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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!
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Prep Time 5 minutes
Cook Time 45 minutes
Servings: 12 squares
Course: Dessert, pie
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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!