Pumpkin Pie Squares
A creamy fruit filling in a bar shape. Great for a snack or dessert, even breakfast!
Course Breakfast, Dessert, Snack
Cuisine American
Crust Ingredients
- 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
Fruit Layer
- 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
Make Crust
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.
Keyword fruit, pie bar, crumb crust