Pumpkin Pie Squares

Serves: 2-4

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Pumpkin Pie Squares are the perfect dessert for cozy fall days or any holiday celebration!

These squares deliver all the comforting flavors of pumpkin pie, but with a whole-food, plant-based twist. No refined sugar, oil, or gluten – just pure, wholesome ingredients like pumpkin puree, warm spices, and a nutty base. Whether you’re looking for a dessert to share or a healthier sweet treat, these pumpkin pie squares are sure to be a hit. Make this delicious, guilt-free dessert from scratch and enjoy the flavors of fall in every bite!

Ingredients

CRUST INGREDIENTS:

3 pitted Medjool Dates
¼ cup Pecans

FILLING INGREDIENTS:

1 ½ cups Pumpkin Purée
1 cup Unsweetened Plant-Based Milk
¾ cup Maple Syrup
1 Flax Egg (1 tablespoon ground flaxseed + 3 tablespoons water)
4 tsp Pumpkin Pie Spice
1 ½ cups Oat Flour
½ cup Almond Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 cup Chopped Pecans

Directions

Preheat your oven to 350°F (175°C).
Make the crust by pulsing together the dates and pecans in a food processor until the mixture holds together. Set aside.
To make the filling, make a flax egg in a small bowl by mixing the ground flaxseed with water. Let it sit for 3-5 minutes until it thickens.
In a separate mixing bowl, combine the pumpkin purée, plant-based milk, maple syrup, flax egg and mix until well incorporated.
Add the oat flour, almond flour, baking powder, and baking soda. Mix thoroughly.
In a parchment paper lined 8” x 8” oven-safe baking dish, add the date and pecan crust to the bottom and press using your fingers or the back of a spoon to form a firm crust.
Pour the pumpkin filling into the dish covering the crust.
Bake for 30 minutes then remove from oven and add crushed pecan to top.
Place back in oven and bake an additional 20-35 minutes or until fully cooked.
Remove from oven and allow to cool for 15-20 minutes
Enjoy!