I just love pumpkin square. To me it’s a pumpkin pie without the thick crust. You can add 1/4 cup mini chocolate chips or raisins if you prefer.
Do not use pumpkin pie filling in this recipe!
Preheat oven to 350-degrees F
Melt about 1 1/2 tablespoons of coconut oil and brush the bottom of an 8 x 8 inch pan.
In a food process add all of the pie crust ingredients and pulse about 6 times. Remove from processor and add to the bottom of your prepared baking pan. Press well.
Bake for 15-18 minutes or until it begins to brown. Let cool by adding to the refrigerator or freezer for 10 minutes to firm up.
Add the Medjool dates to the food processor and pulse until smooth. Remove and add to a bowl.
In a medium saucepan over a moderate heat and add in pumpkin, dates then start whisking and continue adding in the remainder of ingredients.
Pour pumpkin mixture over the cooled crust.
Refrigerate for 1 1/2 to 2 hours then slice and serve!