October 14, 2022

The crust on these pumpkin bars are made with walnuts and dates which adds a great texture to these delightful pumpkin bars. Move over pumpkin pie, there is a new GSDF Pumpkin Bar in town and we can’t keep them around enough!

Serves 16
Prep 15
Cook 50

For The Crust:
12/3 cups walnuts, toasted
1 cup pitted dates
4 tablespoons maple syrup or use stevia drops 1/4 teaspoon vanilla extract
2/3 cup rolled oats
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg

For the Filling:
1 can of pumpkin (15 ounce)
1 can organic unsweetened coconut milk 1⁄4 cup stevia drops
1⁄4 cup raisins
2 eggs
2 tsp cinnamon
1 tsp ground ginger
1⁄2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt

For the Crust:
Preheat oven to 350 degrees F

In a food processor, process the walnuts, dates, maple syrup, and vanilla until the walnuts and dates are well broken down and you have a sticky mixture.

Add the rolled oats and pulse un- til they are incorporated.

Press the mixture into a 13 x 9 inch baking dish using your fin- gers to get it firm and even.

For the Filling:
In a medium bowl, mix together the pumpkin, coconut milk, stevia, raisins, eggs, cinnamon, ground ginger, nutmeg, allspice and salt.

Mix very well.

Pour the mixture over the crust.

Bake uncovered until the filling is set 45-50 minutes. Cool and then cut into bars.

About the Author Michelle DeBerge

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