Creamy Pumpkin Bars with Orange-Oat Crust

Ingredients

• 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
• 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