Easy pumpkin pie squares with candied ginger [Vegan, Gluten-Free]

These delicious dessert squares skip the crust and the refined sugar. They're quick and easy to make for lightly sweet snacks during fall and winter.

This recipe uses medjool dates as the sweetener, oat flour instead of wheat, and skips the dairy altogether for a healthier option than traditional pumpkin pies. Each delicious little square is topped off with a few crystals of candied ginger and, if you'd like to add a bit of extra sweetness, a dollop of vegan caramel frosting.

Because this recipe calls for using oats, it is also gluten-free. But you'll need to make sure you're using gluten-free oats. Oats are often processed in the same facilities as wheat, so not all oats are gluten-free. The package will tell you if they're gluten-free. Bob's Red Mill is one popular brand that offers gluten-free oats and oat flours. You can make your own oat flour by simply pouring rolled oats into a blender or food processor and whirring until they're a fine powder.

This recipe is inspired by Forks Over Knives.

© Jaymi Heimbuch

Ingredients:
1 cup medjool dates, pitted and diced (about 10 dates)
3⁄4 cup water
1 1/4 cups oat flour
1 tablespoon pumpkin pie spice (here's a great recipe for making your own)
1 15-oz can cooked pumpkin (or 1 1/2 cups homemade pumpkin puree)
1 teaspoon vanilla extract
1/2 cup unsweetened original almond milk or rice milk
2-3 tablespoons candied ginger crystals

1. Preheat the oven to 375 degrees F. Pit and dice the dates and place them in a bowl with 3/4 cup water. Let them soak for about 15 minutes.

2. In a blender or food processor, combine the soaked dates with the water, vanilla, and almond milk. Blend until smooth (about one minute).

3. In a large bowl, add the oat flour, pumpkin pie spice, and cooked pumpkin. Pour the wet ingredients over the dry ingredients and stir until just incorporated.

4. Line a 8x8-inch baking pan with parchment paper and pour the batter into the baking pan. Bake for 25 minutes or until you see a light browning and a little cracking on the top. Let cool on a wire rack.

5. Slice the pumpkin pie into squares and top with candied ginger.

OPTIONAL: I added a little bit of vegan caramel frosting to the top of the squares I baked, just because I like a little extra decadence. This frosting recipe is the same one used here for these salted caramel cupcakes.

Enjoy!

© Jaymi Heimbuch

Tags: Cooking | Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian

Best of TreeHugger