Recipe
Dessert
Gluten-Free Pumpkin Squares
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Crust | ||
| ¾ c. white rice flour | ||
| ½ c. plus 2 tbsp sugar | ||
| ¼ c. 2 tbsp tapioca flour | ||
| 3 tbsp. dry milk powder | ||
| 3 tbsp. vanilla pudding mix | ||
| 1 ½ tsp. baking powder | ||
| ½ tsp. salt | ||
| ½ tsp. baking soda | ||
| ½ tsp. xanthan gum | ||
| ¼ c. butter, melted | ||
| 1 egg white | ||
| Filling | ||
| 1 (15 oz) can pumpkin | ||
| ¼ c. brown sugar | ||
| 1 tsp. ground cinnamon | ||
| ½ tsp. ground ginger | ||
| ½ tsp. ground nutmeg | ||
| ground cloves | ||
| 1 egg | ||
| ⅓ c. milk | ||
| Topping | ||
| 2 tbsp. brown sugar | ||
| ½ tsp. ground cinnamon | ||
| 2 tbsp. butter | ||
| ¼ c. chopped walnuts |
Directions
- Preheat oven to 350 degrees.
- To make crust, combine white rice flour, sugar, tapioca flour, dry milk powder, pudding mix, baking powder, salt, baking soda and xanthan gum. Reserve 1/2 cup and set aside to be used for crumb topping. Combine the remaining dry ingredients with melted butter and egg white. Press into the bottom of a greased 8-inch-square or 9-inch-round cake pan.
- To make filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, egg and milk. Spread on top of crust.
- Mix together 1/2 cup crust, brown sugar and 1/2 teaspoon cinnamon. Cut in butter with a pastry blender or pulse a few times in a food processor to make a crumbly mixture. Sprinkle over the pumpkin layer. Sprinkle with walnuts.
- Bake 30 to 35 minutes, until top is browned. Cool completely and refrigerate before serving.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 25mg
- Sodium: 210mg
- Total Carbohydrates: 30g
- Protein: 2g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 6%