Brown Butter Pumpkin Pie Bars

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Brown Butter Pumpkin Pie Bars

Crust:

1 1/4 cups all purpose flour
1/3 cup dark brown sugar
10 tablespoons vegan butter, room temperature 

Filling: 

1 cup + 3 tablespoons pumpkin puree (I use libby’s)

1/2 cup brown sugar

1/4 cup vegan cream cheese

3 tablespoons coconut cream 

1 tbsp butter, softened

1.5 tablespoons cornstarch

1/2 tablespoon vanilla extract

1.5 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

pinch of ground cloves

pinch of salt 

Topping
1/2 cup pecans, chopped
2 tablespoons dark brown sugar
2 tablespoons butter, room temp


1.) Preheat oven to 350 degrees. Spray an 8x8 baking pan with nonstick spray. Line with a parchment paper square. 


2.) In a large bowl, combine the flour, brown sugar, and salt. Add in the butter and mix into the flour until the mixture can be pinched together. Press mixture firmly into bottom of the pan. Bake for about 10 minutes. Remove and let cool. 


3.) While crust is baking, prepare filling. Using an electric mixer with the whisk attachment, mix together all filling ingredients on high. The cream cheese will take some  time to completely blend, but it’s well worth it.


4.) Pour filling onto baked crust. Place in oven for about 35-45 minutes, or until filling is set. 


5.) While the bars are baking, prepare the topping. In a small bowl, toss the pecans in the brown sugar and butter until fully coated. 


6.) Remove bars from oven, sprinkle with pecan topping and bake for about five more minutes.


7.) Remove bars from oven and allow to cool on cooling rack for one hour. Store in refrigerator. 


Clara Polito1 Comment