• 150g pecans
  • 100g ground almonds
  • 50g pumpkin seeds
  • 3 tbsp coconut oil, softened
  • 1tbsp maple syrup
  • Generous pinch of sea salt

Pumpkin Filling:

  • 425g (one can) pumpkin puree
  • 50ml milk of your choice
  • 1 Bimuno sachet
  • 2 tbsp maple syrup
  • 2 large organic eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of ground cloves
  • Pinch of black pepper

Maple Cream Cheese:

  • 150g full fat cream cheese
  • 75g sour cream
  • 1 tsp maple syrup

Buy Bimuno


  • Preheat oven to 180C/350F and line 8-inch square baking pan with parchment paper and a little overhang.
  • Add the ground almonds, pecans and pumpkin seeds to a food processor to get coarse crumbs. Add the coconut oil, 1 tablespoon maple syrup and salt. Pulse to combine. Press into the prepared baking pan using the back of a spoon.
  • In a large bowl add the pumpkin puree, milk, maple, vanilla, Bimuno sachet and spices. Use an electric whisk to combine. Start slowly speed wise. Add the eggs one at a time and beat until just combined.
  • Pour the filling over the crust and place in the oven.
  • Bake 45-50 mins until mostly set with a little wobble in the middle. Allow to cool completely in the pan to room temperature. Then slide a pallet knife along the edges if you need to loosen and using the sides of the parchment paper carefully lift and transfer onto a large plate or board. Place in the fridge to chill completely for around 3-4 hours.
  • To make the cream cheese topping beat the cream cheese with the maple syrup until smooth. Add the sour cream and beat until light and fluffy.
  • Cut the bars into 12 squares and serve with a tablespoon of the maple cream. You can just spoon on a tablespoon per pie or transfer to a piping bag if you wish. Option to sprinkle chopped pecans to finish.

Recipe by nutritional therapist, Eve Kalinik

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