These divine bars are easy as pie, literally. We’re talkin’ creamy and decadent pumpkin pie in bar form complete with an insane two-ingredient crust. Just like my beloved Healthy Pumpkin Bars, they’re shockingly healthy, vegan AND gluten-free! Is this real life? We are so not intimidated. My husband’s “mmmm” after laying mouth on these was louder and lengthier than any sound he’s ever muttered before. That’s right, tofu got an overzealous stamp of approval by my meat-and-potatoes loving boyfriend. Let’s do it!
Ingredients
Canned pumpkin: We’re using one full can of pumpkin puree, not pumpkin pie filling. Make your own roasted pumpkin if you fancy. Silken tofu: After much trial and error, I found this is the key to creaminess and what keeps these bound together without eggs. Find it in the Asian non-refrigerated aisle of the grocery store or in the refrigerated section by the tofu. I use Nasoya brand. We don’t want firm tofu here! Ginger snaps: When I was developing this recipe, I was keen on a very easy crust you can’t mess up. Cookies for the win! I love these pecan cookies, too. Coconut sugar: A more natural sugar option that still as the brown sugar flavor. You can also use brown sugar. Corn starch: To help the mixture stay together without eggs. You could also use arrowroot or tapioca starch. Coconut oil: The liquid to make our crust cone together. You could also use vegan butter. Spices: Cinnamon, ginger, nutmeg, and cloves for warm classic flavor.
How to make (step by step)
Storage tips
These will stay delish in the fridge for up to four days. I do not recommend freezing these since the texture of the tofu can change.
I hope you’re as obsessed with this recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! GLUTEN FREE: Make sure cookies are certified gluten free. CRUSTLESS: Recipe will work without the crust. Simply skip the the first two steps and bake filling in lined dish for 45 minutes.
