Recipe: No-Bake Pumpkin Pie Squares

No-Bake Pumpkin Pie SquaresINGREDIENTS

For the Crust:

  • 1 cup raw pecans
  • 1/2 cup raisins
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon filtered water (if necessary)
  • Pinch of sea salt

For the Filling

  • 1 1/2 cups raw, presoaked cashews
  • 1/4 cup regular coconut milk
  • 1/4 cup melted coconut oil
  • 1/4 cup Grade B maple syrup
  • 1/4 cup pumpkin puree
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon vanilla extract
  • 2 drops Cinnamon Bark Vitality oil
  • 2 drops Clove Vitality essential oil
  • 2 drops Nutmeg Vitality essential oil
  • Pinch of sea salt


For the Crust:

  1. Place the pecans, raisins, coconut sugar, and salt in the bowl of a food processor and pulse until the mixture starts to look like moist crumbs, adding 1/2 teaspoon of water if needed. (The mixture should stick together when squeezed between your fingers but not be wet.)
  2. Transfer the mixture to a 9×5-inch loaf pan or two mini loaf pans lined with parchment paper. Flatten the mixture firmly and evenly in the pan using your hands or the back of a spoon. Set in the freezer while you make the filling.

For the Filling:

  1. Blend all the ingredients except the essential oils in a high-speed blender until very creamy and smooth.
  2. Add the oils and pulse briefly until combined.
  3. Pour pumpkin mixture over crust. Chill in the freezer for at least 2 hours to set.
  4. Remove from freezer 10 minutes before serving, slice into squares, and serve.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, November 2016


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