Food Composition – Pumpkin Pie Bars

Food Composition – Pumpkin Pie Bars

I love to write music. I’m not saying that I create masterpieces but the music is mine and I enjoy the process and the outcome. The same goes for food. Once in a while I’m feeling creative and I decide to try to create something. Just like my music, it may not be a masterpiece but I enjoy the experience. Also, just like with writing music, I learn a lot and feel like the next thing I make is even better. It may sound corny but creating is the spice of (my) life.

Recently I decided to try something brand new with an ingredient I love but never have made from scratch – pumpkin puree.

I had this vision of a dessert made with pumpkin flavor all around. I mean, it is fall after all!

I also had a bunch dates so I wanted to use them as well.  First thing was to create a crust. I mixed 1 cup of rolled oats with about 6 dates, 1 tsp of pumpkin pie spice, a pinch of salt, and a little water in the food processor. I broke that down till it become like a crumble. I pressed this mix into an 8×8 and baked it at 350 for about 20 minutes to get it to set.

Next was the topping. I had already roasted my pumpkin and made it into a puree. To my puree I added 1 tsp pumpkin pie spice, a punch of salt, 1 tbsp of corn starch, and about 7 dates (add more for sweeter) that I had been soaking in water for an hour. I processed this until it was smooth and added it on top of my crust. I baked for another 30 – 40 minutes at 350.

The end result… a pretty tasty (but not perfect) dessert! It goes very well with coffee and a little coconut whipped cream and definitely feels like fall!

Jon’s Rating – 3/5

I feel the crust could be sweeter, but I like it over all. I’m impressed that I was able to get a pumpkin pie like consistency even though I’ve never made it before. Also, not that I really pay attention to this stuff but the recipe is – Oil/Sugar/Gluten free and has like 6 ingredients, which is neat to me.

Jenna’s Rating – 4/5

“Wonderful consistency and I like that the crust didn’t crumble when being cut.”



6-8 Dates

1 Tsp of Pumpkin Pie Spice

Pinch of Salt

1 Cup Rolled Oats

Water as needed


6-8 Soaked Dates

2 Cups Pumpkin Puree

1 Tsp Pumpkin Pie Spice

1 Tbsp Corn Starch

  1. Preheat Oven at 350.
  2. Place all crust ingredients in a food processor and break them down.
  3. Press the crust into a baking dish and bake for 20 minutes.
  4. Put all filling ingredients in food processor and process until smooth.
  5. Put filling on top of crust and bake for 30-40 minutes

Would I make it again? With some tweeks! Will I create again? For sure!

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