"Pumpkins aren't just decorative gourds to carve and display during spooky season, but also a favorite ingredient for countless fall-inspired baked goods. Pumpkin pie is the most famous pumpkin-based dessert, of course, but a flaky crust and custard filling requires butter, milk, and eggs - off-limits ingredients for vegan diets. Luckily, vegans don't have to abstain from the dessert table completely,"
"It requires a blend of both wheat and almond flour for moisture and a wonderfully nutty butteriness. The flours combine with coconut oil, sugar, and cinnamon to form a crumble that you simply press into the bottom of a baking dish to bake for 10 minutes at 350 degrees Fahrenheit. Meanwhile, make the pumpkin custard. While a classic pumpkin pie recipe utilizes sweetened condensed milk and eggs, Hahn swaps them out for soaked cashews,"
A vegan pumpkin bar pairs a buttery, flaky crust made from a blend of wheat and almond flours with coconut oil, sugar, and cinnamon. Pumpkin purée is blended with soaked cashews, dairy-based milk, cornstarch, maple syrup, and warm spices to create a thick, pillowy custard without eggs or sweetened condensed milk. The crust is pressed into a baking dish and pre-baked at 350°F for 10 minutes before adding the filling. The assembled bars bake for 35 to 45 minutes until set, yielding a gooey, melt-in-your-mouth dessert that echoes classic pumpkin pie flavors.
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