These easy pumpkin pie bars have the nostalgic spices and creamy custard you love about pumpkin pie, but in no-bake bar form! A silky no-bake pumpkin filling set atop a pecan oatmeal crust, they’re delicious served chilled with whipped cream and happen to be naturally vegan and gluten-free.Instead of pumpkin pie, try these easy pumpkin bars.Pumpkin pie is the most classic Thanksgiving dessert, but it isn’t the easiest to make or serve.

You have to contend with pie crust, and there’s the risk of the custard cracking in the oven.Might I suggest you make this pumpkin pie bars recipe instead? This no bake pumpkin dessert is a breeze to make, and even easier to slice and share.Since there’s no oven involved, you don’t have to worry about overbaking (or juggling for oven space with the Thanksgiving turkey, and all of your other Thanksgiving side dishes).

Key Ingredients You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.Canned pumpkin.I consistently have the best results with Libby’s brand, because it has less moisture than others I’ve tried.

If possible, seek it out when making pumpkin desserts.Pumpkin Pie Spices.Rather than using a pre-made blend, I create my own ratio of cinnamon, ginger, nutmeg, and allspice.

I loathe a bland pumpkin pie, so I really made sure to punch it up, especially the ginger, which makes these bars stand head-and-shoulders above

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