Pumpkin Squares - Lower Carb, Gluten Free, Sugar Free, Dairy Free
Serves: 12
  • 1 1/2 recipes Almond Flour Crust
  • 2 15 ounce cans of pumpkin
  • 4 eggs
  • 12 ounces coconut milk (may also use half and half)
  • 1 cup xylitol, erythritol, or coconut sugar (may need a bit more to suit your taste)
  • 4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • double the recipe Coconut Whipped Cream (may also use dairy whipped cream)
  1. Preheat oven to 425°
  2. Grease a 9"x13"x 2" baking pan with coconut oil or butter. Press almond flour crust mixture into bottom of pan to a depth of a little more than 1/8". You will probably not use all the crust mixture(left over crust dough freezes well wrapped in plastic).
  3. In medium bowl beat eggs. Add all the other ingredients and mix well.
  4. Pour pie mixture into pan with unbaked almond flour crust.
  5. Bake at 425° for 15 minutes.
  6. Reduce oven temperature to 350° and continue baking for 40-50 minutes or until the edges are set and an instant read thermometer inserted in the center reads 175,° or a knife inserted near the center comes out clean.
  7. Let cool before serving.
  8. Cut into squares and serve with coconut or dairy whipped cream.
  9. Note: The recipe may be halved and baked in a 9" square baking pan.
Recipe by Preheat to 350˚ at https://preheatto350.com/pumpkin-squares-lower-carb-gluten-free-sugar-free-dairy-free/