Walnut Pumpkin Pie Bars

For the walnut crust:

2 cups Quaker Super Grains (oats mixed with flaxseed and quinoa)
1 cup Medjool dates
2 tbsp coconut oil
1/2 cup walnuts, chopped
1/4 tsp nutmeg
pinch Himalayan salt
1/4 cup water

For the pumpkin pie filling:

½ can E.D. Smith pure pumpkin puree (use about half of the 796 mls can)
1 snack size unsweetened applesauce (¼ cup)
1/4 cup brown sugar
2 eggs
3/4 cup almond milk, unsweetened
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch Himalayan salt


1. Preheat oven to 350 degrees F. Add the oats, dates, coconut oil, walnuts, nutmeg and salt to a blender or food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture comes together.
2. Line a 10×10 baking sheet with parchment paper. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom of the baking sheet.
3. Add the pumpkin puree, applesauce and brown sugar to a mixing bowl. Stir together then mix in the eggs, almond milk, vanilla and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70-80 minutes. Insert a toothpick and ensure it comes out clean.
4. Allow the pie to cool for 2 hours before removing from pan and cut into squares.
5. Serve with whipping cream (if you’d like).

Bars will keep fresh in the refrigerator for up to a week, or you can freeze them.

Nutrition Facts per bar (w/o whip cream): 75 calories, 3g Protein, 19g Carbs, 5g Fat