Vegan and Gluten Free Pumpkin Squares

Are you thinking about what dessert to serve to your family and friends this Thanksgiving? Well if you’re looking for a healthy and budget friendly alternative, this Vegan and Gluten Free Pumpkin Squares recipe will do the trick wherein you will not be sacrificing flavor with cheaper options.

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As we all know pumpkin is very much in season and what a great way to use this one of a kind healthy vegetable than to put it on a dessert. This will be a true treat to all of your guests and a great way to end the feast as a healthy dessert.

Enjoy this recipe and make sure to let everyone try for those who don’t like pumpkin may be turned into a fan when you create this very delicious and hearty dessert.

Let’s talk about it in the comments and tell me your views on this dessert as well as your pictures enjoying it would be very much appreciated. Don’t forget  to click on the ads we have around the page for the earnings will be donated to support.kids-alliance which is a children’s organization that helps the children in need, Enjoy everyone!

 

Ingredients

For the crust:

2 cups gluten-free graham cracker crumbs

4 tablespoons coconut oil, melted

2 tablespoons brown rice syrup

For the filling:

1 can pumpkin puree

5 tablespoons natural cane sugar

4 tablespoons pure maple syrup

4 tablespoons coconut milk

1 1/2 tablespoons arrowroot powder

6 teaspoons almond milk

2 teaspoons pure vanilla extract

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

pinch of sea salt

 

Directions

Vegan and Gluten Free Pumpkin Squares

1. Prepare your crust by mixing together the graham crackers, coconut oil and brown rice syrup in a medium mixing bowl. Place mixture in a square 8 inch pan lined with parchment paper and make sure to press it tightly. Then pre bake for 10 minutes at 350 degrees F.

2. Place all the filling ingredients in a food processor and pulse until smooth and adjust flavors to taste then spread evenly on top of the pre baked crust.

3. Bake in a 350 degree oven for 45 minutes until it becomes semi firm and it will be slightly sticky and soft. Let it cool in a rack for an hour then refrigerate for 8 hours as it will be firm and will hold its shape.

Vegan and Gluten Free Pumpkin Squares

4. Take out of the refrigerator and slice into squares then top with whipped coconut whipped cream some cinnamon and chopped pecans. Serve and enjoy with some great tea or coffee.

 


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