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gluten free pumpkin squares

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 6 hours 50 minutes
Servings 9 squares



  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 4 tbsp coconut oil melted
  • 1/8 tsp sea salt

pumpkin filling

  • 2 cups pumpkin puree
  • 1/2 cup Coconut Milk full fat from a can
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tbsp arrowroot powder
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp sea salt


  • coconut whip see notes


  • Preheat the oven to 350ºF. Line a 8x8 square pan with parchment paper.
  • Melt the coconut oil for the base. Then combine all the base ingredients in a bowl until a crumbly texture forms. Add this mixture to the pan. It is very important to press the base mixture down very firmly into the pan, using the back of a spoon or the bottom of a cup.
  • Place in the oven for 9 minutes. Then let cool for 5 minutes before adding the filling.
  • While the base is baking, prepare the filling. Blend all the filling ingredients in a high-speed blender, until smooth. Add the filling on top of the base and tap the pan out on the countertop to remove any air bubbles. Place the pan back in the oven for 25-30 minutes.
  • The filling should still look a little jiggly when you remove it from the oven. Place in the fridge, covered for 8 hours or overnight.
  • Remove from the fridge right before enjoying. These squares are delicate, so be gentle when removing the first square from the pan. Top with coconut whip (see notes). Store in an airtight container for a few days after.


click here for the recipe for coconut whip.