Vegan Pumpkin Slice
Indulge in the fall-inspired flavors of this Vegan Pumpkin Slice, a delightful plant-based dessert perfect for any occasion. Featuring a wholesome almond and oat crust sweetened naturally with dates and maple syrup, this recipe delivers a nutty and chewy base. Topped with a creamy spiced pumpkin filling made with canned pumpkin puree, coconut milk, and warm autumn spices like cinnamon, nutmeg, and ginger, each bite offers the perfect balance of sweetness and spice. Easy to prepare with just 25 minutes of prep time and a short chill in the fridge, this vegan treat is ideal for holiday gatherings or everyday indulgence. Serve these deliciously spiced pumpkin squares cold, and watch them become an instant crowd-pleaser. Perfect for those seeking vegan desserts, dairy-free pumpkin recipes, or healthier holiday treats!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Rolled oats
- 1 tablespoon Maple syrup
- 2 tablespoons Coconut oil
- 10 pieces Medjool dates, pitted
- 1.5 cups Canned pumpkin puree
- 1 cup Coconut milk
- 2 tablespoons Cornstarch
- 1 cup Brown sugar
- 2 teaspoons Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ginger powder
- 1 pinch Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8x8-inch baking dish with parchment paper.
In a food processor, combine raw almonds, rolled oats, maple syrup, 1 tablespoon of melted coconut oil, and medjool dates. Process until the mixture forms a sticky crumble.
Press the almond and oat mixture evenly into the bottom of the prepared baking dish to form the crust. Ensure it's tightly packed.
Bake the crust in the preheated oven for 10 minutes. Once baked, remove from the oven and let it cool while you prepare the filling.
In a medium bowl, whisk together pumpkin puree, coconut milk, cornstarch, brown sugar, cinnamon, nutmeg, ginger powder, salt, and vanilla extract until smooth and well combined.
Pour the pumpkin filling over the cooled crust, spreading it out evenly with a spatula.
Bake the pumpkin slice for 30 minutes, or until the filling is set and slightly puffed.
Remove from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours, allowing the filling to firm up.
Once chilled, slice into squares and serve. Enjoy your delicious vegan pumpkin slice!
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 242.6 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
