Pumpkin Squares Make for a Happy Halloween

I hope everyone has a lovely Halloween and visit from the Great Pumpkin!

Here's a recipe to use up any extra pumpkin you have around the house. It's a slightly altered version of a this recipe for Sweet Potato Date Squares—just a few tweaks and a change in the ratio of crust to filling...I love crust. James and I ate an entire batch of these and read scary stories aloud, in honour of Halloween.

Pumpkin Oat Squares
(adapted from Fake Food Free; makes 16 squares)

For the Crust:

Ingredients:

• 105 grams spelt or whole wheat flour
• 45 grams oat flour
• 60 grams oats
• 45 grams butter, cold
• 50 grams maple syrup
• 10 grams water, cold
• 3/4 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions: 

1. Combine flour and oats. Cut in cold butter, leaving small, pea sized pieces coated in flour.

2. Add remaining ingredients and mix until a crumbly dough forms.

3. Press firmly into a parchment lined 8 by 8 glass baking dish—I used a glass jar as a small rolling pin to spread the dough and press it in.

4. Bake at 350F for 5 minutes. Set aside on a cooling rack.

For the Filling:

Ingredients:

• 210 grams pumpkin puree*
• 40 grams soft medjool dates, chopped
• 60 grams milk (I used lactose-free, for sensitive individuals)
• 20 grams maple syrup
• 56 grams coconut oil, softened
• 1 egg
• 1 Tbs vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 1/8 tsp cloves
• 1/4 tsp fine sea salt

Instructions:

1. Combine pumpkin, dates and milk in a food processor until very smooth; pour into a mixing bowl.

2. Add remaining ingredients, one at a time, and stir until everything is incorporated.

3. Pour filling into crust and spread evenly. 

4. Bake at 350F for 35-40 minutes—until the center is set.

*I made my own pumpkin puree by baking a pie pumpkin at 375F until soft and pureeing the flesh in a food processor until very smooth.