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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Pie Squares Recipe

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This recipe for Pumpkin Pie Squares is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
For the crust:
¼ c coconut flour
1 tbsp. arrowroot flour
¼ c coconut oil, melted
1 tbsp. maple syrup or honey
2 tbsp. water
1 tsp alcohol-free vanilla extract
Pinch salt
For the pumpkin layer:
2 c pumpkin purée
¼ c maple syrup or honey-Shelly used 2 Tbsp. raw honey
¼ c coconut oil, melted
pinch of salt
1½ tsp cinnamon
1 tsp ginger
¼ tsp cloves
2 tbsp. coconut flour
2 tsp arrowroot flour
Directions:
Directions:
Combine coconut flour, arrowroot flour, and a pinch of salt in a bowl. Make a well in the center
Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
Stir until thickened. Press into an 8x8 pan.
Bake at 325 for 15-20 minutes until golden on the edges.
Remove from the oven and cool.
While the crust is cooling, prepare the pumpkin layer.
Combine all ingredients and process until smooth.
Pour over the cooled crust and place in the refrigerator to chill for several hours or overnight.
Cut into squares and serve with whipped coconut topping, if you fancy that!
Personal Notes:
Personal Notes:
Great flavor but light on sugars.

 

 

 

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