It’s October, and that means Halloween and pumpkin themed things. Even is pumpkin season is coming to an end over in this part of the world, social media has me craving pumpkin treats and I’m caving to those cravings with this pumpkin slice. It’s a healthier take on a pumpkin pie because it’s missing all the condensed milk. It’s also lighter and super easy to make.

The idea came from this Macedonian pumpkin slice thing I saw somewhere and now can’t find, but that didn’t have a base, or chocolate on top and I felt like these were key components that I wanted in this treat. My favourite trick or treat treats at Halloween were always the chocolate ones so there’s no way I was leaving that out. Speaking of American things and trick or treats can I ak what on earth is with candy corn? Why is it a thing? It tastes awful and I just don’t understand the point of something that bad for you that isn’t even enjoyable. Come at me with an explanation please.

But back to delicious pumpkin slice. it’s gluten and refined sugar free, sweetened with coconut sugar instead to help make it a lower GI snack than your typical treat. it isn’t cloyingly sweet by any means so Feel free to add an extra Tbs of sugar if you like things a little sweeter.

The cinnamon and coconut flavours in the base help make things seem a little sweeter without actually adding cups of sugar, which is always a win. The texture of the slice is also so good, kind of baked cheesecake like. You can freeze it too and it has an icecream bar texture instead!

Ingredients

Filling

1/2 butternut pumpkin

3 Tbs coconut milk

1 egg

5 Tbs coconut sugar

2 tsp vanilla extract

1 tsp cinnamon

pinch nutmeg

2 Tbs olive oil

3 Tbs flaxseed meal

Base

1/4 cup oats

1/2 cup almonds

1/4 cup shredded coconut

1/4 cup flaxseed meal

1 tsp cinnamon

1/2 tsp ground ginger

pinch nutmeg

2 Tbs maple syrup

1 tsp vanilla extract

3 Tbs coconut milk

Topping

150g 85% chocolate

Directions

Chop pumpkin into 6 pieces. Place in a pot and Cover with water, bring to the boil and then simmer for 30 minutes.

Allow to cool slightly then remove skin and place in a collander over the pot to drain for 30 minutes.

Meanwhile preheat oven to 170 degrees celsius.

Make base by combing all dry ingredients in a food processor and procss until it resembles fine breadcrumbs. Add liquids one at a time with motor running. It should be a sticky mix and clumping together.

Line a square pan with baking paper and press the base mix into this in an even layer. Use a small glass to roll over it and even it out if you need to.

Next, place all the filling ingredients including your pumpkin into the food processor. process until smooth and creamy. Pour over base and smooth out the top. Bake in your preheated oven for 50-60 minutes or until golden on top. Cool.

Melt chocolate over a double boiler and then then pour over pumpkin filling. Smooth top and place in the refridgerator to cool. Once firm cut into squares. Keep in the fridge for a few days or the freezer for a few weeks.

HH. x