Pumpkin Pie Squares
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This recipe was featured at our Cook For Joy Fall Feast with Simply Organic. For all the recipes from that night and others from our community that bring them joy, click here!
- Recipe Card
*Note: Crust makes enough for makes enough for 2 9-inch tarts pans. Also, makes enough filling for 1 tart.
Recipe Card
Dairy-Free Pumpkin Pie Crust
ingredients
- 1 1/2 cups vegan butter, room temperature
- 1/3 cup coconut sugar
- 1 egg
- 1/2 teaspoon Simply Organic Vanilla Extract
- 2 cups all purpose flour ( or gluten free all purpose flour, if needed)
Method
Step 1
Cream butter and sugar in a bowl with a hand mixer or food processor until light and fluffy, about 3 minutes. Add egg and vanilla to butter sugar mixture, mix until well combined. Add flour slowly and mix just until combined. Use hands to form dough into 2 balls, cover both with plastic wrap and place in fridge for 2 hours.
Dairy-Free Pumpkin Pie Filling
ingredients
- 3 eggs
- 3/4 cups coconut sugar
- 1 15-ounce can pumpkin puree
- 1 teaspoon Simply Organic Pumpkin Spice
- 1/4 teaspoon salt
- 1 cup dairy-free milk
Step 1
In a large bowl, combine eggs, coconut sugar, pumpkin spice and pumpkin puree. Mix until well combined, using a whisk. Add milk. Mix to combine. Set aside.
Step 2
Preheat the oven to 350˚F. Remove 1 dough ball from fridge and flour your work surface. Roll the dough out into a large circle. Place dough over a greased tart pan and use fingers to pinch it in around the edges and bottom of the pan. Place tart shell on a baking sheet and pour pumpkin filling into tart shell almost to the top. Bake for about 45 minutes. The pie is ready when the middle is set and not jiggly.