pumpkin pie square

Spicy Pumpkin Pie Squares

Most traditional pumpkin pie recipes have nearly a cup of brown sugar in them. Though I can’t claim that this version is completely sugar free (uses fancy molasses), I am confident that the sugar content has been greatly reduced without sacrificing a traditional flavour. The use of coconut milk creates a smooth, creamy custard. Couple this with the crispy, gluten free crust and a delicious dessert or on the run snack is born!

Though I chose to make more portable bars, this recipe will also work for a smaller pie – a great way to end any festive meal.

Pumpkin Pie Squares

Crust
1 cup almond meal
1/4 whole pecans (or walnuts)
5 pitted dates
1/3 cup coconut oil
1/4 tsp salt
1 tbsp very cold water

Filling
1 cup canned pumpkin
1 tbsp date paste
2 tbsp fancy molasses
2 large eggs
1/2 cup coconut milk
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger

Preheat oven to 400 degrees. Combine the crust ingredients in a food processor until a sticky ‘dough’ is formed. Spread over the bottom of a greased 8×8 pan and bake in oven for 5 minutes. Let cool for 5-10 minutes and reduce the oven heat to 350 degrees.

Meanwhile, in a larger bowl combine the pumpkin, date paste, and eggs. Mix in molasses and coconut milk until well combined. Stir in the spices.

Pour the pumpkin mixture over the cooled crust and bake the 350 degree oven for 30 minutes.

Remove and cool completely before cutting into squares.

Thanks to Elana at Elana’s Pantry for the bar inspiration.