Pumpkin Pie Squares

November 27, 2011 in Categories: , by

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I love pumpkin, and have created many Paleo pumpkin-related recipes (including pumpkin pie, pumpkin pancakes, pumpkin muffins, pumpkin pie coffee cake, and pumpkin plantain spice cookies). These Pumpkin Pie bars were originally inspired by Elena Amsterdam’s Pumpkin Bars, which are delightful but quite different from what I have created.  I wanted to create a square that captures the flavor of my (pre-paleo) pumpkin pie recipe, a family secret that is such a unique and wonderful flavor that it has converted non-pumpkin pie lovers.  This is the result of quite a few iterations: a moist, delicious square that is every bit as satisfying as a piece of my original pumpkin pie but avoids dairy, grains and legumes.

 Ingredients:

1.    Preheat oven to 350F.  Grease a 9”x9” pan.
2.    Place walnuts in food processor or blender and pulse until well ground and starting to form a paste.
3.    Add remaining ingredients and pulse to form a thick batter (or mix by hand).
4.    Pour batter into prepared pan and bake for 30 minutes until set.
5.    Cool completely in pan.  Cut into squares.

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Comments

Well, this was just heavy cream whipped until fluffy. Now, I make coconut oil whipped cream, which means buying full fat coconut milk or coconut cream, putting in the fridge until cold, spooning the solid part into a blender, blending, putting back into the fridge, then spooning off the top once cold (if you use coconut milk with guar gum, you can just spoon off the top and then whip).

In the oven as we speak boy does it smell good in here! Taking it along on our road trip to North Carolina this weekend! Substituted the extra tsp of coconut flour flax meal as you suggested. Used one egg and used maple syrup instead of sugar. Can’t wait!
Thanks!

How do you think this would work if I used honey instead of brown sugar (I’m actually on SCD and can do everything else)? Maybe I’d need to use more coconut flour to absorb the moisture? I’ll probably give that a try and let you know :o)

OK, so I just made them and they are SO GOOD! You really do create the best recipes. So I substituted 1/4 cup honey for the 1/2 cup brown sugar. I also substituted 2 Tbs of coconut flour for the flax seed, pecans instead of walnuts, and I didn’t have any cardamom. So incredibly good, and thanks again for all the work you put into figuring out these yummy treats!

Hi, I’d really love to try these, but I just found out I’m allergic to eggs (along with a bunch of other foods). I saw a previous comment about replacing the eggs with applesauce – just wondering how that worked and how much applesauce to use? Thanks!

I did, and they were excellent! I made a few other substitutions (posted above) and it worked great. I also just made the pumpkin pie and best vanilla ice cream recipes for Thanksgiving tomorrow. I hope I can resist trying them before then, they both look amazing too!

Just made these with cashew meal instead of almond flour. (Didn’t have any) Also used 1/2 cup honey and 1/4 cup chocolate chips. It was excellent!!! Thank so much for recipe! Will repeat this again!

Can you use coconut flour instead of almond flour. I am AI and almonds and nutmeg are no nos for me. If not coconut flour exclusively then are there other flours that I could use instead?

Coconut flour is not a good substitute for almond. You may be able to use plantain flour, but I haven’t tried it so can’t say how it would come out. – Christina, Sarah’s assistant

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