Ingredients
Scale
- 1 ½ cups vegan Biscoff cookies (crushed)
- 4 tablespoons vegan butter or coconut oil, melted
- 1 can (15 oz) pumpkin puree
- 1 cup full-fat coconut milk (canned or coconut cream)
- ¾ cup organic coconut sugar
- ¾ cup cornstarch or arrowroot powder (for thickening)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Crush the Biscoff cookies into fine crumbs using a food processor or by crushing in a zip-top bag with a rolling pin.
- Mix the cookie crumbs with melted vegan butter until well combined.
- Press the mixture evenly into a lined 9-inch square baking pan to form the crust. Chill in the refrigerator for 15-20 minutes.
- In a large bowl, combine pumpkin puree, coconut milk, coconut sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt. Whisk until smooth.
- Gradually add the cornstarch or arrowroot powder, whisking constantly until the mixture is thick and smooth.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Bake at 350°F (175°C) for 40-45 minutes, until edges are set and a toothpick inserted in the center comes out clean.
- Allow to cool completely at room temperature, then refrigerate for at least 2-3 hours or overnight before serving.
Notes
- For an extra touch, top with coconut whipped cream or a sprinkle of cinnamon before serving.
- Make sure to chill the bars thoroughly for the best texture.
- Use gluten-free Biscoff cookies or gluten-free crust options for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
