Personal Pumpkin Pie Squares

Filling

Ingredients: (Makes 8 Servings)

• ¾ cup coconut milk
• ¾ cup canned, unsweetened pumpkin puree
• 2 tbsp. honey
• 2 tbsp. coconut oil, liquefied
• ¼ tsp. see salt
• ¼ tsp. ground cardamom
• ¼ tsp. ground ginger
• ¾ tsp. cinnamon
• 2 tsp. gelatin powder

Directions:

1. Prepare crust and set aside. Recipe below.
2. Add all ingredients except for gelatin to a small pot and simmer until coconut oil is just dissolved and stir gently until all ingredients are combined.
3. Add gelatin powder to the pot and whisk while simmering for about one minute until mixture is a little thick.
4. If mixture is not thickened, add 1 more tsp of gelatin powder and simmer another minute.
5. Pour mixture over the raw crust.
6. Refrigerate until solid and store in fridge.
7. Cut into squares and serve cold.

Pumpkin Squares Filling
(Per serving / Makes 8 Servings)

• Calories: 202
• Protein:13g
• Carbs: 14g
• Fat: 17g

Pie Crust

Ingredients: (Makes 8 Servings)

• 1 cup pecan pieces
• ½ cup almond flour (ground almonds)
• 5 pitted dates (soaked overnight first if they are dry)
• 1 tsp. cinnamon

Directions:
1. Blend all crust ingredients together very well.
2. Press dough into square dish – no need to grease or line dish, crust won’t stick.

Nutritional Facts: (crust)
(Per serving / Makes 8 Servings)

• Calories: 143
• Protein: 3g
• Carbs: 7g
• Fat: 13g