crustless [paleo] pumpkin pie squares

These are a treat! I happened to have leftover canned pumpkin and canned coconut milk in the fridge that I needed to use before it went bad. I looked up some recipes for inspiration and found this great one from The Primalist. I decided to roughly follow it with my own tweaks. I’m really not a fan of measuring and I’ve found as long as you use around the amounts listed in recipes, it always turns out just fine 😉 So, I used what I had left and went with the flow and it turned out great! You can use my “measurements” or experiment yourself. Using a whole can of each would mean adding an extra egg and extra everything else. You could make this in a glass pie pan like a regular pie but I went with a 9×9 baking dish to make little squares instead.


crustless [paleo] pumpkin pie squares

  • 2 eggs
  • 2/3 can pumpkin purée
  • 2/3 can coconut milk
  • 2 tbsp coconut sugar
  • 1-2 tbsp maple syrup
  • 10 drops liquid vanilla stevia
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp all spice
  • 1/4 tsp sea salt
  • coconut oil to grease dish

Preheat oven to 350 degrees. Grease 9×9 square glass baking dish with coconut oil. (TIP: use your clean hand to grease it, then rub the leftovers onto whatever part of your body needs moisturizing!) Lightly beat eggs with whisk in mixing bowl, then add each ingredient, whisking as you go along until everything is well combined. Pour into greased dish. Bake at 350 for 50 minutes, then turn off the heat and let sit in oven for 10 more minutes. Check that toothpick comes out clean. If it doesn’t, your oven may just need more time. Let cool, slice, and serve room temp or cold out of the fridge 🙂 Store in fridge. Enjoy!!