Pumpkin Pie Squares
Pumpkin Pie Squares
Enjoy a pumpkin inspired dessert crafted for restorative diets, perfect for the holidays!
Ingredients
The Crust:
- 1 pouch Eat Gangster Sugar Cookie Mix Buy online or in the office!
- 1/4 cup Coconut Oil
- 2 tbsp Water
- 7 tbsp Maple Syrup
The Filling
- 2 cups Pumpkin Puree
- 1/4 cup Coconut Oil, melted
- 1/4 cup Coconut Cream
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ginger
- 1/4 tsp Clove
- 1/4 cup Water
- 1 tbsp Gelatin
Instructions
- Preheat oven to 350F
- Mix sugar cookie mix with coconut oil, maple syrup, and water. Press dough into bottom of an 8x8 inch pan. Prick with a fork to reduce bubbling or bake with a pie weight.
- Bake for 15 minutes, or until golden brown. Remove from oven and cool the crust.
- While the crust bakes, in a large bowl, mix together pumpkin puree, maple syrup, coconut oil, coconut cream, all spices, and salt until well combined. Make sure there are no clumps.
- Make gelatin egg: Pour water into a small sauce pan, sprinkle the gelatin over the top. Allow it to harden for 2-3 minutes. Turn stovetop on low for 1-2 minutes to allow gelatin to melt and turn into a liquid. Remove from heat whisking vigorously until frothy. Pour into pumpkin mixture and mix thoroughly.
- Pour filling on top of the crust and use a spoon or rubber spatula to even out the top.
- Place in the fridge to set and cool for 3-4 hours.
- Once fully set, remove from fridge and slice. Top with cinnamon and coconut cream if desired!
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