Delightful Vegan Pecan Pumpkin Pie Bars: A No-Bake Holiday Treat!
Are you looking for a festive, easy-to-make treat that’s sure to impress at your next potluck or holiday party? Look no further than these Vegan Pecan Pumpkin Pie Bars! Not only are they delicious, but they’re also a no-bake wonder, perfect for those busy holiday preparations.
 Ingredients:
– 2 cups graham crackers
– 1/2 cup + 2 tbsp vegan butter
– 1 can Nature’s Charm sweetened condensed coconut milk
– 1 can Nature’s Charm oat whipping cream
– 1 1/2 cups canned pumpkin
– 2 tsp cinnamon, divided
– 2 cups pecans
– 1 cup brown sugar
– 1 tsp cinnamon
– A pinch of sea salt
The Magic of Simple Ingredients
Our recipe features pantry staples, making it not only convenient but also a delightful surprise for your taste buds. With ingredients like Nature’s Charm sweetened condensed coconut milk and oat whipping cream, you’re in for a creamy, dreamy texture that perfectly complements the rich flavors of pumpkin and pecans.
 Easy Steps for Your No-Bake Delight
1. Crust Creation: Begin by mixing crushed graham crackers with vegan butter to form a firm base.
2. Filling Fun: Blend the condensed coconut milk, oat whipping cream, canned pumpkin, and cinnamon together for a smooth, flavorful filling.
3. Pecan Topping: Combine pecans with brown sugar, cinnamon, and a hint of sea salt for that crunchy, sweet topping.
4. Layer and Chill: Layer these components in a dish and let them set in the freezer.
Perfect for Every Occasion
These Vegan Pecan Pumpkin Pie Bars are not just a holiday treat; they’re perfect for any occasion. Whether you’re hosting a party, attending a potluck, or simply want a delicious treat in your freezer, this recipe is your go-to choice.
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- 2 cup graham crackers
- ½ cup + 2 tbsp vegan butter
- 1 can Nature's Charm sweetened condensed coconut milk
- 1 can Nature's Charm oat whipping cream
- 1½ cups canned pumpkin
- 2 tsp cinnamon, divided
- 2 cups pecans
- 1 brown sugar
- 1 tsp cinnamon
- sea salt
- Crush the crackers into crumbs using a blender or plastic bag and rolling pin, Pour into a bowl with ½ cup melted vegan butter and 2 tbsp condensed coconut milk. Mix well then press into a medium rectangular tin lined with parchment paper.
- Reserve ¼ cup of oat whipping cream. In a large bowl, combine the remaining oat whipping cream, condensed coconut milk, pumpkin, 1 tsp cinnamon, and pinch sea salt. Mix well and gently pour over the crust. Freeze until solid for about 3 hours.
- Add 2 tbsp vegan butter to a pan over medium heat, followed by the pecans, ¼ cup oat whipping cream, 1 tsp cinnamon, and pinch sea salt. Stir and cook for about 2 minutes, until the pecans are softened and a caramel has formed.
- Spread the pecan mixture over the solid pumpkin layer. Freeze again until firm, about 1 hour. Slice the desserts straight from the freezer. Wait about 5-10 minutes for them to slightly thaw before enjoying.
There you have it – an easy, delicious, and festive recipe that’s sure to be a hit this holiday season. Give it a try and enjoy the compliments that are sure to come your way! Remember, great food is all about making art, having fun, and choosing plants. Happy holidays and happy baking!
For more tasty holiday desserts, check out my Vegan Santa Hat Cheesecakes or my Vegan Red Velvet Cheesecake! Pin the photo below to save this recipe. Enjoy!
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