Pumpkin Pecan Squares


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Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 16
Calories: 103 per serving
Percent from Fat: 31%
Cusine: American
Course: Dessert
Diet: Vegetarian
Food as MedicineSM Ingredient: Pumpkin

Food as MedicineSM Tip

Pumpkin is an excellent source of fiber; one-half cup serving contains 5 grams of fiber. Fiber helps reduce bad cholesterol levels, protect the body against heart disease and diabetes.

Culinary Taste Tip

Toasting pecans elevates their wonderful flavor. Just use a little cooking spray on a cookie sheet and place in 350-degree oven for 10 - 15 minutes. You'll notice a wonderful difference in flavor.

Culinary Technique Tip

If you want to use fresh pie pumpkin, here's how to prepare it: Cut in half lengthwise. Scoop out seeds. Place cut side down on shallow pan and bake at 325 degrees until tender, 1 to 3 hours. Scrape out the flesh and put it through a blender until smooth and creamy.


2 cups whole wheat pastry flour
pinch of stevia powder
1 teaspoon each: baking soda and baking powder
½ teaspoon each: salt, cinnamon, ground ginger
¼ teaspoon ground allspice
2 large egg whites
1 (15 ounce) can pumpkin
¾ cup canned lite coconut milk (well shaken before measuring)
½ cup chopped pecans, toasted


Heat oven to 350°F. In a large bowl, combine flour, stevia, baking soda, baking powder, salt, cinnamon, ginger and allspice; mix well. Combine egg whites, pumpkin and coconut milk in a medium bowl; mix well. Add to dry ingredients; mix gently. Stir in pecans. Spoon batter into a greased or sprayed 13 x 9-inch baking pan. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire cooling rack. Cut into squares. Serve warm or at room temperature.


2 teaspoons pumpkin pie spice may replace the cinnamon, ginger and allspice.

Nutritional Analysis

Total fat (g): 3.55. Fat calories (kc): 31.96. Cholesterol (mg): 0. Trans fatty acids (g): 0. Saturated fat (g): 1. Polyunsaturated fat (g): 0.75. Monounsaturated fat (g): 1.4. Fiber (g): 3.16. Carbohydrates (g): 15.07. Sugars (g): 1.07. Protein (g): 2.94. Sodium (mg): 209.2. Calcium (mg) 27.11.

Comments on Pumpkin Pecan Squares

From: lvveggies

Dear Dr. La Puma,
I can't wait to try this! Thank you so much.
C. M.

From: cschnell

I saw this recipe made on television, it looked so yummy! I made it yesterday for a dinner at my neighbors.... it wasn't good. Can you confirm the amount of stevia in the recipe? It was so overwhelming strong it was in-eatable. Please help!

From: dd8004

Wondering if it's supposed to be 3 teaspoons instead of tablespoons of stevia as 1 teaspoon equals 1 cup of sugar?

From: ranchlily

You need to remind us of this in the fall when pumpkins are in season.

From: lprice527

from laura
i can wait to make this recipe but is not bunpkin season i chek all the supermakets and they dont have punpkins on can thankyou i copy the recipe and i will make it

From: waiterock

Pumpkin is an excellent source of fiber. It is easy to find canned, not the same as pumpkin pie filling, and I always keep it on hand at my kennel to feed dogs who have developed some constipation or diarrhea.

I made it this morning without stevia and took it to work, everyone loved it.We're all trying to change our eating habits and that includes losing the taste for sugar. Next time I'm going to bake some in those tiny loaf pans and see how well it freezes.

From: robishaw

I was so looking forward to making this recipe. Unfortunately it was so bland, not sweet at all nor did the spices come through. I am going to make it again and make some adjustments - it has potential.

From: patty50

I couldn"t find whole wheat pasrty flour at the store but i do have wheat flour.Can i add some ingredents to it to make it pastry flour?

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