Pumpkin Squares

I dare anyone to know that these are gluten free! Pumpkin Pie is difficult to make due to texture and spices. Add to this trying to make it gluten free and I have never found a recipe that compares to my old one. Well this one is BETTER than the one I used to make. No weird ingredients here. 
For the crust use a food processor to quickly make:
1/2 cup brown sugar, loosely packed 
1/4 cup salted butter 
1 egg 
2/3 to 1 cup oat flour (it will depend on the size of your egg as to how wet the dough is)
1/2 teaspoon baking powder 
1/2 teaspoon cinnamon
1/2 cup shredded dried coconut
Blend well, it should be more wet than a regular pie crust. Spread out in a pie plate or in a 8X8 greased pan. 

For the filling, in a medium sized bowl combine:
2 cups canned plain pumpkin (or 2 cups cooked pumpkin)
1 medium sweet potato, peeled, cooked and mashed
1/2 cup brown sugar
1/4 cup maple syrup
1 teaspoon pumpkin pie spice
2 eggs, beaten

Pour pumpkin pie mixture gently on top of the crust and smooth out.  Bake for 30-40 minutes at 350F or until the edges of the pumpkin turns a light brown. Allow to cool and serve. Refrigerate any leftovers. You can also cook this without the crust. Sprinkle the top with candied pecans if you wish!

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