No Bake Vegan Chocolate Pumpkin Pie Squares

Vegan Chocolate Pumpkin Pie Squares

With October in full swing I decided it was time for a pumpkin recipe – and one of my all time favorite pumpkin dishes (before I started the vegan life) was pumpkin pie!  I decided it was time to make a fun vegan version of the Fall favorite!

That being said I usually cook for one – and a pumpkin pie will be gone in a day or two if I’m left to my own devices – so that was out!  I decided that I need to create a pumpkin pie recipe that I could split up and still indulge in. l also didn’t want to have to bake anything (maybe just having a lazy day haha) so I came up with the idea of No Bake Vegan Chocolate Pumpkin Pie Squares!

This week I am also on vacation – so I’ve been treating myself just a bit, so this isn’t the cleanest or the healthiest recipe you’re going to find on my site – but I think that it’s okay to enjoy yourself from time to time!

This recipe is simple to make, it is no bake, and is tastes delicious!  The trifecta for desserts!  So, I hope you enjoy!

No Bake Vegan Chocolate Pumpkin Pie Squares

No Bake Vegan Chocolate Pumpkin Pie Squares
 
Prep time
Cook time
Total time
 
These little squares are a simple, no bake, sweet treat that even vegans can enjoy! A great alternative to traditional pumpkin pie!
Recipe type: Dessert
Serves: 8 Squares
Ingredients
Crust
  • 1 Cup Non-Diary Chocolate Chips,
  • ½ Cup Accidentally Vegan Ginger Snaps*, Crumbled in a Food Processor
  • 1 Tbsp Coconut Oil
No Bake Pumpkin Filling
  • 1 15oz Can Pumpkin (NOT Pumpkin Pie Filling)
  • 1 Cup Oat Flour, Just Grind up 1 Cup of Oats
  • ¼ Cup Almond Milk
  • ¼ Cup Coconut Sugar
  • 1 tsp Pumpkin Pie Spice
Instructions
  1. Line an 8x8 pan with parchment paper - trust me you're going to thank me for this!
  2. Melt the chocolate chips in a large bowl with the coconut oil - I like to create a makeshift double boiler but putting a large glass pyrex bowl on top of a small pot of boiling water.
  3. Mix in the crumbled ginger snap cookies, and fold the chocolate and cookies together.
  4. Pour the chocolate cookie mix into the 8x8 pan and press it down with a spatula into an even crust.
  5. Put the Crust into the freezer for 10-15 minutes.
  6. While the crust is setting whisk together the almond milk and the coconut sugar in a small bowl and microwave it for 30 seconds, the whisk again so it's well dissolved.
  7. Combine all the pumpkin filling ingredients (including the almond milk and sugar) in a large bowl and mix well.
  8. Once the crust is set, spread the filling over the crust and even it out so it's a nice smooth layer.
  9. Place in the fridge to set for 1-2 hours.
  10. Lift out the the entire batch by the parchment paper, cut into 8 squares and enjoy!
Tips and Ideas
*For the accidentally vegan ginger snaps don't worry about finding them, Walmart's Great Value brand Ginger Snaps are accidentally vegan!
If you prefer to use a liquid sweetener like maple syrup instead of coconut sugar, omit the almond milk.
Want to shake it up? Try using a totally different crust, or leave the cookies whole for a tiled crust effect!
Some pre-made graham cracker crusts are vegan, this is a lower calorie filling then most recipes, so you could use it as a complete no bake pie!

What is your favorite pumpkin recipe?

What is your favorite part about the Fall?

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Comments

  1. says

    Zach, I am obsessed with pumpkin and gingerbread and I cannot WAIT to make this recipe! Thank you so much for sharing!
    Jen

  2. says

    I don’t have the ginger snaps, but maybe I can still get the effect without! I think Quinn would enjoy this.

    • says

      I bet she would – it’s definitely a nice little treat – and super simple to make! Without the ginger you may not have that same “kick” – but you could add a little ginger to the chocolate chips when the melt too!

      If you do try it let me know how it goes over :)

      Zach

  3. says

    Hey Zach,
    I’ve never heard of those ginger snaps, but I love ginger snaps and pumpkin. I will definitely be giving this recipe a try. Thanks for sharing. Lisa

  4. Mary Brinovec says

    Just made these…… waiting for them to set….. it was very easy to make.
    I used Murray Ginger Snaps ….. my son said they are vegan….. he should know! :)
    any way will let you know what I think of them.

    • Mary Brinovec says

      well, just took them out. Is the pumpkin filling part supposed to be mushy? It didn’t stiffen up any was it supposed to?

      • says

        Hey Mary they should thicken a bit – but aren’t as thick as traditional pumpkin pie! Not quite sure what happened – you could try adding in extra oats or oat flour if you want it even thicker :)

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