Gluten-Free Vegan Pumpkin Pie Bars
A Thanksgiving or fall treat for all of the gluten-free, dairy-free, or vegan people out there.
Ingredients
Crust
- 2 cups crushed gluten-free graham crackers I use Schars!
- ½ cup sugar
- ½ cup vegan butter I use I Can't Believe It's Not Butter vegan butter
Filling
- 2 ½ cups pumpkin puree
- ½ cup coconut milk
- ¼ cup maple syrup
- ¼ cup brown sugar
- ¼ t salt
- ¼ t nutmeg
- ¼ t ground clove
- ¼ t cinnoman
- 4 T cornstarch
Other
- 1-2 cups gluten-free vegan marshmallows I use Dandies! They are both gluten-free and vegan
Instructions
- Preheat oven to 350° F.
- Combine the crushed graham crackers, sugar, and vegan butter.
- Press the mixture into the bottom of a baking dish. I use one that is around 9 x 12 but other sizes will work as well! Think square or a little bit bigger than a square. Nothing too big.
- Bake for 10 minutes.
- Combine all of the filling ingredients.
- Pour the filling on top of the crust.
- Bake for an additional 60-80 minutes. This all depends on what baking dish you used and how thick your filling layer is! Keep checking it with a toothpick until it comes out clean.
- Take out of the oven and let it set for an hour.
- Top it with the vegan marshmallows and broil it in the oven for 1-2 minutes, or until all of the marshmallows are toasted.