Gluten Free Pumpkin Squares are an amazing sweet treat! This seasonal baked good is perfect for holiday parties, Thanksgiving, Halloween -- you name it. There are dairy-free alternatives in this recipe as well for dietary restrictions.

Gluten Free Pumpkin Squares

PRE-HEAT OVN: 350 degrees

INGREDIENTS - CRUST
1 ¾ C GF flour (Pamela’s Artisan or baking flour blend)
1/4 C coconut flour ( if not using coconut add an additional 1/4 of GF flour
¾ C ground pecans
1/3 C Organic Cane sugar
¾ cup chilled butter (1 ½ sticks) or Earth Balance buttery sticks

FILLING INGREDIENTS
1 can sweetened condensed milk (see note for alternative)
1 can pumpkin puree
2 eggs
2 TB Pumpkin Pie Spice (Spice Hunter’s is a nice blend)
2 tsp vanilla extract
NOTES: May use 2 coconut creams by So Delicious OR 1 can whole fat coconut milk + 1/4 Cup cane sugar, honey or agave to sweeten it up.

TOPPING INGREDIENTS
6 TB. butter
1/3 C brown sugar
½-3/4 C GF flour
½-3/4 C ground pecans
1 tsp cinnamon

DIRECTIONS
Blend crust using a pastry blender or food processor pulsing on and off until the mixture resembles sand.

Press crust into 9 by 13 glass baking dish.

Bake crust in preheated 350 degree for 15 min or until light brown.

While crust is baking, blend liquid ingredients. When crust is done, pour filling mixture over baked crust.

Blend topping with a pastry blender, or fingers, or fork, and sprinkle on top of pumpkin mixture.

Bake for an additional 45 minutes or until knife inserted into center comes out clean.

Serve with fresh whip cream! So yum!!!