Pecan Pumpkin Squares (gluten free) from fresh pumpkin
A post from guest blogger Karen:
What do I do with this cute pie pumpkin from Space Girl Organics? You can treat it like any other hard squash. Wash it with soap and water. Cut it in half and scoop out the strings and seeds. Cut into wedges and oven bake at 350 degrees until soft (about 45 minutes). Let it cool completely, and then you can peel the rind off the pulp with your hands. Mash it with a fork for the pecan pumpkin squares recipe, or use a stick blender or food processor for a smoother consistency. One small pie pumpkin yields about 2 ½ cups of puree.
Pecan Pumpkin Squares (Gluten-free)
½ cup pecans
2 cups mashed cooked pie pumpkin
1 cup brown sugar
4 Tbs flax meal
2 cups blanched almond flour
½ tsp. salt
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground allspice
Preheat oven to 350 degrees, and grease a 9 x13 cookie sheet with sides. Combine all dry ingredients except pecans in a large bowl and mix.
Place pecans and pumpkin in a blender and blend on medium speed until nuts are completely ground and incorporated. Depending on your blender, you may need to use a spoon to scrape down the sides (take your usual safety precautions). Then add eggs and run blender on high for 1 minute.
Add wet mixture from blender into the dry ingredients in the bowl and stir to combine. Pour onto prepared pan and smooth with the back of a spoon until even. Gluten-free baked goods tend not to rise as much so it’s important to make sure you don’t have any thin spots. Cook for 25-30 minutes until set. Cool in pan. Cut into squares.