A Chef's Egg-free & Gluten-free Creamy Pumpkin Squares Recipe Desserts Gluten-free
Kick those eggs to the curb! Before we get into my delicious egg-free recipe for pumpkin dessert, let's talk egg substitutes. I am not a fan of "artificial" substitutes for eggs that use cheap oils. I’m always concerned about food that has words that don’t describe any food found in nature, foods that contain GMO, soy and anything that is highly processed. That being said, there are some good alternatives to eggs like using organic tofu or garbanzo beans for scrambled eggs where it’s just one ingredient, nothing else added and minimally processed. These are both cost effective and healthy for you.
Right now I’m doing a lot with aquafaba, the liquid from cooked beans. It makes an ideal foam when whipped that can go in a Pisco sour or fold into a meringue and can be a great substitute for eggs in baked goods in particular. I also like organic tofu and garbanzo beans as an alternative. I have a fantastic pumpkin pie I’ve been making for over 25 years that uses soft organic tofu instead of eggs and no one ever knows.
As a rule of thumb, I use 3 tablespoons of aquafaba per egg. If you are making a meringue or something that needs body, I do recommend adding cream of tartar to the aquafaba so your baked goods don’t collapse, approximately 1/8 teaspoon per 3 tablespoons of aquafaba, give or take.
Try my recipe for egg-free pumpkin squares this year for Thanksgiving or add them to your fall baking rotation.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour and 8 minutes
Total Time: 1 hour and 18 minutes
Servings: 8
Ingredients
Crust
- 1/3 cup gluten-free rolled oats
- 8 low-fat gluten-free graham crackers
- 2 tablespoons aquafaba (liquid from garbanzo beans)
Filling
- 18 ounces lite extra-firm organic tofu
- 2 cups canned or aseptic-packed pumpkin puree
- 1 cup nonfat vanilla coconut yogurt
- 2/3 cup monkfruit sweetener (or alternative natural sweetener)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Helpful Products
Recipe Notes
- For serving, we love TruWhip or Coconut Whip.
- Store the pumpkin squares in an airtight container in the refrigerator.
Here's how to make it:
- To make crust, in a food processor, combine graham crackers and oats and process to a fine crumb. Add aquafaba until well incorporated. In a nonstick 8x8-inch baking pan, press crumb into bottom and bake in a preheated 350-degree F oven for about 8 minutes or until firm to the touch. Remove from oven.
- To make filling, drain tofu and place in a food processor. Process until smooth. Add remaining filling ingredients. Process until well blended. Pour onto crust and bake for about 1 hour or until a toothpick comes out clean. Remove from oven and chill until firm.
- Cut into 2 1/2-inch squares and top with whipped topping and a dusting of cinnamon.
Nutrition Facts Per Serving
Calories: 139
Total Fat: 4.3g
Saturated Fat: 0.8g
Cholesterol: 1mg
Sodium: 100mg
Total Carbohydrate: 18g
Dietary Fiber: 2.2g
Total Sugars: 7.7g
Protein: 8.3g
Vitamin D: 0mcg
Calcium: 164mg
Iron: 2mg
Potassium: 134mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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