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Healthy Pumpkin Pie Squares

September 26, 2015

vegan-pumpkin-pie-squares-2
These vegan, gluten-free, nut-free healthy pumpkin pie squares officially announces the start of pumpkin season on my blog. Luckily, I’ve never met anyone who doesn’t like pumpkins, so if you’re one of the few, please hang in there and don’t leave me during pumpkin season. But don’t worry, there will be pumpkin-free recipes, too.
Now back to these delicious treats. I have been in love with pumpkin pie ever since I spent my first Thanksgiving in the United States in the fall of 2006. I will never forget the taste of my first bite of delicious, creamy pumpkin pie, and I have been slightly obsessed with anything pumpkin ever since. Sadly, Germans aren’t really a big fans of pumpkin spice flavored things like lattes, cakes or other dessert. We probably eat 90% of our pumpkins in the form of soup or as an oven roasted side dish. Pumpkin Pie is not well-known in my country, which might be because there is no such thing as canned pumpkin in our stores. In order for us to make anything pumpkin, we need to make our own pumpkin purée, which is too much of a hassle for many. Healthy Pumpkin Pie Squares - vegan, gluten-free, nut-freeThese vegan pumpkin squares are just the perfect treat for a autumn-y Sunday afternoon spent on the couch, reading a book, drinking a cup of homemade pumpkin spice latte (recipe coming soon). The pie squares are so creamy and delicious, that they just melt in your mouth. Served with some coconut whipped cream, it’s absolutely the perfect warming soul food. The pie is also completely nut-free, which I know many of you will appreciate. There’s no cashew cream on anything in these squares, just pumpkin, coconut milk and coconut sugar. Combined with ginger, cinnamon, nutmeg, ground cloves and vanilla powder, they make the most warming Sunday treat, that you won’t stop eating them.

Healthy Pumpkin Pie Squares - vegan, gluten-free, nut-free

INGREDIENTS:

For the pumpkin-crust:
– 1 cup (100g) oats
– 1 cup (120g) pumpkin seeds
– 3 tbsp(40g) coconut oil
– 3 tbsp (60ml) maple syrup
– a pinch of salt

For the pumpkin-pie-filling:
– 2 1/4 cup (550g) homemade pumpkin purée
– 1/2 cup (100g) coconut milk
– 1/2 cup (55g) coconut sugar
Healthy Pumpkin Pie Squares - vegan, gluten-free, nut-free– 1/4 cup maple syrup
– 3 tbsp ground (white) chia seeds or 2 tsp arrowroot powder
– 1/2 tsp pure vanilla powder
– 2 tbsp almond milk or oat milk
– 1 tsp ground ginger
– 2 tsp cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– a pinch of salt

For the coconut-whipped cream:
– 1 can of full-fat coconut milk without any additives
– 1 – 2 tsp of agave or sweetener of choice

NOTES:

  • Two tablespoons of chia seeds make about three tablespoons of ground chia seeds. To grind the seeds, simply put them into your food processor and break them down on the high power for about one minute.
  • Instead of ground chia seeds you can use 3 tsp of arrowroot powder. Just whisk them together with the maple syrup until to clumbs remain and add it to the mixture.
  • If you’re allergic to pumpkin seeds, use ground almond instead.
  • If you don’t have fresh ginger, just use a little more ground ginger.Healthy Pumpkin Pie Squares - vegan, gluten-free, nut-free

METHOD

For the pumpkin pie squares:

  1. Pre-heat the oven to 180°C (350°F) and lightly grease a baking pan (27 x 18 cm) with coconut oil.
  2. Start by placing the pumpkin seeds and oats into a food processor and break them down until you have a nice flour. Add all the remaining ingredients and mix them until a sticky dough forms.
  3. Using your hands, scoop the dough into the prepared pan and spread evenly. Press it into the pan evenly. You really want to press hard so the crust sticks together.
  4. Pre-bake the crust for about 8 – 10 minutes.
    Now prepare the filling: In a small bowl, whisk together the ground chia seeds or arrowroot powder with the maple syrup and almond milk until no clumps remain.
  5. Add this to a food processor together with all other ingredients and mix it until it is smooth. Once the crust is pre-baked, immediately scoop the pumpkin filling into the pan, spreading it evenly with a spatula.
  6. Now bake it for about 40 minutes until the top gets slightly darker. Remove the pan from the oven and set to cool for about an hour. Then place it into the fridge for another 6 -8 hours or preferably overnight to set. This is when you want to place your coconut milk into the fridge too.
  7. The next day, cut it into squares and serve with the coconut whipped cream and some pecans on top.

