Naturally sweet pumpkin squares

Based on 8 ratings

“These nutritious pumpkin pie squares bring the American holiday spirit to your home—the smooth pumpkin filling goes perfectly with the crunchy pumpkin seed-crust.”

Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
100 g rolled oats (gluten-free)
120 g pumpkin seeds
40 g coconut oil
120 ml maple syrup (divided)
550 g pumpkin purée
500 g coconut milk, full-fat and canned (divided)
55 g coconut sugar
2 tbsp ground white chia seeds
vanilla bean
2 tbsp almond milk
1 tsp freshly grated ginger
½ tsp ground ginger
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp agave syrup
coconut oil for greasing
pecan nuts for garnish
salt
Metric
Imperial

Utensils

  • square baking dish
  • food processor
  • oven
  • parchment paper (optional)
  • whisk
  • small bowl
  • cutting board
  • knife
  • refrigerator
  • stand mixer
  • cooling rack
  • rubber spatula

Nutrition per serving

Cal
271
Protein
6g
Fat
17g
Carb
22g

Step 1/5

Preheat oven to 180°C/350°F. Grease square baking dish with coconut oil or line with parchment paper. Add oats and pumpkin seeds to food processor and pulse for approx. 20 – 30 sec. to form a flour. Add coconut oil, some maple syrup, and a pinch of salt, and pulse for approx. 10 – 20 sec. more.
  • 100 oats
  • 120 pumpkin seeds
  • 40 coconut oil
  • 60 ml maple syrup
  • coconut oil for greasing
  • square baking dish
  • food processor
  • oven
  • parchment paper (optional)

Preheat oven to 180°C/350°F. Grease square baking dish with coconut oil or line with parchment paper. Add oats and pumpkin seeds to food processor and pulse for approx. 20 – 30 sec. to form a flour. Add coconut oil, some maple syrup, and a pinch of salt, and pulse for approx. 10 – 20 sec. more.

Step 2/5

Transfer pumpkin mixture to greased baking dish and press in firmly to form a crust. Pay attention to the corners, making sure that the crust sticks together. Bake in preheated oven at 180°C/350°F for approx. 10 min.
  • oven

Transfer pumpkin mixture to greased baking dish and press in firmly to form a crust. Pay attention to the corners, making sure that the crust sticks together. Bake in preheated oven at 180°C/350°F for approx. 10 min.

Step 3/5

In the meantime, whisk together remaining maple syrup and ground chia seeds in a small bowl for the pumpkin filling. Add almond milk, stir to combine, and let sit for approx. 10 min., until the mixture thickens.
  • 60 ml maple syrup
  • 2 tbsp white chia seeds
  • 2 tbsp almond milk
  • whisk
  • small bowl

In the meantime, whisk together remaining maple syrup and ground chia seeds in a small bowl for the pumpkin filling. Add almond milk, stir to combine, and let sit for approx. 10 min., until the mixture thickens.

Step 4/5

Split and scrape the vanilla bean. Add vanilla seeds to food processor together with pumpkin purée, coconut milk, coconut sugar, freshly grated ginger, ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt. Pulse until creamy. Add prepared chia mixture and stir to combine.
  • 1 vanilla bean
  • 550 pumpkin purée
  • 100 coconut milk
  • 55 coconut sugar
  • 1 tsp freshly grated ginger
  • ½ tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • salt
  • food processor
  • cutting board
  • knife

Split and scrape the vanilla bean. Add vanilla seeds to food processor together with pumpkin purée, coconut milk, coconut sugar, freshly grated ginger, ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt. Pulse until creamy. Add prepared chia mixture and stir to combine.

Step 5/5

Remove crust from oven, pour in pumpkin filling, and smooth. Bake in preheated oven at 180°C for approx. 40 – 45 min., or until golden brown. Allow to cool completely on cooling rack. Refrigerate for approx. 6 – 8 hrs. or overnight.Refrigerate canned coconut milk for at least 6 hrs. or overnight. Flip can over so that the coconut water comes to the top. Open can, pour out coconut water, scrape out white coconut cream, and beat together with some agave syrup until fluffy.Cut pie into squares, serve with whipped cream, and garnish with nuts. Enjoy!
  • 400 coconut milk
  • 2 tsp agave syrup
  • pecan nuts for garnishing
  • refrigerator
  • stand mixer
  • cooling rack
  • rubber spatula
  • knife

Remove crust from oven, pour in pumpkin filling, and smooth. Bake in preheated oven at 180°C for approx. 40 – 45 min., or until golden brown. Allow to cool completely on cooling rack. Refrigerate for approx. 6 – 8 hrs. or overnight.Refrigerate canned coconut milk for at least 6 hrs. or overnight. Flip can over so that the coconut water comes to the top. Open can, pour out coconut water, scrape out white coconut cream, and beat together with some agave syrup until fluffy.Cut pie into squares, serve with whipped cream, and garnish with nuts. Enjoy!