After my last post, I knew I was destined to make a dessert using my gluten-free graham crackers. It’s just the right thing to do. Plus, a girl can only eat so many graham crackers for breakfast! You can imagine how nervous I felt testing this recipe – not knowing if it would turn out – as I was risking the demise of my sweet, dear, homemade graham cracker crumbs. Thankfully, there were no graham crumbs harmed in the making of this dessert.
Word on the street has it that the U.S. Thanksgiving is coming up later this month! American friends, are you pumped? I love being a Canadian food blogger because I get to celebrate twice. Or should I say, 30 days before every holiday. I’m trying to come up with a couple more recipes to add to my vegan Thanksgiving recipe collection and this was a solid start! [Well, that’s after I decided to re-test and tweak the recipe first thing this morning and then re-shoot and edit every single photo. I like to torture myself sometimes.]
These pumpkin pie squares are the perfect solution when you don’t want to make an actual pie, but still want something similar that you can serve on the dessert table with a dollop of whipped coconut cream. Actually, this is one of the best pumpkin “pies” I have ever made, no matter how you slice it.
The homemade gluten-free graham crust, oh that crust, is so flavourful and held together so well. It’s one of my favs. All you have to do is mix three ingredients and press it firmly into the pan. No stressing about pressing the crumbs up the side of a pie dish (am I the only one who stresses about that?) or rolling out a crust. The filling is a vegan spin on traditional pumpkin pie filling, similar to the filling in my previous pumpkin pie recipe. It’s soft and dreamy, like a beautiful pumpkin cloud.
Instant homemade gluten-free graham crumbs, at your service!
I said a prayer to the baking gods, and whirled away…
I dolloped coconut whipped cream on top and added a dusting of cinnamon and chopped pecans because I’m a fancy pants.
I’m trying to save the leftovers for a get together this weekend, but it’s not looking good.
Must. distract. mouth…
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Vegan Pumpkin Pie Squares with Gluten-Free Graham Cracker Crust
Yield
9 large squares
Prep time
Cook time
Total time
Easy to throw together, these pumpkin pie squares are a nice option when you don't want to make a traditional pumpkin pie. The homemade graham cracker crust is so flavourful and holds together well. The filling is a vegan spin on traditional pumpkin pie filling, enriched with decadent coconut cream. Be sure to make this recipe the day before so it can set overnight in the fridge.
Ingredients
for the crust:
- 2 cups gluten-free graham cracker crumbs (see note)
- 1/4 cup virgin coconut oil, melted
- 2 tablespoons coconut nectar syrup (or brown rice syrup)
for the pumpkin filling:
- 1 (14-ounce/400 mL) can pumpkin puree
- 1/3 cup natural cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup full-fat canned coconut milk (use only the white cream portion, see note)
- 1.5 tablespoons arrowroot powder
- 2 tablespoons almond milk
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of ground cloves
- pinch fine grain sea salt
Directions
- Preheat oven to 350°F and lightly grease an 8-inch square pan. Now, line the pan with two pieces of parchment paper, one going each way. I like to spray the first piece of parchment paper with non-stick oil so the second piece sticks nicely and doesn't fall over.
- Prepare the crust: In a medium bowl, combine the graham crumbs, melted coconut oil, and sweetener until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan and smooth out evenly. Starting from the middle, press the crumbs into the pan firmly and evenly. You really want to press hard so the crust sticks together nicely. I use a pastry roller to roll the crust and compact it even more. Using your fingers, press in the edges until even.
- Pre-bake the crust, uncovered, for 10 minutes at 350°F.
- Prepare the filling: In a small bowl, whisk together the arrowroot powder and maple syrup until no clumps remain. Add this and all of the other filling ingredients into a food processor and process until completely smooth, scraping down the bowl as needed. When the crust has come out of the oven, immediately pour this filling on top of the baked crust and smooth out as evenly as possible with a spatula.
- Bake, uncovered, for around 41-43 minutes at 350°F until the filling has darkened slightly and it's semi-firm to the touch (although the filling will still be very soft and sticky!). Place on a cooling rack for about 60 minutes and then into the fridge to set overnight, or for at least 8 hours. Freezer lover's note: The freezer will expedite this process. Just sayin'.
- Slice into squares and serve with a dollop of coconut whipped cream on top and a dusting of cinnamon and chopped pecans.
- Store leftovers in the fridge or freeze for later.
Tip:
- I used my homemade gluten-free graham crackers and processed them into crumbs for this recipe. If you are looking for a non-gluten-free graham cracker (without nuts), you can also swap them for this graham cracker recipe or use store-bought graham cracker crumbs.
- For the full-fat canned coconut cream: Chill the can overnight or for at least several hours before use. This is the white cream in the full-fat cans of coconut milk (such as Native Forest or Thai Kitchen brands). Do not use the water portion. Use the leftover cream for the whipped cream topping. For a how-to on Coconut Whipped Cream, see this post.