Healthy Pumpkin Pie Squares - vegan, gluten-free, nut-freeHow to make the coconut whipped cream:

  1. Chill the coconut milk can in the fridge over night. This is a crucial step, because you want the cream to seperate from the liquid coconut water. It won’t work if you don’t chill it first.
  2. Remove the can from the fridge and flip it upside down so the hard, solid cream will be on the bottom and the liquid will be on top.
  3. Drain the coconut water but keep it. It tastes amazing as a liquid base in smoothies.
  4. Remove the solid cream from the can and place it into a baking bowl.
  5. Whip the cream with a hand mixer or in a food processor until it’s fluffy.

Enjoy!

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Filed Under: Gluten-free, Recipes, Refined sugar-free, Sweets and Cakes, Vegan Tagged With: healthy pumpkin dessert, healthy pumpkin pie, healthy pumpkin recipes, nut-free pumpkin pie, pumpkin, pumpkin pie, pumpkin season

Previous Post: « How to make Pumpkin Purée
Next Post: Watercress, Beetroot and Avocado Salad with Beluga Lentils »

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Comments

  1. Kate | Vegukate

    September 27, 2015 at 12:39 am

    Oh my goodness, Lynn. These look amazing – like the perfect autumn treat!

    Reply
    • Lynn

      September 27, 2015 at 7:49 am

      Thank you so much Kate! Those squares are my favorite autumn treat by far. They taste so much like pure pumpkin…it’s insane!
      Sending lots of love over the ocean.
      xx Lynn

      Reply
  2. Geraldine | Green Valley Kitchen

    September 28, 2015 at 8:17 pm

    Lynn, I haven’t gotten into full on Fall mode yet since the weather has been so hot in Los Angeles. But when it does cool down, I’m going to make these pumpkin pie bars – they look great! Pinning for reference later on.

    Reply
    • Lynn

      September 28, 2015 at 9:19 pm

      Geraldine, trust me, if it wasn’t raincoat and boots weather in Germany already I also wouldn’t be thinking of fall…but we are kind of forced to.
      Thanks for your sweet comment. I hope you’ll like the pumpkin pie bars.
      xx Lynn

      Reply
  3. All That I'm Eating

    September 28, 2015 at 10:04 pm

    These sound delicious and they’ve come out an amazing colour too!

    Reply
    • Lynn

      September 28, 2015 at 10:24 pm

      Thank you so much! They really were delicious!

      Reply
  4. Cathleen @ A Taste Of Madness

    September 29, 2015 at 5:33 pm

    I love pumpkin pie, but I would love to try it in bar form!! This looks amazing!

    Reply
    • Lynn

      September 29, 2015 at 5:39 pm

      Thank you Cathleen, I’m glad you like them. I’m such a big pumpkin pie fan too.

      Reply
  5. Priscilla

    October 17, 2016 at 5:36 am

    Hi Lynn!

    I just wanted to tell you how delicious these turned out! I eat gluten-free and small amounts of dairy and like to eat healthy even when I’m baking treats. My family loved them and this will be our go-to pumpkin pie recipe from now on!

    I doubled the recipe as my baking dish was 23 x 33, I believe, and the crust wouldn’t cover it. So they turned out to be much thicker than your photos and were so yummy:) I also used arrowroot instead of chia, but am going to try chia next time.

    Thank you for taking the the time to put this together and share with everyone!

    With love from Canada!

    Reply
    • Lynn

      October 17, 2016 at 5:53 pm

      Hi Priscilla, wow, what a lovely review of these pumpkin pie squares! This just made my day, especially when the nice words are coming from a wonderful nation and Thanksgiving celebrating country like Canada! I am truly delighted to hear that your whole family loves them. You are right about doubling the amount for the baking dish you used. I should note that down in the recipe.
      Have a lovely day and lots of love from Germany!
      xx
      Lynn

      Reply

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Welcome to Heavenlynn Healthy. This is a place where I share my passion with the world - delicious healthy recipes. Everything you see here is made from scratch with non-processed natural foods. Most of my recipes are meat, dairy, gluten, and refined-sugar free, and they contain a list of all of the goodness that you will treat your body to by preparing and eating them. I hope you will love the website just as much as I do. If you have any questions, feel free to contact me or take a look at my philosophy. Have a healthy day eyeryone!

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Lynn is a Germany-based healthy foodie, holistic health coach, recipe developer, entrepreneur and positive thinker. She loves running, dogs, active life of all sorts and Asian food.

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