The other night friends were coming over for dinner, I didn’t have much time to make dessert and I had a craving for pumpkin. I was actually in the mood for pumpkin pie, since it’s that time of the year again. But I didn’t feel like spending the time it takes to fit a crust into a pie plate and fuss around making sure the pie filling didn’t spill out of the pan. Also I was feeding more people than 1 pie would serve and I certainly didn’t have time to make 2 pies. So I came up with these quick and delicious pumpkin squares.
For only a little effort you get 15 wonderful pieces of spicy pumpkin yumminess that are dairy free, gluten free, sugar free and as low carb as anything made with pumpkin can get. I used coconut milk instead of the usual regular milk or cream, and the coconut flavor works really well with the pumpkin.
- 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)
- Preheat oven to 425°
- 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).
- In medium bowl beat eggs. Add all the other ingredients and mix well.
- Pour pie mixture into pan with unbaked almond flour crust.
- Bake at 425° for 15 minutes.
- 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.
- Let cool before serving.
- Cut into squares and serve with coconut or dairy whipped cream.
- Note: The recipe may be halved and baked in a 9" square baking pan.
