While made from pumpkin, these squares are delish anytime of year!
Mix our Cut-Out Sugar Cookie Mix as directed on back of pouch. Then, bake as bars by pressing into a Rectangle Bar silicone mold for 10 mins. Once cooled, press into mold to make a firm foundation for your Pumpkin filling.
While the bars bake, make your Pumpkin Pie Filling. We recommend this filling recipe from our friend Michelle at thrivingonpaleo.com.
- 1.5 tbsp Gelatin use Agar powder for Vegan/Vegetarian
- 6 tbsp Water
- 15 oz Can Pumpkin Puree or 2 cups
- 1 cup Coconut or Tigernut Milk
- 1/2 cup Maple Syrup
- 1/2 tsp Sea Salt
- 1/2 tsp Cinnamon
- 1/2 tsp ground Ginger
- 1/2 tsp Mace you can use nutmeg for Paleo
- 1 tsp Vanilla Extract
Sprinkle the gelatin for the filling over water in a small saucepan. Let sit for a few min while you add all the rest of the filling ingredients into a bowl. Heat the gelatin over medium-low heat until the gelatin has dissolved. Whisk until slightly frothy, then put into the bowl with the pumpkin and mix everything together really well. Pour the mixture into each silicone mold with the sugar cookie base. Turn the heat down to 325 F and place the pie in the oven. Bake for45 mins. Allow to cool then place in fridge for 4 hours to set.
Do NOT reheat – it will turn to mush as the gelatin will melt
Garnish with whipped coconut cream!
