International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Holiday Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

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


  • 5 tablespoons vegetable oil
  • 1/3 cup maple syrup or honey
  • 1 cup whole wheat pastry flour
  • 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.