Ingredients:

  • 1 cup (240g) pumpkin puree (unsweetened)
  • 2 cups (192g) almond flour
  • 2 large (100g) eggs
  • 1/3 cup (65g) pure maple syrup
  • 1 tsp (5g) baking powder
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) crushed walnuts
  • 1 pinch (1g) cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract until the mixture is smooth and uniform in color.
  3. Sift in the almond flour, pumpkin pie spice, baking powder, and salt. Fold the ingredients together with a spatula until just combined; do not over-mix.
  4. Pour the batter into the prepared pan and smooth the top. Sprinkle crushed walnuts and cinnamon evenly over the surface.
  5. Bake for 30–35 minutes, or until the edges are slightly firm and a toothpick inserted into the center comes out clean.
  6. Allow the squares to cool completely in the pan for at least 20 minutes to ensure the structure sets before cutting.