GRANDMA'S PUMPKIN PIE DESSERT SQUARES (made healthier

• Vegetarian

• Refrigerated

  • 2/3 cups Dairy-free milk
  • 3 Egg

• Condiments

  • 3/4 cup Earth balance vegan butter

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 box Immaculate yellow cake scratch mix
  • 1 (15 ounce can Pumpkin pie mix, Organic
  • 1 cup Reserved cake mix
  • 1/4 cup Swerve all natural sweetener

• Bread & Baked Goods

  • 1 (15 ounce can Pumpkin pie, Organic

Found on kimscravings.com

Description

Ingredients

• For the crust:
• 1 box of Immaculate Yellow Cake Scratch Mix, 1 cup reserved
• 1 egg
• ½ cup Earth Balance Vegan Buttery Sticks, melted
• For the filling:
• 1 (15 ounce) can Organic Pumpkin Pie Mix (this is not the same as canned pumpkin puree)
• 1 (15 ounce) can Organic Pumpkin Pie
• 2 eggs
• ⅔ cups dairy-free milk (I used unsweetened vanilla almond milk.)
• For the topping:
• 1 cup reserved cake mix
• ¼ cup Swerve All Natural Sweetener
• 1 teaspoon ground cinnamon
• ¼ cup Earth Balance Vegan Buttery Sticks, melted

Directions

• Preheat oven to 350 degrees F. and spray a 13 x 9 inch baking dish with non-stick cooking spray.
• In a medium mixing bowl, combine the ingredients for the crust and press into the bottom of the pan.
• Use the same bowl to combine the ingredients for the filling and pour over the crust.
• Rinse the mixing bowl and combine the ingredients for the topping. Sprinkle topping over filling.
• Bake at 350 degrees F. for 45 to 50 minutes.
• Allow dessert squares to cool for about 20 minutes and then chill in the fridge (at least 3-4 hours) before serving.
• Bars will be tasty at room temperature, but are best served COLD with a whipped topping. You can use Cool Whip or Redi-Whip, but to keep bars more nutritious use whipped coconut cream, So Delicious Dairy Free Cocowhip or Truwhip.

Nutrition