Pumpkin Pie Squares

By Stacy_K

Paleo friendly

Ingredients

• Crust
• 2 1/2 cups walnuts
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 tablespoons butter, melted
• Filling
• 15 oz can organic pumpkin puree
• 2 t. pumpkin pie spice
• 14 oz coconut milk
• 3 T. 100% maple syrup
• 3 eggs
• 1 T. arrow root powder
• Topping
• 1/2 cup coconut sugar (found mine at Whole Foods)
• 1/2 cup almond flour
• 2 t. vanilla
• 1/4 cup butter, softened
• 2 T. water
• 1 1/2 t. pumpkin pie spice

Preparation

Step 1

Preheat oven to 350 F.

For the crust: Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in. Press the crust into the bottom of a 9x13 pan. Bake for 15 minutes. Remove from the oven and let cool for a few minutes.

For the filling: blend all ingredients together. When crust is cooled slightly, pour the filling mixture over the crust. Bake for 35 minutes.

For the topping: mix all ingredients until a crumble is formed. After filling mixture cooks for 30 minutes spread this mixture over the top. Cook for another 15 minutes or until pie is set and topping is golden brown.

Let cool, then cut into squares and serve.