Pumpkin Pie Squares
This is one of my favorite recipes. You can also use pumpkin, squash or sweet potato. I almost always have a pan of this in my fridge for a quick snack.
I got the inspiration to try different flavors when I received a box of tropical fruits and had some fruit I’d never tried before called Mamey Sapote. I had no idea what to do with it but it reminded me of avocado because of the pit, and mango because of the flesh. The outside is brown like a kiwi fruit, and the inside is bright orange red.
This recipe is a take-off on pumpkin pie. It is yummy and I crave it all year round. I make it in a bread pan, or you can use any small baking dish, thus the name “squares”. This is a vegan version of pie with a crumb crust and a creamy, fruity filling.
I used my Sweet Hawaij spice recipe for the flavor in the Mamey Sapote variation, but you can substitute plain cinnamon, pumpkin or apple pie spice if you wish. Spice it Your Way!
note: Date paste is an ingredient used for a sweetener in place of sugar. You can make it by soaking dried, pitted dates in hot water until soft, about 30 minutes. Then add them to a high-speed blender with the soaking water just to cover and blend until smooth. Store in a glass jar in the fridge for 2-3 weeks, if it lasts that long. I use this in everything! You can probably buy it too but making it yourself if less expensive.
Pumpkin Pie Squares
- 1/2 cup Almond Flour or Brown Rice Flour
- 1/2 cup Whole Wheat Flour You can use all whole wheat flour instead of the almond flour
- 1 tsp Cinnamon
- 2 tbsp Date Paste See below for recipe
- 2 tbsp Almond Butter or Sun Butter Use any kind of nut butter you like
- 1 tbsp Coconut Sugar, optional Substitute Pure Cane sugar
- 1/4 tsp Salt optional
- 2 tbsp Orange Juice or more date paste if you would like a moister crust
- 1/2 cup Raw Cashews Soaked in hot water 15 minutes
- 2 tbsp Ground Flax Seed Mix with 3 tbsp warm water, let sit 10 minutes
- 1 cup Mashed pumpkin, sweet potato or squash
- 1/4 cup Maple Syrup or date paste
- 2 tsp Cornstarch
- 1/4 tsp Salt
- 1/2 tsp Vanilla
- 2 tsp Pumpkin or Apple Pie Spice substitute cinnamon and ginger
- 1/2 cup Plant Based Milk Use any kind you have on hand
- Soak your cashews and flax seeds.
- Preheat oven to 350F. Line a 9x5 bread pan with parchment paper. Mix all Crust ingredients in a medium size bowl until incorporated. A pastry blender works great. It should be a little bit sticky. If not, add a bit more orange juice until it begins to hold together. It shouldn't be soggy, just holding together.
- Press mixture into bottom of pan, pressing gently. Don't pack it too much.Bake for 10 minutes. While crust is baking, make the filling.
- Add all ingredients to a blender. I use a Nutribullet. Blend until smooth. You may need to scrape the sides down once or twice to get a smooth texture.
- When crust is done, pour filling on top and spread it evenly.Bake 40-45 minutes until the top is firm to the touch. If it's really jiggly, bake it 5 minutes longer. Don't under bake it, you want it to be firm and not jiggly.
- Remove from oven and let cool in the pan to room temperature. Then transfer to the fridge and refrigerate until cold or overnight.
- Cut into squares and top with coconut cream or whipped aquafaba.