Gluten-Free Goodness Blog

Vegan Pumpkin Pie Squares with GF Graham Cracker Crust

September 12, 2025

Fall baking season is here, and nothing says autumn quite like pumpkin pie. But this year, we’re putting a twist on a classic with these vegan pumpkin pie squares—complete with a sweet gluten-free graham cracker crust made from our very own graham cracker crumbs.

This recipe comes from the always-inspiring Angela Liddon at Oh She Glows, and it’s quickly become one of our seasonal favorites. Creamy, pumpkin-packed filling + sweet, crisp crust = a dessert that’s not only gluten-free, but also vegan and 100% irresistible.

Whether you’re planning ahead for Thanksgiving or just craving a little pumpkin spice pick-me-up, these squares are the perfect way to celebrate the flavors of fall.

INGREDIENTS

For the Crust:

2 cups gluten-free graham cracker crumbs
¼ cup virgin coconut oil, melted
2 tablespoons coconut nectar syrup (or brown rice syrup)

For the Pumpkin Filling:

1 (14 oz/400 ml) can pumpkin puree
⅓ cup natural cane sugar
¼ cup pure maple syrup
¼ cup full-fat canned coconut milk (use only the white cream portion)
1 ½ tablespoons arrowroot powder
2 tablespoons almond milk
2 teaspoons pure vanilla extract
1 ½ teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
pinch of ground cloves
pinch of fine-grain sea salt

DIRECTIONS

Preheat the oven to 350°F and lightly grease an 8-inch square pan. Line the pan with two pieces of parchment paper, one going each way. I like to spray the first piece of parchment paper with non-stick oil so the second piece sticks nicely and doesn’t fall over.
In a medium bowl, combine the graham crumbs, melted coconut oil, and sweetener, until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan and smooth out evenly. Starting from the middle, press the crumbs into the pan firmly and evenly. You really want to press hard so the crust sticks together nicely. I use a pastry roller to roll the crust and compact it even more. Using your fingers, press in the edges until even.
Pre-bake the crust, uncovered, for 10 minutes at 350°F.
In a small bowl, whisk together the arrowroot powder and maple syrup until no clumps remain. Add this and all of the other filling ingredients into a food processor and process until completely smooth, scraping down the bowl as needed. When the crust has come out of the oven, immediately pour this filling on top of the baked crust and smooth out as evenly as possible with a spatula.
Bake, uncovered, for around 41 – 43 minutes at 350°F until the filling has darkened slightly and it’s semi-firm to the touch (although the filling will still be very soft and sticky!) Place on a cooling rack for about 60 minutes and then into the fridge to set overnight, or for at least 8 hours.
Slice into squares and serve with a dollop of coconut whipped cream on top and a dusting of cinnamon and chopped pecans.
Store leftovers in the fridge or freeze for later. Enjoy!

Tip: When using full-fat canned coconut milk for this recipe, be sure to chill the can overnight (or at least for several hours) before opening. Once chilled, the thick white cream will separate from the liquid. Scoop out this cream only—avoid the watery portion—for your recipe. You can save any extra cream to whip up a delicious dairy-free topping! For a step-by-step guide, check out this post.

We love how this recipe showcases just how delicious gluten-free and vegan baking can be. Using our gluten-free graham cracker crumbs makes the crust simple, flavorful, and the perfect base for these pumpkin pie squares. You can pick up a bag from our online store—or find them at local retailers that carry Outside the Breadbox products—and bring a taste of fall into your own kitchen.

Here’s to sharing sweet moments (and plenty of pumpkin spice) all season long!