Pumpkin Pie Squares

Just because Halloween has come and gone doesn’t mean pumpkin season is over! This recipe utilizes canned pumpkin puree and is great addition to a balanced breakfast or for an after-school snack. Take a step back from the leftover candy and try this recipe for a healthy fall treat!

Pumpkin Pie Squares

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/3 c sugar
  • 1/2 c butter, softened
  • 1/2 avocado, mashed
  • 2 eggs
  • 1 15-oz can pumpkin puree
  • 1-2 tbsp pumpkin seeds

Preheat the oven to 325 degrees F. Grease 2 loaf pans with cooking spray (you could also use one 8×8 square pan). Combine the flour, salt, ground gloves, cinnamon, and nutmeg in a bowl; set aside. In a separate bowl, beat the butter, avocado, and sugar using a hand mixer (or your own elbow grease!). Add the eggs and pumpkin puree, mix well. Slowly add the dry ingredients to the pumpkin batter in small batches until all of the ingredients are combined. Pour the batter into the greased pan(s) and sprinkle with pumpkin seeds. Bake for 65-70 minutes or until a tooth pick inserted into the center comes out clean. Cut into squares.

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Pumpkin Pie Squares: Tara Tested, Family and Friends Approved! The recipe that inspired this treat was actually for pumpkin bread. With some tweaks (whether they were on purpose or not will remain a mystery) the end product is closer to the texture of a brownie. The use of whole wheat flour and the addition of avocado as a fat source attributed to the dense texture. Personally, I like the “fudgey-ness” of these squares because it makes them more satisfying than a lighter, less filling product. By replacing some of the butter with mashed avocado you add healthy monounsaturated fats, without adding any cholesterol or sodium. Try using mashed avocado in your next bread or muffin recipe – just make sure it’s nice and ripe –  I bet no one will notice the difference!

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