Pumpkin Squares 

By: Carmen Gaebe 

Staff Writer

Preheat oven to 350 degrees

Have ready a 9×13 glass baking dish and a pastry blender.

Crust Ingredients:

• 1 + 1/2 GF Flour 
• 1/4 C coconut flour 
• ¾ C ground pecans
• 1/3 C Organic Cane sugar
• ¾ cup chilled butter (1 ½ stick) or Earth Balance buttery sticks

*Using a pastry blender, mix thoroughly. Press into 9×13 Pyrex. Bake @ 350 for 15 minutes.

Filling Ingredients:

• 1 can sweetened condensed milk (see note for alternative)
• 1 can pumpkin puree
• 2 eggs
• 2 TBL. Pumpkin Pie Spice (Spice Hunter’s is a nice blend)
• 2 tsp vanilla extract

*Blend all filling ingredients and pour into a pre-cooked crust.

Topping Ingredients:

• 6 Tbl. butter
• 1/3 C brown sugar
• ½-3/4  C GF flour
• ½-3/4 C ground pecans
• 1 tsp cinnamon

*Mix topping ingredients using a pastry blender.  Crumble over filling.

Method:

1. Blend crust using a pastry blender or food processor pulsing on and off. (If you continually process it will become very mushy)
2. Press crust into a 9×13 glass baking dish.
3. Bake CRUST in preheated 350 degrees for 15 min or until light brown and then remove from the oven.
4. While the crust is baking, blend liquid ingredients. When the crust is done, pour the filling mixture over the baked crust.
5. Blend topping with a pastry blender, or fingers, or fork, and sprinkle on top of the pumpkin mixture.
6. Bake for an additional 45 min (or less depending on how hot your oven is) OR until a knife inserted into the center comes out clean…