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It is time to spice things up with these deliciously creamy pumpkin pie bars featuring our Yin flavour! Pumpkin is a fall baking staple in many households, so we thought it would be fun to incorporate our Yin smoothie cubes into the ingredient line-up to help make these bars more flavourful and nourishing. Our Yin flavour is full of antioxidants and fibre, while also containing properties that soothe and improve your digestive system. Put on your apron, get out your blender, play your favourite tunes and grab your ingredients. It is time to cozy up and do some fall baking.

Yields: 16 bars
Prep Time: 30 minutes
Total Time: 4 hours, 30 minutes 
Pumpkin Pie Bars
Photos by Erb & Spice



  • 1 cup dates, pitted 
  • 1 cup raw pecans
  • 1 cup graham crackers, crushed 
  • 2 tbsp. coconut oil 
  • 1 tsp. vanilla
  • Pinch sea salt 


  • 1 Yin wheel 
  • 1 can coconut milk, 400 ml
  • 1 cup raw cashews, soaked 
  • ½ cup pumpkin puree 
  • 1/3 cup maple syrup 
  • 2 tbsp. coconut oil
  • 1 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • Pinch sea salt 
  • Optional toppings: coconut whipped cream, a dash of cinnamon

Pumpkin Pie Bars
Photos by Erb & Spice


  1. Preparing the cashews: Soak for 30 minutes in hot warm water before making. Be sure to rinse well before mixing with other ingredients.
  2. Line an 8 x 8-inch baking dish with parchment paper.
  3. Using a food processor, mix together all of the ingredients for the crust until a loose crumble forms. Transfer the crust to the pan and pat down.
  4. In a blender, mix together all of the filling ingredients until smooth. Pour over the top of the crust.
  5. Cover and transfer to the freezer to set for a minimum of 4 hours or overnight. Let thaw for 30 minutes to 1 hour before serving.
  6. Cut into 16 bars and top with coconut whipped cream and a dash of cinnamon. Store in the freezer for optimal freshness.
Pumpkin Pie bars
Photo by Erb & Spice

We can’t wait for you to try this recipe; we hope you love it as much as we do!