Pumpkin pie filling atop a flaky biscuit crust is so homey and appealing. I prefer these creamy little squares to a traditional pumpkin pie. Bite-size, rich, and spicy, these are perfect with a hot cup of tea as a cozy treat. Easier to make than a pie, this is the perfect stepping-stone to pie making.
Ingredients
BISCUIT CRUST
1½ cups whole wheat pastry or sprouted whole wheat flour
¼ cup avocado or extra-virgin olive oil, plus more for the pan
2 tablespoons coconut sugar
1 teaspoon baking powder
Pinch sea salt
¼ to ½ cup unsweetened almond, soy, or other nondairy milk
PUMPKIN FILLING
2 cups unsweetened pureed sugar pumpkin or butternut squash
1 cup unsweetened almond, soy, or other nondairy milk
¼ cup Suzanne’s Specialties brown rice syrup
2 tablespoons agar flakes
1 teaspoon pure vanilla extract
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch sea salt
2 tablespoons kuzu root or arrowroot powder, dissolved in ¼ cup cold water
PECAN TOPPING
¼ cup Suzanne’s Specialties brown rice syrup
1 cup coarsely minced pecan pieces
Instructions
To make the crust: Preheat the oven to 350°F. Lightly oil a 9- or 10-inch square baking dish.
Combine the flour, oil, coconut sugar, baking powder, and salt in a food processor fitted with the metal blade. Pulse 40 to 50 times, or until the mixture is the texture of wet sand. Slowly add the milk through the feed tube, and pulse until the mixture gathers into a ball. Press the dough evenly into the prepared dish.
Bake for 12 minutes. Set aside, leaving the oven on.
To make the filling: Combine the squash or pumpkin, milk, brown rice syrup, agar flakes, vanilla, ginger, cinnamon, nutmeg, and salt in a saucepan. Cook over low heat, stirring frequently, until the agar dissolves, 15 to 20 minutes. Stir in the kuzu root mixture and cook, stirring, until the mixture thickens, about 3 minutes. Spoon the filling evenly over the partially baked crust.
To make the topping: Cook the brown rice syrup in a small pot over high heat until it foams. Stir in the pecan pieces, then spoon the pecan mixture over the filling.
Bake for 30 minutes, or until the edges of the filling are set. The center will still be soft but will set as it cools. Cool completely before cutting into bars. These will keep, in a tightly sealed container, for 2 to 3 days.