These look amazing! Will definitely have to give them a go sometime during this holiday season :)
Angela, these look absolutely amazing! Recently diagnosed as wheat and dairy intolerant and your recipes have helped me make the lifestyle change so much. In fact, I’m so inspired I’ve started tracking my journey like you do. Thanks again X
Those look so good! Definitely glad you risked the graham crackers to test that recipe out.
Just made these, they are fantastic!
I am the designated pumpkin pie baker for Thanksgiving and I am so excited I can now enjoy a vegan gluten free slice (or 2!!) myself.
Thank you for the recipe!
These look amaaaazing! I wish I had more time to make things, I feel like I could live on these alone through the holidays! =)
Yum and yum! I wish we celebrated Thanksgiving twice :)
Hi Angela,
Any suggestions for non-coconut eaters? I’m allergic. Thanks!
*Smacks forehead* – Oh the coconut whip cream goes IN the pumpkin filling concoction! I read “see note” beside the coconut milk in the ingredients list, so I looked above to your recipe write-up mentioning coconut whip cream as a topping, and figured that’s what the coconut milk was for.
Also, I didn’t understand what you meant about using two pieces of parchment paper “one going each way”, and I just cut out one piece to the exact right side, and laid in on the bottom of my pan. I now realize that the reason for the two pieces is to have the piece larger than the dish, to hang over the sides, to easily lift out to place on the drying rack. Stay tuned, this ought to be interesting!
I made this over the weekend and it is gone. It was so delicious! My husband really liked the crust made from your graham cracker recipe. We are making this again!
Totally making these this fall! Thanks for the recipe!
These look positively scrumptious! I have your enchiladas in the oven and will be whipping up a batch of these little delights tomorrow! Thanks for this recipe (and all of the wonderful recipes you’ve shared with your blog). I am anxiously awaiting the arrival of your cookbook in stores!
I have a huge pumpkin obsession right now & these will need to get made!!
Hi Angela,
These turned out perfectly, even if I didn’t make them perfectly. The first can of coconut milk didn’t separate, neither did the second so back in the fridge they went and the pie filling and crust had to wait another day. Good news, both can wait in the fridge with no consequences! Once I got some cream (I think a week in the fridge would be a better guess at getting the cream to separate out), they baked up perfectly. I have developed egg and dairy allergies but ate both until last summer. I can assure everyone, this is better than a pie with evaporated milk and eggs! Thanks for working so diligently for all of us out here, we love you!
Just made this and it’s chilling in the oven now – although I stole a little taste before I stuck in in the fridge. Delicious!! My egg-allergy daughter has never had pumpkin pie and her dad loves it. I am so excited to serve it tonight when people come over for the game and she can enjoy it just like everyone else! I know it’s silly, but it really makes me cry a little to think about her having the same dessert as everyone else – Thank you!! :)
Lovely recipe! I made these last night and had (more than) a few bites after just letting it cool on the counter for an hour. It was good, but not as good as I expected….I stuck it in the fridge overnight and this morning it is SO GOOD! I’m very pleased.
One question: My crust came out very thick. So thick, that next time I make this recipe, I’ll probably only use 3/4 or half of the crust mixture. I’m not gluten free, so I used regular store-bought graham crackers for the crust, I used brown rice syrup and whole foods regular “365” coconut oil. Did I do something wrong? I used an 8×8″ square pan, so it’s not that I used a too-small pan. Any thoughts?
Thanks for a great recipe! Keep them coming!
Our daughter adores vegan pumpkin pie, so I think I will turn this into a pie for her this Thanksgiving. Thank you for sharing your beautiful talents.
Peace & Raw Health,
Elizabeth
These were so good! I did a trial-run for Thanksgiving last weekend, and they were gone the same day. However, for Thanksgiving day my family insists the pumpkin “pie” must look more like a pie (to them, this means double the height of the filling and make it in a round pie pan). Have you tried making this shape? Would you guess that doubling the filling would require a longer (and lower) baking time/temp?
Thanks for any suggestions to help my “no square pies on Thanksgiving” family ;)
Hi Kathleen, No I haven’t tried making it into a pie shape yet…let me know how it goes if you do. I would probably be inclined to use my pumpkin pie filling found here: http://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/
Oh wow, these look like everything I’ve ever wanted. :)
These are in the oven for my Thanksgiving party tomorrow as I type this message. My studio apartment smells like heaven. I couldn’t stop scooping out bits of the pumpkin filling from the blender. It tastes so darn good.
Thank you! I’m sure these will be a hit tomorrow. I’ll be sure to let you know what everyone thinks ^^
So happy to run across this recipe!! Perfect alternative to Pumpkin pie for Thanksgiving…thanks so much:)