Crustless Fall Harvest Pumpkin Pie Bars

DESCRIPTION:

Looking for a delicious, healthier pumpkin dessert that tastes like pumpkin pie? These Crustless Pumpkin Pie Bars with Creamy Banana Frosting are a must-try! Rich, smooth, perfectly spiced, and topped with a naturally sweet banana cream frosting, this easy vegan dessert is perfect for fall, Thanksgiving, and the holidays!

Looking for a delicious, healthier pumpkin dessert that tastes like pumpkin pie? These Crustless Pumpkin Pie Bars with Creamy Banana Frosting are a must-try! Rich, smooth, perfectly spiced, and topped with a naturally sweet banana cream frosting, this easy vegan dessert is perfect for fall, Thanksgiving, and the holidays!

FILLING INGREDIENTS:

1 1/2 cup raw cashews, soaked for at least 2-2 1/2 hours with hot water or in the microwave
1 (15oz.) can organic pumpkin, not pumpkin pie filling
1/4 cup maple syrup or 4 to 5 dates
2 Tablespoon potato starch
2 Tablespoon oat flour
2 Teaspoon pumpkin spice, or more to taste
1 Teaspoon ground cinnamon
1/2 Teaspoon vanilla powder

FROSTING INGREDIENTS:
Banana Pumpkin -Spice

1-10.8oz. extra-firm silken tofu, well drained
3/4 cup really ripe banana, mashed (approx. 1 medium banana)
1 1/2 Tablespoons finely ground oat flour
1 1/2 ground cinnamon
1/2 Teaspoon vanilla powder
2 soft medjool dates
Zest of 1 orange
1 Teaspoon fresh lemon juice

PREPARATION PUMPKIN PIE BAR:

1-Preheat the oven to 350 F, (175 C)
2-Either use a 8×8 square silicone pan or line a square pan with parchment paper
3-Blend the base, drained soaked cashews and blend in the food processor until smooth. Add the organic pumpkin, dates, and process until completely smooth. Stopping to scrape down the sides.
4-To the food processor, add the dry ingredients and blend. Stopping halfway to scrape down the sides, Make sure everything is well incorporated.
5-Pour the filling into the prepared pan, smoothing the top with an offset spatula.
6-Bake at 45-50 minutes until the edges are set and the center slightly jiggles (it will firm up as it cools). If you are baking in a silicone pan, make sure to set it on top of a baking dish, then place it in the oven.
7-Once you take it out of the oven, let it completely cool at room temperature, then place it in the refrigerator for at least a few hours. This step is very important.
8-Once it’s ready, use a silicone knife in your silicone pan to cut the bars into neat slices.

MAKING THE FROSTING:

1-Place everything in a food processor fitted with an “S” blade and process until completely smooth. Once it’s ready, place it in the refrigerator overnight.
2-Using a melon ball scooper, scoop the frosting on top of the pumpkin squares.

CHEF´S NOTE:

Link to watch the YouTube video: Click Here