This is a recipe I adapted slightly from the Healthy Snack to Go book by Katie Kimball. My kids love them and we have even made it as our Halloween pumpkin pie during GAPS intro.
2 cups pumpkin
4 tsp cinnimon
1 tsp nutmeg
1-4 tbs honey or maple syrup
Preheat oven to 350F. Whisk or blend together all ingredients with an electric mixer, blender, or strong arm. Pour the mixture in to a greased 9x12 pan. Bake for 30-40 min. They are done when the center is set and a knife inserted in the center comes out clean. Let cool completely before slicing into little squares. Store in the refrigerator for 1-2 weeks. They can also be frozen.
Use butternut squash or other pureed winter squash for the pumpkin (carrots or sweet potatoes might work as well).
Use any pumpkin spice you may like instead of the cinnamon and nutmeg
We have made it without any sweetener or spices during intro.
Add butter, whip cream, or yogurt as a topping.