Pecan Pumpkin Pie Bars


Sure, you could argue that pumpkin spice is a bit over-exposed these days, but let’s be honest with ourselves: it’s popular for a reason. There’s something about the hint of crispness in the air that makes us crave the spicy, creamy, comforting taste of pumpkin pie. These plant-based bars from our friend Mykaela Erb are the one of the best expressions of pumpkin spice we’ve tried – more convenient and quicker (and better for you) than a pie, but with the same silky richness and aromatic flavour you’d expect to come out of your Grammie’s kitchen on Thanksgiving (for the record, we are 100% endorsing that you eat a Grammie-made pie whenever you get the chance).

This recipe gets taken to the next level with the bourbon barrel-aged maple syrup from one of our favourite new Fall obsessions, Wabanaki Maple (which is a Indigenous women-owned company!).  




  • 1 cup cashews (Soaked for minimum 30 minutes in warm water or overnight. Make sure to rinse well after soaking.)
  • 1 can coconut milk (Refrigerate the can and use the thickened coconut milk part, only use the water if needed to help blend.)
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1 tsp. cinnamon
  • Pinch of sea salt
  • 1/2 cup candied pecans

 Candied Pecans

  • 2 cups raw pecans
  • 1/2 cup maple syrup


  1. Make the bar mix according to the package instructions.
  2. In a pan, combine the ingredients for the candied pecans. Stirring continuously, cook the pecans on medium heat until the maple syrup has crystalized. Let cool.
  3. In a blender, combine all of the ingredients for the filling except the candied pecans. Blend until smooth. Stir in a 1/2 cup of crushed candied pecans.
  4. Pour the filling over the Bar Mix. Top with the rest of the candied pecans and let set for minimum 4 hours in the freezer.
  5. Store in the refrigerator.