Maple Pecan Sweet Potato Pumpkin Squares With Caramel Chocolate Crust | RECIPE

Updated: Oct 28, 2019

If you haven't already planned what you're making for dessert on Thanksgiving, these decadent squares are for you.

For health reasons, my dad is eating oil-free, gluten-free, and refined-sugar free this Thanksgiving. I don't want him missing out on the yummy seasonal desserts so I decided to make this for him this year, and share it with you!

This recipe is perfect if you're looking for a healthier, guilt-free, less processed sweet treat that tastes just as good as the pumpkin pie from the bakery (if not better)!

INGREDIENTS (1 serving)

Chocolate Caramel Crust:

  • 1 1/2 cup almond meal (more grainy than almond flour)

  • 1 1/4 cup dates (tightly packed)

  • 1 cup pecan halves

  • 2 tablespoons plant milk

  • 1 tablespoon cocoa powder

  • 1 teaspoon vanilla extract

  • pinch of sea salt

Sweet Potato Pumpkin Filling:

  • 2 (15 oz or 425 g) cans sweet potato

  • 1 (15 oz 425 g) can pumpkin (not pumpkin pie filling)

  • 1/4 cup maple syrup

  • 3 tablespoons ground flaxseeds

  • 2 tablespoons almond butter

  • 1 tablespoon pumpkin pie spice

  • 1 tablespoon cornstarch (sift it in with a strainer or sifter)

  • 1/2 teaspoon vanilla extract

  • pinch of sea salt

Skillet-Roasted Maple Pecan Apple Topping:

  • 1/2 cup crushed pecan halves

  • 1 large apple (I recommend pink lady)

  • 1 1/2 tbs maple syrup

  • 1/4 teaspoon ground ginger

  • pinch of sea salt


1. Preheat oven to 350 degrees fahrenheit or 175 degrees celsius.

2. In a food processor, add all Chocolate Caramel Crust ingredients. Blend until all ingredients are finely chopped and well-combined. It should form a sticky yet thick consistency, as smooth as possible.

3. Line an 8 x 11' oven dish with parchment paper (cut excess off the sides).

4. Spread the crust mixture evenly throughout the dish using a rubber spatula and slightly wet hands (it's sticky!)

5. Once the oven is preheated, pop the crust mixture into the oven for 10 minutes.

6. As the crust bakes for a little bit, place all of the Sweet Potato Pumpkin Filling ingredients except 1 tablespoon of almond butter into a mixing bowl (sift the cornstarch with a sifter/fine mesh strainer and add it little by little). Stir until well-combined.

7. Take the crust out of the oven and let cool for 5-10 minutes (leave oven on). Scoop in the filling mixture and distribute evenly amongst the oven dish. Add the tablespoon of almond butter and using a toothpick to lace it through the filling.

8. Bake for 1 hour.

9. Add all of the Skillet-Roasted Maple Pecan Apple Topping ingredients to a small bowl except 1/2 tbs of maple syrup and mix. Distribute the topping mixture on a cast iron pan and place in the oven for the remaining 20 minutes. When removed from oven, mix the remaining 1/2 tablespoon of maple syrup into the topping.

10. Let the sweet potato pumpkin squares cool for two hours before cutting. Place the topping on top and enjoy!

Happy Thanksgiving!