pumpkin-coconut-cranberry squares
(4 ratings)
This is a very moist, sweet and tangy blondie type dessert. This is excelant with a scoop of vanilla bean ice cream or whipped cream. This recipe was given to me by a friend from England- we call her "lovey".
(4 ratings)
yield
9 x13-inch pan-full
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For pumpkin-coconut-cranberry squares
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15 ozcan pumpkin pie mix(the one with the spices and sugar already in it)
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1/2 ccoconut flour
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1 tspbaking powder
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3 lgeggs
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2 Tbspcoconut cream concentrate dissolved in 1/4 cup water
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2 Tbspsoftened butter
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8 ozsoftened cream cheese
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1/2 cwhole cranberry sauce
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2 Tbspcoconut oil
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1 tspcoconut extract
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1/2 cflaked coconut for garnish
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1/2 cchopped pecans
How To Make pumpkin-coconut-cranberry squares
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1Preheat oven to 350^. Spray a 8x12-inch baking dish with nonstick cooking spray. Set aside. For thinner bars use 9x13 pan bake 35 min-test if done. For thicker bars use 9x9- pan bake 40 min- test if done.
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2Mix coconut flour with baking powder. Set aside. Beat together the butter and cream cheese. Add coconut oil, eggs, and coconut cream mixed with the water.Add pumpkin mix blend together well and add to the flour mixture.
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3Add and fold in the cranberry sauce and coconut extract. Pour into prepared pan and top with coconut and chopped nuts. Bake for 40 minutes. Test to see if done with a toothpick in the middle. Cool on wire rack and cut into squares. Top with vanilla bean ice cream or whipped cream. -
4Note: Coconut Cream Concentrate is like a solid butter- you can eat it with a spoon. Coconut oil is available at Trader Joe's and whole foods.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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