Pumpkin Pie Squares (V, Gf)

The classic pumpkin pie flavors in a quick and simple square! A gluten free shortbread crust, creamy and sweet spiced pumpkin filling, and a maple seed crumble on top!

Pumpkin Pie Squares

Makes 8 squares

Crust Ingredients:

• 1 flax egg (1 tablespoon ground flax, mixed with 3 tablespoons water)

• 2 tablespoons nondairy milk (add in 1 or 2 more if needed for the dough to be similar to a cookie dough consistency)

• 1 teaspoon vanilla

• 1/4 cup maple syrup

• 2 tablespoons apple sauce or nut butter

• 1/2 cup coconut flour

• 1/4 cup all purpose flour (I used a gluten free blend from Pamela’s Products, the coconut flour was also from them!)

• a pinch of salt

• 1 teaspoon baking powder

For the filling:

• 1 1/3 cup pumpkin puree

• 2 tablespoons arrowroot powder

• 1/4 cup maple syrup

• 2 tablespoons nondairy milk

• 1 teaspoon pumpkin spice

For the topping:

• 1/4 cup pumpkin seeds

• 1 tablespoon coconut flour

• 1-2 tablespoons maple syrup

• a pinch of salt

Directions:

1. Preheat the oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper.

2. In a mixing bowl, add all of the crust ingredients and mix until all combined, then evenly press it into the bottom of the lined loaf pan. Bake for 10 minutes while you prepare the filling ingredients.

3. Mix all pf the filling ingredients together in one bowl. In a separate small bowl, mix together the topping ingredients.

4. Once the crust is done baking, pour in the pumpkin filling and spread it evenly on top. Sprinkle over the topping and lightly press it down.

5. Bake for another 10-15 minutes until golden. Let cool before slicing and enjoy!

If you make this, I would love to see! Share on Instagram and tag @ThisFruityLife, I appreciate you!!