Creamy Pumpkin Bars with Orange-Oat Crust - Delicious Living
Swap traditional pumpkin pie for these pumpkin bars with a gluten-free crust.
Ingredients
- FOR THE CRUST
- 1¼ cups gluten-free rolled oats
- ½ cup pecan pieces
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon fine salt
- 5 ounces medjool dates, pitted and chopped (about ¾ cup)
- 3 tablespoons coconut oil, room temperature
- 1 tablespoon maple syrup
- ½ teaspoon grated orange zest
- FOR THE FILLING
- ½ cup maple syrup
- 1 (15-ounce) can pumpkin purée
- ⅓ cup whole-milk plain yogurt
- 2 eggs (beaten)
- 1¾ teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract
- ¼ teaspoon grated orange zest
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