03/10/2021
Pumpkin Pie Squares with Brown Butter Almond Crust đâ
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Canadian Thanksgiving is just around the corner, so I wanted to share this recipe for these scrumptious pumpkin pie squares. They're gluten-free, paleo-friendly, and full of delicious fall flavour! đâ
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Brown Butter Almond Crust:â
1 1/2 cups packed blanched almond flourâ
3 tablespoons melted Brown Butter Gheeâ
3 tablespoons pure maple syrupâ
1 teaspoon vanilla extractâ (sub vanilla powder)â
1/4 teaspoon sea saltâ
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Pumpkin Pie Filling:â
2 cups pure pumpkin purĂ©eâ
2 large eggsâ
1/4 cup unsweetened almond milk â
1/4 cup pure maple syrupâ
1/4 cup coconut sugarâ
1 teaspoon vanilla extractâ (sub vanilla powder)â
1 1/2 teaspoons cinnamonâ
1/2 teaspoon gingerâ
1/2 teaspoon nutmegâ
1/4 teaspoon allspiceâ
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Whipped cream or coconut cream, to serve â
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1. Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper. â
2. Make the Brown Butter Almond Crust: In a large mixing bowl, combine the almond flour, ghee, maple syrup, vanilla, and salt. Using a spatula, stir to combine. â
3. Transfer the mixture into the baking dish and press it down until the crust is evenly spread out.â
4. Bake for 7 to 8 minutes. Let cool while you prepare the filling.â
5. Make the Pumpkin Filling: Using the same mixing bowl, add the pumpkin purĂ©e, eggs, almond milk, maple syrup, coconut sugar, vanilla, cinnamon, ginger, nutmeg and allspice. Stir to combine. Transfer the mixture into the baking dish and spread it out on top of the crust.â
6. Bake for 1 hour, until the filling is set. Let cool completely and serve with whipped cream. â Enjoy!â
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