1/4 cup
1/4 cup
vegetable oil spread
1/4 cup
brown sugar
1/2 cup
pecan nuts, finely chopped
3/4 cup
almond milk
1 cup
2 cups
15 oz can
pumpkin puree
1/4 tsp
1/4 tsp
1/4 tsp
1 tsp
pumpkin pie spice
1 tsp
vanilla extract
1 tbsp
coconut oil, melted
Pinch of

Makes 16 squares 

Preheat the oven to 350˚F/180˚C.

Add the oats, dates, coconut oil, nutmeg and salt to a food processor and blend until the mixture is crumbly. Add in the water and continue to blend until the mixture begins to come together. Add in the chopped pecan nuts and blend a few more times until they are fully combined.

Spray a 10 x 10 baking sheet and line it with baking paper. Cover with the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom of the baking sheet.

In a medium bowl add the pumpkin puree, vegetable oil spread and brown sugar. Beat the ingredients together until light and fluffy. Mix in the eggs, almond milk, vanilla and spices.

Pour the mixture on top of the crust on the baking sheet and bake in the oven for 70-80 minutes - test with a toothpick (it should come out clean if it's ready).

Allow the pie to cool for 2 hours before removing from pan and cut into 16 squares. 

Note: Swapping candy for naturally sweet treats can help reduce your added sugar intake​​​​​. But be careful - sugar is still sugar.


This recipe is sourced from It's Cheat Day Everyday. You can visit them here.