By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 9
536 cal · 30 min
Pumpkin Creme Bars
Recipe GLPR7f9f4e069afba2
Decadent no-bake pumpkin bars with a pecan-date crust, creamy coconut pumpkin filling, and rich chocolate topping. This naturally dairy-free and gluten-free treat is perfect for autumn gatherings and dessert lovers seeking a plant-based indulgence.
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Ingredients
2 cups raw pecans
½ teaspoon ground cinnamon
12 pitted medjool dates
1 can full-fat canned coconut milk
1 cup pure pumpkin puree
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoon unsweetened almond milk
1 cup vegan chocolate chips
2½ tablespoon maple syrup
Directions
Line an 8x8 inch baking dish with parchment paper. In a food processor, combine the raw pecans and cinnamon. Pulse for about 1 minute until the mixture begins to release oils and become moist. Add the pitted medjool dates and continue processing until a loose, cohesive dough forms. Transfer the mixture to the prepared baking dish and gently press it evenly into the bottom to create the crust. Place the baking dish in the freezer.
Open the refrigerated can of coconut milk and carefully scoop out the solid white cream layer into a mixing bowl, reserving the liquid for other uses. Using an electric mixer with the whipping attachment, beat the coconut cream until light and fluffy, about 2-3 minutes.
In the food processor, combine the pumpkin puree, maple syrup, nutmeg, and sea salt. Process until smooth and well blended.
Gently fold the pumpkin mixture into the whipped coconut cream using a rubber spatula until fully combined and no streaks remain. Carefully spread this filling evenly over the chilled crust in the baking dish. Return to the freezer.
Fill a saucepan with water and bring it to a boil. Place a heat-safe glass bowl on top of the saucepan without letting it touch the water, creating a double boiler.
Add the vegan chocolate chips and almond milk to the glass bowl. Stir constantly and gently until the chocolate is completely melted and smooth, about 3-5 minutes.
Remove the baking dish from the freezer. Carefully pour the melted chocolate over the pumpkin creme layer and spread it into an even coating. Return the baking dish to the freezer and allow the chocolate topping to set for at least 15-20 minutes before serving.
Once fully set, remove from the freezer, cut into 9 equal squares, and serve chilled. Store any leftover bars in an airtight container in the refrigerator or freezer.
Comments
The 30-minute claim ignores chill time; these bars need at least 2 hours in the refrigerator to set properly, making it a 2.5-hour commitment. Most ingredients are available at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger, though almond milk and coconut milk together push you toward a deliberate natural or specialty section hunt, especially at smaller-format stores. Cost per serving lands around $1.40–$1.80 depending on chocolate chip quality and whether you buy bulk pecans and dates; pumpkin puree is seasonally cheap (September through November) but price-creeps the rest of the year. This is a no-bake, no-fuss dessert that reheats poorly and demands same-night service, so it suits a dinner party or planned treat rather than weeknight spontaneity.
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