Pumpkin Pie Squares with Coconut Cream

Fall baking is in the air. So many delicious pumpkin recipes to fall in love with! My children and I were busy in the kitchen this weekend baking some of our favorite treats. Thanksgiving weekend is filled with food and great company. These pumpkin pie squares were a hit. I really was questioning myself. Hmmmm…pumpkin with coconut cream?! Well it was delicious and I don’t regret my decision. 🙂 The pumpkins were bought locally and were delicious.

Ingredients for the pumpkin pie filling

  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp salt
  • 2 tsp of cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp of lemon zest
  • 2 cups of pumpkin pulp purée from a sugar pumpkin or 1 15-ounce can of pumpkin
  • 1 1/2 cups of heavy cream

Ingredients for Graham cracker crust

  • 3 cups graham crackers
  • 3 tbsp butter

For coconut cream

  • 1/2 of a 400ml can coconut milk Chilled. 1/4 cup powdered sugar


Pre-heat oven to 400 F. Line a baking sheet with foil. Clean pumpkin and cut in half. Place on baking sheet and drizzle with olive oil. Place in oven and cook for 1 hour or until pumpkin becomes soft. Remove skin and puree until smooth. Place in bowl. Add spices, eggs, heavy cream and combined. Set aside. Combined graham crackers and butter in a bowl. Line a 8×8 baking pan with tin foil. Grease tin foil with butter. Place graham crackers in backing pan. Form to pan. Place in over at 350 F. For 20 min. Or until crust is lightly brown. Place pumpkin pie filling on top of graham cracker crust. Place back in oven and bake for 45 min. Until lightly firm. Cool for 60 min. Then place in fridge and chill for eight hours. In a bowl place coconut milk and blend. Add powdered sugar. Blend until nice and creamy. 🙂

Cut pumpkin dessert into squares and top with coconut cream and a dash of nutmeg. You can also use walnuts my favorite!!!! 🙂

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