Pumpkin Pie Bites
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4.84 from 6 votes

Pumpkin Pie Bites

The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger adds a lot of zing to these tasty bites. They improve with age, so consider making them a day ahead of serving.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Gluten-free, Vegan
Keyword: vegan pumpkin
Servings: 48 bites
Calories: 68kcal
Author: Susan Voisin



  • 1 1/2 cups quick or rolled oats* divided
  • 1 cup sorghum or other whole grain flour
  • 1/2 teaspoon baking powder
  • 1/2 cup brown sugar firmly packed
  • 1/2 teaspoon cinnamon
  • 1/2 cup apple sauce or apple butter
  • 2 tablespoons water


  • 15 ounces pumpkin canned or cooked and water pressed out
  • 12 ounces extra-firm silken tofu lite preferred
  • 1/2 cup turbinado sugar or regular sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg freshly grated
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract optional
  • 2 tablespoons agave nectar or other liquid sweetener
  • 1 teaspoon salt


  • 1/4 cup quick or rolled oats*
  • 2 tablespoons brown sugar
  • 1/4 cup walnuts roughly chopped
  • 2 tablespoons crystallized ginger


  • Preheat oven to 375 F. Line the bottom of a 9×13-inch nonstick baking pan with parchment paper.
  • Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Pour the oat flour into a medium mixing bowl and add the remaining oatmeal and the other dry crust ingredients. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
  • Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.
  • Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.


*Gluten-free results depend on using certified gluten-free oats and other ingredients.


Serving: 1bite | Calories: 68kcal | Carbohydrates: 13.5g | Protein: 2g | Fat: 1g | Sodium: 62mg | Potassium: 56mg | Fiber: 1.3g | Sugar: 5.8g