These Healthy Pumpkin Pie Squares taste like a crustless pumpkin pie had a healthy love child with a blondie. They are quick to make and only require one bowl! This recipe is made better-for-you using real, simple ingredients it is paleo-friendly (gluten/grain/dairy free) and refined sugar free!
These Pumpkin Pie Squares are for the lovers of pumpkin, pumpkin pie spice, and baked goods, but not wanting the condensed milk or gluten filled crust that typically goes along pumpkin pie. These taste like a crustless pumpkin pie had a healthy love child with a blondie. I topped them with pecans and chocolate chips but that’s totally optional. I must say though, it did give it a wonderful crunch and chocolate is always welcome at my dessert party. And they seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. I love these because they are quick to make and only require one bowl! Which is a major win for holiday cooking/baking. These are also a great make ahead dish too, they are even better the day after and will keep in the fridge for about 3 days. Oh, they also happen to be oil free and low fat, so if that’s your jam, this if especially for you!
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Pumpkin Pie Squares
These taste like a crustless pumpkin pie had a healthy love child with a blondie. They seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. They are quick to make and only require one bowl! They are also a great make ahead dish being even better the day after and will keep in the fridge for about 3 days. The topping of pecan and chocolate chips is optional but encouraged. This recipe can also easily be doubled for larger crows, just use a 9x12 baking dish and you may need a bit more time in the oven.
paleo (gluten/grain/dairy free), vegan, refined sugar free, low carb, low fat, oil free
- 1 cup canned pumpkin
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 cup chocolate chips optional
- 1/2 cup chopped pecans optional
Preheat oven to 350 degrees and line 8x8 baking sheet with parchment paper.
In a stand mixer, or by hand, mix together the pumpkin, coconut sugar, eggs, and vanilla until well incorporated
Then add all the remaining ingredients and mix on low just until everything is evenly distributed. Scraping down the sides of the bowl occasionally. Be care not to over-mix.
Pour batter into prepared baking dish. Using a rubber spatula evenly distribute the batter into the dish and evening out the top. Add chopped pecans and chocolates if you like, or another topping combo.
Bake for approx 40 minutes or until a toothpick poked into the middle of the dish comes out clean.
Let rest for about 15 minutes before removing from baking dish and slicing.
These are amazing the day after, kept in the fridge. Will keep well in the fridge for 3 days, after that I suggest moving to the freezer.