When the moon hits your eye like a big pumpkin pie
These pumpkin pie squares are all the love of pumpkin pie but vegan and gluten free. Don’t fear, you will gobble this up in its bite size squares without even realizing you missed out on the extra sugar, dairy and eggs. This recipe is full of the right things like whole grain oats, nuts, fresh pumpkin and is rich in anti-oxidants, fiber, healthy fats and protein. This simple gluten free crust comes together easy to create the base for a moist and fluffy pumpkin top. Low in sugar and full of flavour, this dessert is a no guilt recipe!
- Gluten free
- Dairy free
- Vegan/vegetarian
Ingredients:
Base:
- 1 cup whole almonds
- 1 cup rolled oats
- 1/4 cup coconut or cane sugar
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
Top:
- 2 1/2 cup pureed pumpkin (see note for DYI pumpkin puree)
- 1/4 cup canned coconut cream or unsweetened non-dairy milk of choice
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1/4 cup coconut or cane sugar
- 2 1/2 tbsp corn starch
- 3 tsp pumpkin pie spice
Directions:
Base:
- Pre-heat oven to 350F and line a square baking dish with parchment, bringing the paper up the sides.
- Add whole almonds and rolled oats to a blender and pulse until a flour consistency results.
- In a saucepan, gently melt the coconut oil and whisk in the vanilla.
- In a medium mixing bowl, combine the flour mix, salt, melted coconut oil and sugar thoroughly.
- Press base into baking dish evenly and firmly down. Using a second piece of parchment on top can help this process.
- Bake base for 20 minutes. Remove from oven to cool.
Top:
- Add all topping ingredients to a blender and blend until well combined.
- Pour liquid on the top of the base and spread evenly. Give it a bump on the counter to release any air bubbles.
- Place back in oven for 1 hour. Check around 50 minutes just to make sure it isn’t over cooking.
- Remove from oven, let cool then place, covered, in the fridge for at least 4 hours or up to overnight. The topping will remain soft and creamy but should hold together.
- Lift out of the pan with parchment paper and slice into squares. Enjoy!
*Note – For DYI pumpkin puree, pre-heat oven to 400F, cut pumpkin in half, scoop out seeds and pulp, place face down on a parchment lined baking sheet and bake until soft, 45-60 minutes, depending on size of pumpkin. Let cool then place in blender and puree. Other types of winter squash can replace pumpkin in pureed recipes as well.
Want more pumpkin recipes?
Pumpkin Blondies with Coconut Flour
Pumpkin Oat Muffins – gluten free
Autumn Pumpkin Corn Bread – Gluten Free
And here is why you should add more winter squash to your meal plans.
These are to live for! Soooooo delicious! Thank-you for the recipe Karyn!
Yay! glad you liked them!
Sooo yummy. Ate two for breakfast this morning – guilt free!