• prep: 15 min
• cook: 50 min
• total: 1 hr 5 min

servings:

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.

• 1 cup pecans
• 1 cup gluten-free rolled oats
• 6 Medjool dates, (pitted)
• 1/4 tsp sea salt
• 4-6 Tbsp melted coconut oil
• 2 Tbsp ground flax seeds
• 4 Tbsp water
• 1 15oz can pumpkin puree ((not pumpkin pie filling))
• 1/4 cup plus 3 Tbsp full-fat coconut milk ((BPA-free can))
• 1/3 cup plus 2 Tbsp pure maple syrup
• 1 1/2 tsp pure vanilla extract
• 2 tsp pumpkin pie spice
• 1 cup pecan halves
• 2 Tbsp pure maple syrup
• 1/8 tsp sea salt

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