These bars take me back to happy childhood memories when a neighbor friend would bake a similar variation in the Fall and bring my family a plate to enjoy.  I loved every bite then, and I love every bite now!  When I’m in the mood for a treat that is packed with natural flavor and JUST sweet enough, this recipe totally satisfies.    

Makes approx. 20 Bars


Elements for the Crust:

Half cup of softened DAIRY FREE MARGARINE, such as Nucoa or Earth Balance  (You can also use other substitute oils. Just know it will change the texture of the crust a bit.)

Half cup of BROWN SUGAR


Half cup of QUICK OATS

Elements for the Filling:

Two large EGGS

Half cup of WHITE SUGAR  (can use up to 3/4 cups)

One 15 oz. can of PUMPKIN PUREE

Half cup + two tablespoons of plain SOYMILK

Half teaspoon of SALT  (Just an FYI: I always use sea salt in all my cooking.)


Half teaspoon GROUND GINGER

One-quarter teaspoon GROUND CLOVES



Preheat oven to 350F degrees.

In a bowl combine all the crust ingredients and mix well until it’s slightly crumbly.  Press this evenly into the bottom of a 9×13 pan.

In a separate bowl beat the eggs and sugar together.  Add the remaining ingredients and beat well.  Pour evenly over the crust.

Bake for 30 minutes.  The pumpkin should be set when you pull it out– meaning when you move the pan it will jiggle a little but hold its place.

Let it cool some, then move it to the fridge where it can cool completely before cutting into bars or bite-size pieces.  (If you’re like me though, you’ll eat one square’s worth while it’s still warm….cause you just can’t wait!)