Vegan Pumpkin Squares

These are a nice option when you don't want to make a traditional pumpkin pie. Adding coconut, almond, and maple flavors to the usual pumpkin pie spice makes for an exciting and healthy spin on the classic.

Ingredients

For the crust:

• 2 Cups of gluten-free graham cracker crumbs
• 1/4 Cup virgin coconut oil, melted
• 2 Tblsps coconut syrup 

For the pumpkin filling:

• 1 (14oz.) can of pumpkin puree
• 1/3 Cup of coconut sugar
• 1/4 Cup of pure maple syrup
• 1/4 Cup of full-fat canned coconut milk (use only the white cream portion)
• 1.5 tablespoons arrowroot powder
• 2 tablespoons almond milk
• 2 teaspoons pure vanilla extract
• 1.5 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of ground cloves
• Pinch of fine grain sea salt

Instructions

For the crust:

1. Preheat oven to 350°F and lightly grease an 8" square pan.
2. Now line the pan with two pieces of parchment paper, one going each way.
3. Spray the first piece of parchment paper with non-stick oil so the second piece sticks nicely and does not fall over.
4. Prepare the crust: In a medium bowl, combine the graham crumbs. melted coconut oil, and sweetener until the crumbs ate thoroughly coated in the mixture.
5. Scoop mixture into the prepared pan and smooth it out evenly.
6. Starting from the middle, press the crumbs into the pan evenly and firmly.
7. Press hard so that the crust sticks together nicely.
8. Press in the edges with your finger to get the edges even.
9. Pre-bake the crust, uncovered, for 10 minutes at 350°F.

For the filling:

1. In a small bowl, whisk together the arrowroot powder and maple syrup until no clumps remain.
2. Add this and all of the other filling ingredients into a food processor and process until completely smooth, scraping down the bowl as needed.
3. When the crust has come out of the oven, immediately pour this filling on top of the baked crust and smooth out as evenly as possible with a spatula.
4. Bake, uncovered, for around 41-43 minutes at 350°F until the filling has darkened slightly and it is semi-firm to the touch; filling will still be soft and sticky.
5. Place on a cooling rack for about 60 minutes and then into the fridge to set up overnight or for at least 8 hours.
6. Slice into squares and serve with a dollop of coconut whipped cream on top and maybe a dusting of cinnamon or chopped pecans.
7. Store leftovers in the fridge.