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Lightened-Up Pumpkin Custard Silk Squares

As the recipe titled states, this is literally the "Lightened-Up" version of the Pumpkin Custard Silk Squares. The original version is a celebratory heavy S, which can be indulged in on the holidays. When making this year-round, best to use this "lightened up" version that lightens up both the crust and the filling. Still great, but more fuel-conscious. So if you are a pumpkin freak like Serene and want to make this frequently, this is the version for you.  This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 412.

Cooking Method: ,
Courses: ,
Servings: 1
Description

As the recipe titled states, this is literally the "Lightened-Up" version of the Pumpkin Custard Silk Squares. The original version is a celebratory heavy S, which can be indulged in on the holidays. When making this year-round, best to use this "lightened up" version that lightens up both the crust and the filling. Still great, but more fuel-conscious. So if you are a pumpkin freak like Serene and want to make this frequently, this is the version for you.  This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 412.

1 Multiple Serve

Ingredients
    For the Light 'N" Luscious No-Bake Crust
  • 1/2 cup unsweetened shredded coconut flakes
  • 1/2 cup almond flour
  • 1/2 cup TH Baking Blend
  • 1/2 tsp extra virgin coconut oil
  • 1/4 cup TH Pristine Protein Powder
  • 2 pinches TH Mineral Salt
  • 1/2 tsp TH Super Sweet Blend
  • 1/4 cup water
  • 1/8 tsp almond butter
    • For the Filling
  • 2 1/2 Tbs TH Just Gelatin
  • 2 Tbs water (cool; to bloom gelatin)
  • 2 Tbs water (just off the boil; for the gelatin)
  • 1/4 cup TH Gentle Sweet (plus 2 tsp, you will probably need more if you have a sweet tooth, so you can throw in a couple doonks of stevia too)
  • 1/4 tsp TH Glucomannan ("gluccie")
  • 1/4 tsp sunflower lecithin
  • 2 tsp TH Integral Collagen
  • 2 Tbs TH Pristine Protein Powder
  • 1/4 tsp nutmeg (grated, plus 2 doonks)
  • 1/2 tsp ginger (ground; plus 1/8 tsp)
  • 1 1/4 tsp cinnamon (ground)
  • 6 pinch TH Mineral Salt
  • 1 1/2 tsp TH Natural Burst Vanilla Extract
  • 1/4 cup extra virgin coconut oil
  • 15 oz pumpkin puree (1- 15 ounce can)
  • 1 cup water
Instructions
  1. 1
    Make the crust. Process the coconut, almond flour, and Baking Blend in a food processor for a couple minutes so they start releasing their own oils. Add the coconut oil and process again for a minute or so. Add the whey protein, salt, sweetener, water, and almond extract, and process one last time. Press with water-dampened fingers into an 8-inch glass baking dish or a regular pie plate. Refrigerate. You are done with the crust!
  2. 2
    Make the filling. Place the gelatin in the bottom of a 1-cup measuring cup. Add the cool water, stir well, then add the boiled water to melt it properly and stir again until dissolved. Add enough water to the cup to come up to 2/3 cup, then pour into a blender. Continue to make in the exact same way as for Pumpkin Custard Silk Squares or Pie (page 410) by blending all the other ingredients, but be sure to add the extra cup of water to the filling.
Note

Complimentary Recipe: Pumpkin Custard Silk Squares or Pie

Read it online: https://trimhealthymama.com/recipe/lightened-up-pumpkin-custard-silk-squares/