Pumpkin Pie Squares

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Pumpkin Pie Squares

Just in time for fall, Michele is sharing a tasty new recipe from her kitchen:

“I like to draw out pumpkin season as long as possible, and these are a great sweet treat that help you do just that. I had one for breakfast this morning, but they’d be great on a Thanksgiving buffet too! These are not super sweet, so if you’d like to add sweetness, try blending ¼ c. maple syrup into the filling, or substitute sweetened almond milk for the canned coconut milk.” - Michele

Pumpkin Pie Squares with Michele’s Ginger Hemp Granola

For the crust:
1 c. graham crackers (about 4 crackers) *
1 c. Michele’s Ginger Hemp granola
¼ c. coconut oil (or use Earth Balance or butter), melted
2 T. brown rice syrup

- Preheat oven to 350F degrees and lightly grease an 8x8” baking dish
- In a food processor, pulse graham crackers and granola into crumbs. Add melted oil and brown rice syrup and blend until evenly moist.
- Press firmly into bottom of baking dish and bake 12-15 minutes uncovered. Let cool completely.

For the filling:
1 c. pitted dates
¾ c. water
½ c canned coconut milk
1 T vanilla
1 ¼ c. oat flour
15 oz. can pumpkin puree
1 T ground cinnamon
2 t ground ginger
1 t ground nutmeg
½ t ground cloves
½ t sea salt
¼ c. Michele’s Ginger Hemp Granola
2-3 T crystallized ginger, diced

- Soak dates in the water for 15 minutes
- In a food processor, blend dates and water, coconut milk and vanilla until smooth
- In a medium bowl, mix flour, pumpkin puree, spices and salt; add wet ingredients from food processor and combine
- Pour filling evenly onto crust and bake uncovered for 15 minutes
- Remove pan from oven, sprinkle and gently press granola into the top of the filling
- Bake uncovered for another 15 minutes
- Cool completely before cutting into squares and topping with diced crystallized ginger

* To make your own vegan graham crackers, visit Oh She Glows.


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