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
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.
Recipe by: Freshly Dafna
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