Pumpkin Custard Squares (Grain Free, Dairy Free)

I have 3 kids who seem to be living on air. They won’t eat. I am so frustrated that I have resorted to disguising healthy food as dessert. I made these squares today and 2 of the 3 kids liked them. They are gluten and dairy free with no refined sugar. I am going to pretend they are good for us.
 
Pumpkin Custard Squares
 
Crust:
 
2 cups raw almonds
1/2 cup coconut oil
 1/4 cup honey
 1/4 tsp cinnamon
 
Custard:
1 29 oz can pumpkin
1 tsp salt
3 tsp cinnamon
2 tsp ground ginger
1/2 tsp cloves
1/2 tsp cardamom
5 eggs
1 cup honey
1 14 oz can coconut milk
 
Preheat oven to 350 degrees.  Put almonds into food processor.  Process until you have a fine meal.  Add cinnamon, salt and honey.  Slowly add the coconut oil while the motor is running and stop when you have a mix that sticks together when you pinch it or when it starts coming together into a ball.  It may well take less than 1/2 cup.  Lightly press into 9 x 13 inch baking dish. For the filling mix all ingredients well and pour into unbaked crust. Bake at 350 for 1 hr 10 minutes or until custard is set and toothpick comes out nearly clean. Let cool and refrigerate. And no, the topping on top of the square in the picture is not dairy free.
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5 thoughts on “Pumpkin Custard Squares (Grain Free, Dairy Free)

  1. Since I made then that day, I was able to get Rori to take one bite. The other 2 like it but Rori seems to be able to sense when there might be something healthy in there and she won't touch it. Stuff like candy, yup she loves it and would eat only that if given a chance.

    • Thanks. I bought a big pumpkin, like the one you brought over, from Trader Joes. I roasted it and then pureed it. I ended up with FIFTEEN cups of pumpkin that I froze. I think we will be eating a lot of these! I also whipped this up really fast and made it without a crust. I liked it that way too.

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