Vegan Pumpkin Squares

pumpkinIt’s that time of year when we gather together with family and friends to give thanks for the bounty of nourishing foods provided to us from MOTHER NATURE.

I give thanks for all of the blessings in my life from my loving and supportive hubby, to my dear family and awesome friends, my cute puppy dogs, the good food we nourish our bodies with, the country we live in “Oh Canada”.  There is so much to be thankful for.  Count your blessings!

Pumpkin pie has always been a standing dessert for this holiday celebration.

Being vegan and gluten free with my diet, I’m always looking for good healthy recipes to try.

This recipe for Vegan Pumpkin Squares does not disappoint.  And as a bonus it has a gluten-free crust which is right in line with my diet.  Of course, if you want to make this recipe in a normal way…you can substitute what ingredients you need to achieve this.

VEGAN PUMPKIN SQUARES

Crust:

2 cups gluten-free graham crackers, crumbled in a food processor

1/4 cup virgin coconut oil, melted

2 tbsp. brown rice syrup

Filling:

1 14 oz. can organic pumpkin puree

1/3 cup coconut sugar

1/4 cup pure maple syrup

1/4 cup full fat canned coconut milk (only need the white cream portion that separates from the water in the can after refrigeration overnight)

1 1/2 tbsp. arrowroot powder

2 tbsp. almond milk

2 tsp. vanilla extract

1 1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. nutmeg

pinch of ground cloves

pinch of fine sea salt

Directions:  Preheat oven to 350 degrees.  Lightly grease a 8 inch square pan.  Line the pan with two pieces of parchment paper, one going one way and the other crossing the other way.

In a medium bowl combine graham cracker crumbs, melted coconut oil and brown rice syrup until thoroughly mixed.  Scoop mixture into prepared pan and smooth out evenly.  Press it down hard so it sticks together.

Pre-bake the crust for 10 minutes at 350.

In a small bowl whisk together the arrowroot powder and maple syrup until there are no clumps.  Put this and the remaining filling ingredients into a food processer and process until smooth.  When the crust comes out of the oven immediately pour filling onto crust and smooth out.

Bake uncovered for about 40 minutes, no less, and possible to 45 minutes until filling has darkened slightly and is semi-firm to touch.  Remove from oven and place on a cooling rack for an hour and then cover and put in the fridge to set overnight.

When ready to serve, slice into squares.  Dollop some vegan whipped coconut cream on top if you like and garnish with sprinkled cinnamon and a few chopped pecans.

The leftovers will do well in the freezer for a later date…that’s if there is any left….and I say not likely.

Enjoy your Thanksgiving feast.

Thank you for your continued readership.  For that I’m thankful.

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