These decadent no bake pumpkin pie bars pair a crunchy granola crust with a creamy, thick pumpkin filling with coconut oil and cashew butter. Vegan & gluten-free.
Last week I shared a sweet and savory wild rice stuffing recipe for Thanksgiving, but now it’s time to move on to dessert!
Dessert is the best part about the holidays anyhow, amirite?
Of course pumpkin pie is a quintessential Thanksgiving dessert, but I honestly think no bake versions of pumpkin pie are even better than the baked version. The filling has such a great texture because it is chilled, thick and creamy. I enjoy it so much more than the fluffy custard-like filling that pumpkin pie can sometimes have.
If you’re in the same boat, you will LOVE these no bake pumpkin pie bars! And the whole no bake thing means that you don’t have to deal with the hassle of an oven, which works out perfectly considering most folks have a big ol’ turkey and lots of sides hogging all the oven space on Thanksgiving Day.
As I mentioned, the filling in these no bake pumpkin pie bars is especially rich, thick and creamy, but the best part might be the granola crust.
By using only three ingredients, coconut oil, dates and granola, you can have yourself the perfect crunchy crust that holds together well. I’d personally choose a granola crust over a graham cracker or shortbread crust any day!
As you’ll notice, this recipe doesn’t require any butter for the crust or binders for the filling and that’s because we’re using coconut oil. Coconut oil hardens up when it’s chilled and helps to hold everything…