Pumpkin Pie Squares!

My favorite food on Thanksgiving has ALWAYS been the pumpkin pie!  And when I discovered how much sugar and processed ingredients go into it, I was determined to find a recipe that is healthier and happier!  These pumpkin pie squares are easy because they don't require the extra steps that come with regular pie crust.  This healthy alternative replaces evaporated milk with canned coconut milk, and sugar with honey!  A healthy and happy solution for the whole family!  The pie filling can also be used with any of your favorite pie crust recipes as well, and you can top your pumpkin pie with anything you like! 

Pumpkin Pie Squares!

Ingredients:

Crust:
1 cup whole wheat pastry flour
1/2 cup quick oats
1/2 cup maple syrup
1/2 cup butter (melted)

Filling:
2 cans *pumpkin puree (4 cups)
1 15 oz. can coconut milk
4 eggs
1 cup raw honey
1/2 cup maple syrup
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. clove

Directions:

1. ​Preheat oven to 350°
2. Mix flour, oats, syrup, and butter in small bowl until well combined.
3. Press dough into bottom of 9x13 inch pan and bake for 15 mins.
4. Whisk all of the filling ingredients together in a large bowl until well combined.
5. Remove crust from oven and pour filling over crust.
6. Bake for 1 hour or until filling is firm all the way through.  Cool completely before serving!
7. Top with anything you'd like!  (My favorite toppings include whipped cream, walnuts, or any other kind of nut).

*It's best to use pumpkin puree that came from your own organic pumpkin, but organic canned pumpkin is okay too.
*When using the coconut milk, use the entire can.  Not just the cream on top.
*Use organic ingredients when feasible.