Pumpkin Pie Squares (Paleo, AIP, Grain Free, Dairy Free)

Happy Thursday lovies, how are you doing today? Awesome, I hope!  I thought I would give you an awesome Pumpkin recipe that I came across and can't wait to try out myself. Tis the season for all things Pumpkin right?! :)  You can find all of the deets here.

Pumpkin Pie Squares

For the crust:
¼ c coconut flour
1 tbsp. arrowroot flour
pinch of salt
¼ c coconut oil, melted
1 tbsp. maple syrup or honey
2 tbsp. water
1 tsp alcohol-free vanilla extract

For the pumpkin layer
2 c pumpkin purée
¼ c maple syrup or honey
¼ c coconut oil, melted
pinch of salt
1½ tsp cinnamon
1 tsp ginger
¼ tsp cloves
2 tbsp. coconut flour
2 tsp arrowroot flour

Instructions

• Combine coconut flour, arrowroot flour, and a pinch of salt in a bowl. Make a well in the center.
• Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
• Stir until thickened. Press into an 8x8 pan.
• Bake at 325 for 15-20 minutes until golden on the edges.
• Remove from the oven and cool.
• While the crust is cooling, prepare the pumpkin layer.
• Combine all ingredients and process until smooth.
• Pour 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!

I hope it's nice and cool where you are and that it will put you in the mood to try these out.  Please let me know if you are able to do so as I'd love to hear how they turn out.  P.S. I apologize for the wonkiness today - but the fonts nor the spacing want to do what they are supposed to do today - grrrr......  Have an awesome day and thanks for stopping by to say hello. :)

Lots of love and hugs,