Creamy Pumpkin Bars with Orange-Oat Crust
  • cups gluten-free rolled oats
  • ½ cup pecan pieces
  • ¼teaspoon pumpkin pie spice
  • ¼teaspoon fine salt
  • 5ounces medjool dates, pitted and chopped (about ¾ cup)
  • 3tablespoons coconut oil, room temperature
  • 1tablespoon maple syrup
  • ½teaspoon grated orange zest
  • ½cup maple syrup
  • 1 (15-ounce)can pumpkin purée
  • cup whole-milk plain yogurt
  • 2 eggsbeaten
  • teaspoons pumpkin pie spice
  • teaspoons vanilla extract
  • ¼teaspoon grated orange zest
  • ¼ teaspoon fine salt
  1. Preheat oven to 375°, and lightly grease an 8-inch square baking pan. In a food processor, combine oats, pecan pieces, ¼ teaspoon pumpkin pie spice and ¼ teaspoon salt; pulse until mixture resembles coarse sand. Add dates, coconut oil, 1 tablespoon maple syrup and ½ teaspoon orange zest. Process until mixture comes together, scraping down sides as needed. (TIP: Mixture should stick together when pressed between your fingers.) Transfer to prepared pan, and press evenly into bottom. Bake until lightly golden, about 10 minutes. Remove from oven, and set aside. Keep oven on.
  2. In a medium saucepan over medium-high heat, bring ½ cup syrup to a boil. Reduce heat to keep syrup at a simmer for 5 minutes. Continue to reduce until about 6 tablespoons of thickened syrup remain.
  3. While syrup is reducing, place pumpkin purée in a medium bowl. When syrup has reduced, measure ¼ cup and add to pumpkin; mix well and let cool slightly. Then, stir in yogurt, eggs, 1¾ teaspoon pumpkin pie spice, vanilla, ¼ teaspoon orange zest and salt. Whisk gently until smooth.
  4. Pour filling over crust, and smooth top with a spatula. Bake until filling is set, just beginning to pull from sides of pan and slightly browning on top, 25–30 minutes. Remove pan from oven, and place on a wire rack to cool; then transfer to refrigerator to chill at least 2 hours before cutting. (TIP: It’s important to chill bars completely before cutting to help them release from the baking dish.) Garnish with more orange zest or chopped pecans.
Recipe Notes
Nutrition Facts
Creamy Pumpkin Bars with Orange-Oat Crust
Amount Per Serving
Calories 185 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Cholesterol 23mg 8%
Sodium 85mg 4%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 11g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 bar): 85 cal, 3g fat (1g mono, 0g poly, 2g sat), 23mg chol, 85mg sodium, 14g carb (1g fiber, 11g sugars), 2g protein