Besides Christmas, my favorite time of the year also includes Thanksgiving and fall time. It is also the best time to buy squash to make your favorite fall inspired meals like Butternut Squash Soup, Sugar-Free Pumpkin Pie, and Giant Pumpkin Chocolate chip cookies.

I wanted to make something similar to a pumpkin pie but in small bite sized pieces for calorie control. This pumpkin squares are full of fall flavor and have a smooth texture just like a pumpkin pie. With this recipe you can use egg whites if you don’t want to use whole eggs but I never tried to use chia eggs or flax eggs. I ran out of parchment paper the first time I made these and decided to spray the pan with organic coconut oil but some of the pumpkin squares still got a little stuck. I highly recommend using parchment paper. I used this baking pan with square molds all ready in place. which made it easier to make my mini squares but you can also just use a 8x8 baking pan and cut it into 8 squares.

For sweetners, I decided to use this pyure stevia blend because it is alot sweeter than erythritol and unlike erythritol, it doesn’t cause me any digestive discomfort.

Let me know what you guys think of this recipe in the comments below and don’t hesitate to name any tweaks or changes you made to the recipe. I’ll see you all in the next recipe. Time to go eat.

Mini Pumpkin Pie Squares