Vegan Pumpkin Pie Bars

The turning of the leaves, the cooler weather, and the scent of freshly baked pumpkin pie–nothing signals the changing of the seasons better! Join us as Laura Ermel of shares her tasty twist on this classic fall treat.

Ingredients (16 bars)



• 70g rolled oats

• 240g ground almonds

• 2 tbsp coconut sugar

• 120g unsweetened applesauce




• 1 Hokkaido pumpkin

• 60ml almond milk

• 3 tbsp coconut sugar

• 1 tbsp maple syrup

• ½ tsp cinnamon

• ½ tsp lebkuchen spice

• a pinch of salt


1. Preheat oven to 180°C and line a 20×20 cm baking dish with parchment paper as well as a baking tray.

2. Mix the ingredients for the crust in a bowl until well combined. Place the dough evenly into the baking dish.

3. Wash the Hokkaido, cut off both ends and dice the pumpkin into small pieces. Put them on the baking tray and place them into the oven for about 15 minutes until soft.

4. Let the pumpkin pieces cool a bit. Blend the pumpkin with the almond milk (or milk of your choice) until you have a smooth homogenous mass. 

5. Add the other ingredients for the topping as well and blend again. If it is pretty thick, add some more milk. 

6. Spread the topping on the crust.

7. Bake for about 40 minutes. The topping should start to ‘crack’.

8. Let cool completely and place them into the fridge for at least 4 hours before slicing them into bars. You can keep the bars in the fridge for a week. 

You can find Laura on Instagram where she shares daily inspirations on food, exercise, and a healthy lifestyle: @fitfoodgirl.l


Head over to to book your professional health coaching and dive deep into the healthy lifestyle together with Laura–she’d be more than happy to guide you along the way!


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