Pumpkin Pie Squares (Paleo, AIP)

Pumpkin Pie Squares (Paleo, AIP)

‘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.

Pumpkin Pie Squares Trio AlternateFor 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.

4.7 from 3 reviews
Pumpkin Pie Squares (Paleo, AIP)
Prep time
Cook time
Total time
Recipe type: Treats
Serves: 12
  • 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
  1. In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the centre.
  2. Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
  3. Stir until thickened and a dough forms. Press into an 8x8 pan.
  4. Bake at 350 for 15-20 minutes until golden on the edges.
  5. Remove from the oven and cool.
  6. While the crust is cooling, prepare the pumpkin layer.
  7. 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.
  8. Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, pinch of salt, cinnamon, ginger, cloves, and coconut flour.
  9. Combine all ingredients and process until smooth.
  10. Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight.
  11. Cut into squares and serve with whipped coconut topping, if you fancy that!

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 24 comments for this article
    • Martine Partridge Author at 3:13 pm

      I haven’t tried that, but I don’t think leaving out the arrowroot would make a huge difference, except maybe in flavour. I find the arrowroot almost “neutralizes” the coconut flour. Do let me know how it goes for you if you tweak the crust, and thanks for stopping by the blog! 🙂

  1. Alicia at 11:30 pm

    Both of my kids (2 & 1) and my husband and i enjoyed these.
    Almost a tad too sweet for me, but probably why the others enjoyed it!!

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  3. Ange at 5:28 pm

    What is meant by “make a well” in the centre? Do you make a hole in the middle of the dry ingredients, add the mixed wet ingredients, and then mix ALL ingredients together?

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  7. Jen at 10:23 pm

    I know I’m not missing something in the recipe, but it doesn’t state how much vanilla is needed in the pumpkin puree. Step #8 says that it’s needed.

    • Martine Partridge Author at 8:11 pm

      Thanks so much for catching that Jen, and I apologize for the confusion. I’ve now gone in and eliminated “vanilla” from Step 8. The original iteration of this recipe contained vanilla, but I wanted to take it out of the pumpkin filling part of the recipe to keep it strict AIP since it’s no-bake and Sarah Ballantyne recommends that if using vanilla extract, the alcohol be cooked or “baked” off. Thanks again! 🙂

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  9. Kieara at 3:41 pm

    Have just started making these as they look and sound divine but my crust dough is so small and could not fill an 8×8 at all, are the crust measurements correct? 1/4 cup coconut flour etc?

    Thanks 🙂

    • Martine Partridge Author at 6:34 pm

      Yep, measurements are correct, as I’ve made this recipe several times. I’ve also had a lot of good feedback on readers who have used this crust not only for this recipe but successfully for other similar recipes. Unfortunately, the variations in brands of coconut flour are huge and can render different results. What brand of coconut flour are you using? 🙂

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