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5 from 1 vote

Healthy Pumpkin Pie Squares GF & DF

Rich, smooth and perfectly spiced healthy Pumpkin Pie Squares with a crisp chewy almond and coconut gluten free crust.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 9

Ingredients

Pumpkin Filling

  • 1 15 oz can pumpkin puree (not pumpkin filling)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup full fat coconut milk
  • 2 tbsp. coconut flour
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/8 tsp. sea salt

Crust

  • 1 1/4 cups almond flour
  • 2 tbsp. coconut flour
  • 2 tbsp. melted coconut oil at room temperature
  • 1 tsp. vanilla extract
  • 1/8 tsp. sea salt
  • 1 egg

Instructions

  • Pre heat oven to 350F.
  • To make the crust simply mix together the dry ingredients first then mix in wet and knead until you form a dough. You can use a spatula or your hands (or both) for this process.
  • Next, transfer dough into a 8x8 inch deep baking tray lined with parchment paper hanging over the edges to allow for easy removal.
  • Press in dough so it covers the entire bottom evenly. Using a fork press in holes into the dough to prevent it from rising while baking. Bake in the oven for 10 min until slightly golden and crispy.
  • For the filling mix together all the ingredients in a large mixing bowl with a whisk until well combined.
  • Pour pumpkin batter into baking tray on top of the crust and bake in the oven for 45 min. The filling should be firm but still slightly jiggly and dark orange when its done baking.
  • Remove from the oven and transfer to a cooling rack and score a small cross in the middle to prevent too much cracking while cooling.
  • Once full cooled, cover with plastic wrap and refrigerate overnight or for 4-6 hours to fully set and firm up.
  • Using a sharp knife cut into 9 even squares and serve with coconut whip.

Notes

Store any leftovers in an air tight container in the fridge for 3-4 days.