Pies Recipes

Pumpkin Pie Squares

Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
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Pumpkin Pie Squares
by Cathy Fisher

Ingredients:
7 ounces pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
1 cup nondairy milk
1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
1 1⁄4 cups old-fashioned rolled oats
2 teaspoons pumpkin pie spice
1 can 100% pure pumpkin (15 ounces)
Vanilla Frosting (optional)

Instructions:
1. Place the dates, milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
2. Preheat the oven to 375°F. Line an 8×8-inch baking pan with parchment paper.
3. Grind the rolled oats into flour with a blender. Transfer to a medium bowl and whisk in the
pumpkin pie spice.
4. Pour the soaking ingredients (dates, milk, and vanilla) into the blender, and blend until smooth.
5. Pour this mixture into the bowl of dry ingredients, and add the pumpkin. Mix the batter with an
electric mixer until it is thick but smooth.
(If you don’t have an electric mixer, you can use a food
processor or a blender along with its tamper.)
6. Spoon the batter into the pan and spread evenly. Bake for 30 minutes. Let cool completely before
serving (or chill overnight for firmer snack bars).
Serve as is or with Vanilla Frosting.
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Original of the video here

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Video Transcription

hey guys welcome back to my channel
today we are doing a pumpkin recipe and
I know it’s the middle of August
but I’m a lover of fall it’s my favorite
season and I love pumpkin and you know
you could start a little bit early I’m
already back to school teaching so we’re
in the fall spirit a little bit early
here in my household this recipe is so
simple you guys are gonna love it it’s
quick it’s easy it has simple
ingredients it doesn’t take that long to
make and it’s delicious so we are gonna
make the pumpkin pie squares from the
straight-up foods cookbook the Kathy
Fisher I’ll have a link to this cookbook
down in the description box below but it
is so easy it’s on page 182 I’ll have
all of the measurements written down in
our description box I hope you guys make
this it’s really simple so the only
thing different I’m not doing to Cathy’s
recipe is I’m not doing we’re not
putting in vanilla I didn’t have any
vanilla bean or vanilla extract in my
pantry last time I made this I just left
it out and it totally worked so if you
want to leave out the extract or add it
in I’ll have the original way that she
has written in the cookbook in our
description box so you can make that
call the other thing is is I’m not gonna
put a frosting on this at the end you
can it’s the same frosting I made back a
couple videos for that almond chia seed
cake but it’s totally optional to you I
think it’s sweet enough without the
frosting you can add it if you like you
can add a different frosting whatever
you want but that’s why you won’t see it
today I just don’t think it really needs
it so we’re gonna get started it is so
easy it’s only a couple ingredients I’m
just going to go through them real quick
we one 15-ounce can of pure pumpkin make
sure it’s pure
pumpkin 1 and 1/4 cups of oat flour and
you can make oat flour by just taking
rolled oats pulsing them in the high
speed blender and it makes flour so
again that’s 1 and 1/4 cups of oat flour
I’ve already done that 2 teaspoons of
pumpkin pie spice mix a pumpkin pie
spice I love it it smells so good
11-12 medjool dates and 1 cup of
unsweetened nut milk and that’s it it’s
super easy I will say with the dates
that if you do not have a Vitamix you
might want to soak them for around 20 to
30 minutes to help your blender out to
make them soft you can drain the water
and then continue since I have a Vitamix
it is very lovely and I can just pulse
it up I don’t have to do any waiting
it’s super powerful so I’m going to
blend up again everything will be
written out in the description box below
then I’m going to blend up the milk and
the dates together and it will make kind
of like a sweetened milk liquid mix and
then we’re gonna just dump everything
else into my Vitamix I don’t want the
dirty anything to make our batter um you
can also make this with a hand mixer
anything to blend everything smooth once
we have everything corporate we’re just
gonna pour it until my pan again this is
a silicone pan that I found on Amazon
I’ll have it linked below in the
description box I like it because it
doesn’t stick it’s really easy to clean
I don’t have to use parchment paper but
you can always use parchment paper for
this recipe
either way it’s totally fine and while
you’re doing all of this you want to
pre-heat your oven to 375 degrees and
I’m really excited to make these for you
but it’s super easy simple clean
ingredients that you guys are going to
want to make
recipe all the time for a fall so first
of all I’m going to blend my nut milk
and my dates together and then I’ll show
you how we add everything else but it’s
a piece of cake once you have your dates
in nut milk already blended you can go
ahead and add your pumpkin and your
pumpkin pie spice I have like all ready
to go and I’m gonna add the flour and
last little by little but you’ve pretty
much just going to add in everything
that can be more of a liquid and we’ll
just add in that for at last but it’s
really simple and you really can’t mess
it up if you do it a different way as
long as everything’s well combined it’s
gonna turn out great I love this recipe
it’s just so simple there’s not a lot of
cleanup if you did it all on your
blender you just want to make sure all
that oat is really blended up a while
and it’s ready to go also this would
make a really great pumpkin pie putting
just throwing it out there the batter
tastes delicious so we’re just going
ahead and pour this into our pan evenly
spread it out and we’re gonna bake it
for a half an hour and I love all the
measurements and missed anything in the
description box below I’m gonna put it
in just like she has an in the cookbook
but this is just such a simple recipe
really easy if you’re going to someone’s
house you’re gonna bring something if
you’re just ready for some pumpkin if
you’re looking for something for maybe
Thanksgiving already or just the fall
different ideas this is always kind of a
crowd-pleaser and I love anything that
doesn’t make my kitchen that an entire
mess since I cook all the time
[Music]
I have everything ready to go in the
oven I’m gonna pull the camera down and
show you guys what it looks like four
goes on wait a half an hour and then
I’ll show you guys after we’re gonna let
it cool completely before we cut into
squares but it’s so yummy you guys are
gonna love this I’m gonna go do this
I’ll see you guys back as soon as it’s
done
[Applause]
[Music]
I let the pan cool but they cut up and
make the perfect little squares and you
can refrigerate them and then cut them
they’ll be a little bit even firmer but
it’s a perfect treat I love having
something sweet at the end the night I
think that’s what makes for me it makes
it sustainable that I give like a little
treat that’s hopefully plant-based that
punches that sweetness I look for so
these are great so yummy and you can cut
you know make a whole food plant-based
whipped cream topping you can use all
the fog lob you could use like I said
that last frosting recipe I did on the
Cape I’m Kiki you silken tofu to make a
frosting this is so yummy didn’t have it
planned like I enjoy it great snack for
traveling you can have breakfast you can
just serve it whatever you want but
these are such a treat we love them no
one so I hope you guys make this recipe
leave me a comment if you are ready for
some pumpkin recipes are you more of a
fall person or you still enjoying summer
I’m like a mix between I love the warm
weather and being able to be outside a
bunch but I definitely love all the
festivities in the fall so make sure
you’re subscribed liked the video leave
me a comment I would see you guys in the
next one I hope you guys make us such a
hit around our house I’ll see you guys
in the next one thanks so much for
watching bye
[Music]

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