We couldn't let October go by without a pumpkin recipe, and these plant-based pumpkin pie bars are spookily good! 

Ginger Cookie mix provides the perfect cookie base for these dreamy bars, with its delicious mix of coconut and ginger spice. The pumpkin pie topping is super smooth and creamy, full of pumpkin pie spice and packed with the goodness of pumpkin.

Enjoy these sweet pumpkin pie bars as a delicious snack or dessert, or as the perfect way to use up those Halloween pumpkins!

This recipe is completely plant-based and free from gluten, nuts and refined sugars.

Watch or how-to video here: watch video

Pumpkin Pie Bars

Makes: 10 generous bars or 20 bite-size squares
Prep time: 25 minutes  Cook time: 20 + 30 minutes

1 Halo & Swoon Ginger Cookie mix

1/4 cup plant milk, at room temperature

1/3 cup coconut oil, melted

Pumpkin Pie Topping:

2 cups (450g) canned pumpkin puree or cooked pumpkin (see note below)

1/4 cup (85g) pure maple syrup

1/2 cup (85g) coconut sugar

3 Tbsp cornflour

3/4 cup (200ml) plant milk

2 tsp pumpkin pie spice (1 1/4tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch cloves)

1/2 tsp salt  

Preheat your oven to 170°C fan bake and line a 20cm x 20cm baking pan.

Pour Ginger Cookie mix into a bowl, add milk and coconut oil, and stir until well combined. Press half the Ginger Cookie mix into the lined pan into an even layer. 

Bake in the centre of oven for 20 minutes until golden. 

The remainder of the cookie mix can be used to make a second batch of pumpkin pie bars, or shaped into cookies and baked as per packet instructions.

Place all the ingredients for the pumpkin pie topping into a blender and blend on high until silky smooth. Pour topping onto cooked Ginger Cookie base and return to the oven for 30 minutes, or until there is just a slight wobble in the centre.

Allow pumpkin pie bars to cool then place in the fridge to set. When chilled, remove from pan and cut into bars.

Store pumpkin pie bars in a sealed container in the fridge for up to 5 days.

How to cook pumpkin:

Preheat your oven to 180°C fan bake and line an oven tray. Cut pumpkin in half, place cut side down on baking tray and bake for 1 hour, or until you can easily slide a butter knife through the skin. Allow pumpkin to cool then removed seeds and peel off skin. Store cooked pumpkin in a sealed container in the fridge for up to 5 days.