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Vegan Holiday Recipes
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Pumpkin Squares
from Deanne - Alaska, USA

 


The American Vegetarian Cookbook

from the Fit for Life Kitchen
by Marilyn Diamond
[buy US]
[buy UK]

I like this recipe even better than pumpkin pie.
Recipe By : The American Vegetarian Cookbook
Serving Size: 9

COOKIE CRUST:

  • 5 tablespoons vegetable oil
  • 1/3 cup maple syrup or honey
  • 1 cup whole wheat pastry flour
FILLING:
  • 3 1/4 cups cooked pumpkin
  • 1 cup cashew milk
  • 1/4 cup arrowroot powder or corn starch
  • 1/4 cup cashew butter
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon mace
  • 1/4 teaspoon ground allspice
  • dash ginger (optional)
  • 1 1/2 tablespoons sorghum molasses
  • dash salt
1. To make cookie crust: In a food processor, combine oil, sweetener, and flour.
Process until blended by pulsing 20 to 30 seconds.
Press crumbs into a 9 X 9 X 2-inch pan.
Set aside.

2. Preheat oven to 425 degrees F.

3. Place the pumpkin and milk in a food processor.
Puree, then add remaining ingredients an process to a smooth, thick cream.

4. Pour filling into crust.
Bake for 15 minutes at 425 degrees F, then reduce oven temperature to 250 degrees F and continue baking for 1 1/4 hours.
Place on rack to cool and then chill before cutting.
When completely chilled, squares will be firm.

NOTES : I only put in a pinch of coriander and no mace, as I didn't have any.
I added about a teaspoon of pumpkin pie spice instead and a touch more cinnamon.

I never had any cashew butter, so I always put a bit of raw cashews in the blender with as little water as I could use to get them to blend into a paste.
I used that instead.

Actually--my daughter usually makes this recipe, instead of me.