Pumpkin Slice

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I don’t eat chocolate, ever, not even a sprinkle on a cappuccino, I haven’t since I was 16, I just don’t like it. I do however, love the idea of having a ‘brownie’ like texture in a treat so I created this recipe. It isn’t quite the same (well not at all) but it is so delicious and full of goodness too! The Roast Pumpkin is sweet and even a little caramelised, the coconut butter is a terrific chocolate substitute. Ruben’s local friends love this pumpkin slice recipe and I have had a number of requests to prioritise this post! Thanks

Pumpkin SlicePumpkin SlicePumpkin SliceI can't wait!Coconut ButterRoast PumpkinPumpkin Slice in Mango Cream

Pumpkin Slice - most requested by local Mums

By February 17, 2013

Inspired by a chocolate brownie (without choc), this recipe is moist, dense and full of pumpkin goodness, everyone loves it!

Prep Time : 20 minutes. Cook Time : 40 minutes Yield : 32 Allergens : ,

Rating 4 stars - based on 14 review(s)



Prepare the Roast Pumpkin

  • This step can be done in advance (night before while cooking dinner?)
  • Preheat the oven to 180 degrees Celsius
  • Wash the half pumpkin (close to 1kg is good)
  • Remove seeds, you can leave skin on and no need to cut
  • Wrap in foil
  • Bake for an hour or longer if required until the flesh is soft
  • Remove from oven and allow to cool
  • Scoop out the flesh to use in the recipe, discard the skin and seeds
  • You should have about 500g for the recipe, up to 600g works fine too

Prepare the Coconut Butter

  • This step can be done in advance, you will have left over coconut butter which is yummy spread on anything (cupcakes, toast, carrot sticks, apple)
  • Place a large amount (300 - 500g) of dessicated Coconut into your High Speed Food Processor / Thermomix / Thermochef / Bellini
  • Process on a high speed for a few minutes, you will see when it is ready as the coconut will turn into a liquid, it's beautiful!
  • Store in a jar, no need to refrigerate

Now let's bake the slice!

  • Preheat oven to 180 degrees Celsius
  • Place 500g Roast Pumpkin, 1/3 cup Coconut Butter and all of the remaining listed ingredients into your Food Processor
  • Mix for about 30 seconds on a medium high speed until the pumpkin has pureed into the ingredients evenly
  • Pour into a 20 cm springform baking tin or similiar size (Double batch is perfect in a lasagne dish), lined with grease proof paper, I also spray with oil
  • Bake in oven for 40 minutes until golden on top and cooked through
  • Allow to cool, then Slice, or use a cookie cutter to form shapes like the star pictured
  • Store in an air tight container in the fridge
  • Enjoy xoxSha
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16 Responses to Pumpkin Slice

  1. Prue

    Hi Sha, would coconut oil work in place of the coconut butter? Is it the same thing?


    • Sha

      Hello Prue. Coconut butter is different (although I have seen coconut oil also called coconut butter). In this case coconut butter is desiccated coconut blended in a food processor until it turns into a lovely naturally sweet liquid – see the picture on this post. You will need to start with a lot of coconut (about 400g) and be patient, letting it mix until the liquid has formed. You will have left over coconut butter, it is excellent to have on hand to spread on toast, to make chocolate like treats or even drizzle on pancakes. I hope it goes well! xoxSha

      • Prue

        It is a bit confusing as I’ve also seen some jars labeled coconut oil butter! Unfortunately I don’t have a food processor, only a regular blender so don’t know if this will work 🙁 Thanks so much xprue

  2. jodie


    Due to nut free school where there is almond flour in recipes what would I be best to substitute with?


    • Sha

      Hello Jodie

      Most gluten free flours will work, definitely in this recipe anyway. Enjoy xoxSha

  3. Melissa

    Hi Sha

    Could I use Natvia instead of Stevia – in any/all your recipes or is it best to buy and then use both in accordance with your instructions?!

    Recent visitor to SugarFreeKids and loving it! Can’t wait to get cooking!

    • Sha

      Hello Melissa
      welcome to Sugar Free Kids, thanks for your question, it is a perfect one. Currently all recipes it is fine to use Natvia when it says Stevia Powder. If I ever use the Stevia concentrate I will make that clear too as it is far stronger than Natvia is. Good luck with your cooking, let me know if you need any other clarification, thanks

      • Melissa

        Thanks for the response Sha. Just trying the cookies today – they are literally just in the oven!

        The pumpkin slice went down VERY well!

        Carrot cake next!


        Btw just so you know the ‘notify me of follow up comments’ functionality isn’t working – or least I’m fairly sure I didn’t get the email. You may want to check it out.

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  5. Mia

    Hi there. I have a daughter who is allergic to rice. Do you have a suggested alternative for the rice flour in the pumpkin slice recipe? Also, what is the measurement for the rice flour…I can’t make out the font–it looks like 1/1?? Thanks so much!

    • Sha

      Hello Mia
      Thanks for your message. The rice flour isn’t essential, it adds a bit of crunch also absorbs a little of the moisture, a gluten free flour or extra almond meal will be fine to replace. It is 1/4 (0.25) of a cup. Sorry the font looks different on a few devices!

      Great to hear from you, good luck cooking!

  6. shelley

    Hi Sha,

    Can you freeze this one do you think?

    • Sha

      Hi Shelley. Yes you can, it freezes well. I tend to cut it into slices and store it in ziplock bags ready to pull out in the morning, defrosted by morning tea. Thanks for asking.

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  9. Marie

    Hi Sha,can u replace the stevia for the equal amount of honey?

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