These pumpkin squares are an update on traditional pumpkin pie. They have a creamy texture with lots of pumpkin pie flavor. These can be served as a dessert with whipped coconut cream or as a breakfast treat with a cup of tea.
Preheat oven to 350 degrees F.
Grease 8x8 inch baking dish with 1/2 tsp coconut oil and set aside.
Mix together ground flax seed and purified water and set aside until ready to make the filling.
Place in food processor, pecans, oats, dates, sea salt and 4 Tbsp coconut oil to start, adding a Tbsp at a time up to 6 Tbsp, until crumb will hold together. I found 5 Tbsp worked best for me.
Remove from processor and press crumb mixture into prepared dish. I used a piece of parchment paper to help press into the dish, so crumb didn’t stick to my fingers. Bake for 20 minutes. Remove from oven and set aside.
In a medium mixing bowl, add the pumpkin puree, and ground flax seed mixture, whisk together until combined.
Now add to a separate small bowl, coconut milk, maple syrup, and vanilla extract, whisk together. Combine the coconut milk mixture with the pumpkin mixture, then add in pumpkin pie spice and sea salt, mix well.
Pour pumpkin filling over prepared crust and bake for 45-55 minutes. The center might be a little jiggly but will set up as it cools. You will notice that edges are set. While the filling is baking in the oven you can prepare your topping.
Prepare a baking sheet with a piece of parchment paper and set aside.
Preheat a small nonstick pan on stovetop to medium heat. Add pecans, maple syrup, and salt, stirring continuously until there is no liquid left in the pan, about 2-4 minutes. You will notice the syrup has caramelized and coated the pecans. The coating will be soft but will harden.
Remove from heat and spread on the prepared baking sheet, making sure they aren’t touching each other. It will take 20-30 minutes to set up.
Once the pumpkin spice pie squares are set you can decorate with your candied pecans on top and serve. Keep in a stored container in the fridge for up to 5 days.