Happy FriYAY! Happy Summer! Happy two-year blogiversary to Eat Heal…
‘Tis the season for everything pumpkin. (And why the heck shouldn’t it be? Orange is the new black, afterall.)
‘Tis also the weekend when Canadians give thanks, so I thought, as a resident Canuck, I should take a moment to share with you my gratitude for the tough outer-skinned, bright-orange fleshed, humble, yet classic pumpkin.
Pumpkin abounds in goodness. Not only is it slightly sweeter than other varieties of winter squash, making it perfect for use in baked goods, pumpkin is also high in fiber and rich in antioxidant carotenoids. And this time of year, pumpkin abounds just generally, so let’s capitalize on that bounty.
For some especially yummy, pumpkin-y noms, try these squares. I couldn’t keep my husband away from them! They are the perfect addition to any dinner table during the holiday season. And while these squares are a nice change from the predictability of a pie, the familiarity of the flavour still allows for the comforting reminiscence of tradition.
So holla at those pumpkins! Cook ‘em, purée ‘em, and eat ‘em all up — in the form of squares, of course.
Pumpkin Pie Squares (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
- For the crust:
- ¼ c coconut flour
- 1 tbsp. arrowroot flour
- pinch of salt
- ¼ c coconut oil, dry measure then melt
- 1 tbsp. maple syrup or honey
- 2 tbsp. water
- 1 tsp. vanilla extract
- For the pumpkin layer:
- 2 c pumpkin purée
- ¼ c maple syrup or honey
- ¼ c coconut oil
- 1½ tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- 2 tbsp. coconut flour
- 1½ tsp gelatin + ¼ c water
- In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the centre.
- Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
- Stir until thickened and a dough forms. Press into an 8x8 pan.
- Bake at 350 for 15-20 minutes until golden on the edges.
- Remove from the oven and cool.
- While the crust is cooling, prepare the pumpkin layer.
- In a small sauce pan, sprinkle the gelatin over the water and allow to soften for 5 minutes. Turn heat to low and stir to melt gelatin completely. Remove from heat.
- Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, pinch of salt, cinnamon, ginger, cloves, and coconut flour.
- Combine all ingredients and process until smooth.
- Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight.
- Cut into squares and serve with whipped coconut topping, if you fancy that!