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By: Brianna A.
| Description: | ||
| Time: | 1 hr 45 min (15 min to prepare, 1 hr 30 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | American | |
| Number of Servings: | 9 | |
| Ingredients: | ||
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1 teaspoon ground coriander 2 teaspoons ground cinnamon 1 teaspoon vanilla extract 0.5 cup maple syrup 0.5 cup Honey 0.25 cup cashew butter 0.25 cup arrowroot powder or corn starch 1 cup cashew milk 0.75 cups cooked pumpkin 1 cup whole wheat pastry flour 0.333333 cup maple syrup or honey 5 tablespoons Vegetable oil 1 teaspoon Mace 0.25 teaspoon ground allspice, dash ginger (optional) 0.5 tablespoons sorghum molasses, dash salt |
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| Directions: | ||
| 1. To make cookie crust: In a food processor, combine oil, sweetener, and flour. Process until blended by pulsing 20 to 30 seconds. Press crumbs into a 9 X 9 X 2-inch pan. Set aside. 2. Preheat oven to 425 degrees F. 3. Place the pumpkin and milk in a food processor. Puree, then add remaining ingredients an process to a smooth, thick cream. 4. Pour filling into crust. Bake for 15 minutes at 425 degrees F, then reduce oven temperature to 250 degrees F and continue baking for 1 1/4 hours. Place on rack to cool and then chill before cutting. When completely chilled, squares will be firm. |
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| Notes: | ||
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