Here’s another take on those Sweet Potato pie squares I blogged a couple years ago. This one is lower in sugar and is fat-free as well. But, just as tasty! Makes 9 servings and will keep in the frig for about 5 days (if it lasts that long!).
Preheat oven to 350 degrees. Spray a 9×9″ square baking dish with non-stick spray and set aside. In a small bowl combine:
2 tablespoons ground flaxseed
5 tablespoons warm water
Set aside for a few minutes to form a flax gel. In a food processor bowl, combine:
1 cup pumpkin seeds (or any seed your family likes, even walnuts or pecans if you can have them)
1 cup rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon, allspice, nutmeg, cardamom, etc., whichever you prefer
1 teaspoon date sugar
Process until the mixture forms a fine crumb. Add the flax gel and blend until the mixture forms a dough, about 30 seconds. Pour into the prepared baking dish and using your fingers, a spatula, or the bottom of a measuring cup, press firmly into the pan and up the sides. Set aside.
In a medium bowl, whisk together:
4 cups pureed pumpkin (2 15-ounce cans of pumpkin puree)
1/3 cup date sugar (or maple syrup, honey or agave)
3 tablespoons arrowroot
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
dash of salt
Whisk until combined. Pour into the prepared dish and bake for 35-40 minutes. Cool in pan for at least one hour before cutting. I like mine really cold so I cool on the counter for an hour and then in the refrigerator for several hours before I cut into squares. But as you see in the photo, I couldn’t wait that long this time and cut it before it was fully cooled. Once cooled it does stand up like it should! Can be topped with any non-dairy topping or frozen “nice” cream.