No Bake Pumpkin Pie Bars (Gluten Free, Dairy Free)

Thanksgiving dessert, but make it simple! No need to take up more oven space with these No Bake Pumpkin Pie Bars. And, guess what?! They are gluten free AND dairy free.. and still everything you could want from a Pumpkin Pie! Creamy, flavorful and delicious. 

The crust is a blend of oats, coconut flour, dates, coconut oil and a pinch of salt. You can also use almond flour instead of coconut flour. You can use vegan butter instead of coconut oil. 5 ingredients into a blender and you're done! Stick it in the freezer while you make the pumpkin pie filling.

And, the pumpkin pie filling is only 5 ingredients! Canned pumpkin, coconut cream, pumpkin pie spice, vanilla and a pinch of salt. Fold together, pour on top of the crust, freeze for 1 hour and enjoy! Yes, that easy. Only 10 ingredients and a delicious dessert. If you need more than an hour, place these in the refrigerator instead of the freezer so they don't solidify and are still creamy! :)

Coconut cream is a great substitute for all things dairy. It's my favorite in baked goods and soups. You stick it in the refrigerator so that the cream and the milk separate from each other. The cream is at the top of the can and will be thick and almost solidified. The milk at the bottom, I always just drink it! Its delicious and great for you, and nothing goes to waste. Win, win. 

Okay, get your holiday hats on and make these bars!

No Bake Pumpkin Pie Bars (Gluten Free, Dairy Free)

Crust

1/2 cup old fashioned oats

1/2 cup coconut flour, or almond flour 

1/3 cup melted coconut oil, or melted vegan butter 

2-3 dates, pitted and sliced 

pinch of salt 

Pumpkin Pie

1 - 15 oz. canned pumpkin puree 

1 - 13 oz. canned coconut cream, refrigerated

2 teaspoons pumpkin pie spice

1/2 teaspoon vanilla extract

pinch of salt 

Optional toppings: (non-dairy) whipped cream, pecans, caramel, etc. 

1. In a blender or food processor add oats, flour, melted coconut oil, sliced dates and a pinch of salt. Blend until fine and coming together, scrape down the sides to incorporate all ingredients. In a lined 9 inch square baking dish, add the crust in and using your fingers press firmly to make sure it is evenly packed. Place in freezer while you make the pumpkin pie filling.

2. To make the filling, take the coconut cream from the refrigerator. When opened, at the top of the can will be thick, almost solidified coconut cream. Carefully use a spoon to remove this portion. This is what we will use in the recipe. The liquid at the bottom, or the milk, you can set aside or drink it! 

3. In a bowl, fold the pumpkin puree, coconut cream and vanilla extract together until combined and smooth. Add pumpkin pie spice and a pinch of salt and fold until combined. Pour the filling over the crust. Place in the freezer for about an hour, add toppings and enjoy! If you need more than an hour, place these in the refrigerator instead of the freezer so they don't solidify and are still creamy! :)