These fattening bars of pumpkin have a cortex of butter popes, a creamy pumpkin filling and a sweet coat. An easy and comforting autumn dessert that tastes like pumpkin cake!
To get the easiest pumpkin delights, see my pumpkin chocolate cookies, vegan pumpkin fritters and vegan pumpkin cupcakes.
Yearning Path Pumpkin Pie, but not the work there is? Have my pumpkin pumpkin bars! With a The pumpkin and creamy generously seasoned and the most tender and butter crustThey are a warm and cozy dessert bar that the pumpkin pumpkin lover adorns.
Why will you love these pumpkin species bars
- Creamy, crunchy and comforting – The three C are at each bite: a creamy stuffed with pumpkin cakes, at crack crust and topping, and comfort Autumn flavors!
- Tastes like pumpkin cake – Pumpkin puree and pumpkin cake species in the pumpkin filling make these vegan dessert bars so warm and cozy, as is the pumpkin cake.
- An easy -to -fall delight – Like my pumpkin cake bars and salted caramel apple, these pumpkin crumble bars are a surprisingly easy gift to share with friends and family.
How to make pumpkin pumpkin bars
Find the complete recipe with measures on the recipe card below.
Beat the flour, sugar and salt together in a large bowl, and then mix in butter until crunchy. Leave 1 cup of crunchy mixture for cover and press the rest in a paella prepared. Leave it aside.
Mix the ingredients of the pumpkin layer until it is very soft. Pour the filling over the crust into the cooking pan, then sprinkle the remaining spring on top.
Bake the pumpkin pumpkin bars until the top is golden brown and mostly fixed.
Note: The bars may still seem a bit enthusiastic when they leave the oven, but they will face as they cool.
Put the pumpkin bars to cool -for 30 minutes before transferring to the fridge to cool -for 2 hours. Once refrigerated and firm, cut them into the bars and serve them with coconut beaten cream at the top or vanilla ice cream on the side. Enjoy!
Frequently asked questions
It is very important to cool and store the pumpkin cake bars in the fridge after baking. They need to cool —S at least 2 hours, although leaving them during the night will give the pumpkin that fills a lot of time to configure -properly and do it.
Another rich and creamy vegan cream will work instead of coconut milk in the filling. I like to use half and half of Ripple dairy as a substitute sometimes.
I have not tried gluten -free pumpkin bars, but a quality gluten -free flour should work at the flour site of all types of crust.
Once they are firm and cut into the bars, transfer the pumpkin bars to an airtight container and keep them in the fridge up to 5 days or in the freezer up to a month.
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Preheat the oven to 350 degrees F. Fat a 9 × 13 -inch cooking dish or line with parchment paper for easy removal later.
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In a large bowl, whisk the flour, sugar and salt. Add -now the softened vegan butter and stir with a large wooden spoon or use an electric mixer until it is combined. The mixture will be quite crunchy.
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Leave 1 cup of the mixture to overcome the pumpkin bars. Press the rest of the mixture evenly in the pan and leave it aside while making the pumpkin filling.
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Make the pumpkin filling – To a blender, add all the ingredients of the pumpkin layer and mix it until it is very soft. Alternatively, beat simple in a bowl until soft, but make sure that the coconut is soft or not incorporated well (you can heat it in the microwave if thick).
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Pour the pumpkin filling on the crust of the pan and then salt the springs you had left on the top of the pumpkin.
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Bake for 35-40 minutes, until golden brown and mostly put on the top. It may still seem a bit enthusiastic; It is okay, it will face as it cools.
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Let cool to room temperature for 30 minutes, then transfer it in the fridge to cool -at least 2 hours.
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Once refrigerated and firm, cut it in the bars and serve it with vegan whipping cream or vanilla ice cream, if you like.
Service: 1of 12 bars ; Calories: 378kcal ; Carbohydrates: 55g ; Protein: 4g ; Fat: 17g ; Saturated fat: 7g ; Polyinsaturated fat: 4g ; Monoinsaturated fat: 5g ; Sodium: 323mg ; Potassium: 162mg ; Fiber: 2g ; Sugar: 31g ; Vitamin A: 6235IU ; Vitamin C: 2mg ; Calcium: 27mg ; Parró: 2mg
#Vegan #pumpkin #tiles
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