Pumpkin Pie Squares

One of my cozy fall favorites

There’s something about pumpkin that makes a kitchen feel warm and welcoming. These Pumpkin Pie Squares have all the familiar flavors of traditional pumpkin pie with simple, whole-food ingredients that leave you feeling just as good after dessert as you did before. The creamy pumpkin filling, warm spices, and naturally sweet crust come together in a recipe that’s easy to share with family and friends… or keep all to yourself. I won’t judge.

2 - 4

Serves:

20 minutes

Prep Time:

30 minutes

Cook Time:

Ingredients

CRUST:

3 Medjool Dates

¼ cup Pecans

FILLING:

1 ½ cups Pumpkin Purée

1 cup Unsweetened Plant Milk

¾ cup Maple Syrup

1 tbsp ground Flaxseed

4 tsp Pumpkin Pie Spice

1 ½ cups Oat Flour

½ cup Almond Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 cup Chopped Pecans

2.6 oz / 72 g

1 oz / 28 g

12.8 oz / 365 g

8 oz / 240 g

8.5 oz / 240 g

.25 oz / 7 g

0.24 oz / 7 g

6 oz / 168 g

2 oz / 56 g

0.14 oz / 4 g

0.18 oz / 5 g

3.5 oz / 99 g

Directions

Preheat your oven to 350°F (175°C).

Make the crust by pulsing together the dates and pecans in a food processor until the mixture holds together. Set aside.

To make the filling, make a flax egg in a small bowl by mixing the ground flaxseed with 2 ½ tbsp water. Let it sit for 3-5 minutes until it thickens.

In a separate mixing bowl, combine the pumpkin purée, plant-based milk, maple syrup, flax egg and mix until well incorporated.

Add the oat flour, almond flour, baking powder, and baking soda. Mix thoroughly.

In a parchment paper lined 8” x 8” oven-safe baking dish, add the date and pecan crust to the bottom and press using your fingers or the back of a spoon to form a firm crust.

Pour the pumpkin filling into the dish covering the crust.

Bake for 30 minutes then remove from oven and add crushed pecan to top.

Place back in oven and bake an additional 20-35 minutes or until fully cooked.

Remove from oven and allow to cool for 15-20 minutes

Enjoy!