Vegan Pumpkin Pie Squares
Ingredients
The crust
-
2
cups
gluten-free graham cracker crumbs
-
¼
cup
virgin coconut oil, melted
-
2
tablespoons
coconut nectar syrup (or brown rice syrup)
The filling
-
1
14-ounce can
pumpkin puree
-
⅓
cup
natural cane sugar
-
¼
cup
pure maple syrup
-
¼
cup
full-fat canned coconut milk
-
1½
tablespoons
arrowroot powder
-
2
tablespoons
almond milk
-
2
teaspoons
pure vanilla extract
-
1½
teaspoons
cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
nutmeg
-
pinch
ground cloves
-
pinch
fine grain sea salt
Instructions
- Preheat the oven to 350°F and prepare an 8-inch square pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, melted coconut oil, and sweetener until well combined.
- Press the crumb mixture firmly into the prepared pan and smooth it out evenly.
- Pre-bake the crust for 10 minutes.
- In a small bowl, whisk together the arrowroot powder and maple syrup until smooth.
- Combine the arrowroot mixture with the other filling ingredients in a food processor and blend until smooth.
- Pour the filling over the baked crust and smooth it out.
- Bake for 41-43 minutes until the filling is slightly firm.
- Cool on a rack for about 60 minutes, then refrigerate overnight to set.
- Slice into squares and serve with coconut whipped cream and a dusting of cinnamon and pecans.
Nutrition Facts (estimated)
Servings
9 squares
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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