Pumpkin Pie Squares

 On the fifth day of pumpkin season we have made Pumpkin Pie Squares (in my high pitch alto singing voice, I just may be a soprano y’alll!!!) I really wanted to call these blondies, because they are just so good! But I settle for squares because they have a creamy middle, and the crust is just not crunchy or chewy as I would of  like it to be.

 Can you believe were almost in November, gosh were did time go! I have no clue,  but I am not ready for Christmas or 2015! I guess I just want things to stay how they are now. I don’t do well with change, but let’s just hope were all healthy and make it to 2015. Pumpkin Pie Squares remind me of a simple way to make pumpkin pie. Just throw the batter in a baking dish and let it cook, no making dough and no crust. It’s easy and quite addictive. These squares are loaded with coconut oil which is a healthy fat, but if you’re watching your fat intake try to have just one. 

Pumpkin Pie Squares Recipe:
1 ¼ cup pumpkin puree
½ cup coconut oil
½ cup sugar
¼cup sugar sub (I used stevia)
1 tsp. vanilla extract
1 egg
1 egg white
¾ cup flour
1 tsp. pumpkin pie spice
1 ½ tsp. baking powder
¼ tsp. salt
Recipe Directions: Preheat oven to 375, grease an 8*8 baking dish and line the bottom with parchment paper and set aside. In a large bowl mix pumpkin puree, sugar, coconut oil, eggs, and vanilla extract. Once combined, to the bowl add flour, salt, baking powder and pumpkin pie spice. Fold in dry ingredients until combined. Place batter in baking dish and place in the oven for 30-40 minutes or until tooth pick inserted in the middle comes out clean. Let the squares cool completely (they need to set) before you cut them. Once done store an airtight container.