Pumpkin-Coconut Squares

I used sweet potato instead of the pumpkin with the same pumpkin spice mix.  After I cooked the sweet potato and blend it with a small amount of water it looks the same as pumpkin.

Yummy! I just made these pumpkin bars and they are fabulous! I don’t eat sugar (in any form – no rice syrup, honey, agave, etc) so I used canned organic pumpkin rather than the pie mix. I then added 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/2 cup xylitol granuals, and several drops of stevia (equivalent to 1/4 cup sweetness of sugar.)  I better put the pan in the fridge before I go hog wild.

Do you add the coconut oil to the mix or just use it to grease th pan?

I would love to try this.  Can I use an egg substitute with this recipee?  I have an egg allergy.

Can I just use the can pumpkin versus the pie mix one then add the spices?  Do I need to add some type of sugar and if so, can I use agave?  Thanks

The pumpkin pie mix already has evaporated cane juice as its second ingredient, and the coconut cream concentrate also has its own sugar. But if you prefer it a little bit sweeter, you can add 1/4 cup of organic whole sugar.

When making these bars, make sure the butter is soft, or else it won’t blend in easily.  I’ve made these bars many times now (helped develop the recipe). Also, make sure the coconut flour isn’t lumpy or else your batter will be lumpy. If you want a creamier, richer version of this recipe, just add in an 8 oz box of softened cream cheese and whip it with the butter before adding the rest of the ingredients. Even though 3 eggs may sound like a lot, don’t try making the recipe without the amount required. If you do, the bars will turn out dry and nasty. If you love pumpkin, and follow the directions, you will not be disappointed with these bars!