• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hope and Hummus
  • About Me
  • Recipes
  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Subscribe
    • Amazon
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Subscribe
    • Amazon
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Gluten-Free Dessert Recipes

    Paleo & Vegan Pumpkin Pie Squares

    December 10, 2022 by Sami Smith Leave a Comment

    Jump to Recipe

    These pumpkin pie squares are one of my all-time favorite desserts! I love pumpkin pie and these squares are simply amazing. They are paleo, vegan, gluten-free, dairy-free, refined sugar-free, and perfect to make any time of year!

    Jump to:
    • Ingredients
    • Storage
    • Paleo & Vegan Pumpkin Pie Squares

    Ingredients

    Here are the ingredients you'll need:

    • pumpkin puree
    • tigernut flour
    • tapioca flour
    • coconut oil
    • coconut sugar
    • maple syrup
    • arrowroot starch
    • cinnamon
    • pumpkin pie spice
    • vanilla extract

    See recipe card for quantities.

    Storage

    Store in the fridge for up to 1 week before freezing.

    paleo vegan gluten free dairy free refined sugar free healthy pumpkin pie squares

    Paleo & Vegan Pumpkin Pie Squares

    These pumpkin pie squares are paleo, vegan, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Course Dessert, pie
    Cuisine American
    Servings 12 squares

    Ingredients
      

    For the crust:

    • 1 cup +3 tablespoon tigernut flour
    • ⅓ cup tapioca flour
    • 2 tablespoon water
    • ¼ cup +1 tablespoon coconut oil melted
    • 1 tablespoon coconut sugar
    • pinch of salt

    For the pumpkin pie filling:

    • 15 oz. can of pumpkin puree
    • ¼ cup coconut sugar
    • ⅓ cup maple syrup
    • ½ cup non-dairy milk I used almond milk!
    • ¼ cup arrowroot starch
    • 1 teaspoon cinnamon
    • 3 teaspoon pumpkin pie spice
    • splash of vanilla extract

    Instructions
     

    • Preheat oven to 350°F and line an 8x8 pan with parchment paper. Mix all of the crust ingredients until you have a dough and press into the prepared pan. Poke a few holes in the dough.
    • Bake the crust for about 10 min. While the crust is cooling, blend all of the fill ingredients together until smooth. Pour over the crust and smooth evenly.
    • Up the oven temperature to 425°F and return the pan to the oven to bake for about 45 min. Let the pie cool and place in the fridge to firm up for a few out or overnight. Slice and enjoy!
    Keyword dairy free, gluten free dessert, paleo, pumpkin, pumpkin desserts, pumpkin pie, vegan
    « Paleo & Vegan Chocolate Avocado Dip
    Paleo Tahini Gingersnap Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sami and I'm so happy you're here! I love to make recipes that are gluten-free, dairy-free, sometimes paleo & vegan, and delish! I know what it's like to have dietary restrictions, so my passion is to share recipes that EVERYONE can enjoy, and that taste just as yummy as the original.

    More about me →

    Popular Recipes

    • Paleo & Gluten-free Tahini Blondies
    • Gluten-free & Dairy-free Cinnamon Roll Baked Oats
    • Vegan & Paleo Caramel Cookie Bars
    • Protein "Twix" Bars

    Seasonal Recipes

    • Paleo Pumpkin Cookies
    • Paleo Pumpkin Pie Bars
    • Paleo Protein Pumpkin Snickerdoodle Blondies
    • Vegan & Gluten-free Pumpkin Spice Protein PB Squares

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Foodie Pro on the Foodie Pro Theme