These delectable pumpkin squares are sweetened with dates and spiced with nutmeg for that quintessential fall flavour combo we love!
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In small saucepan, combine dates, pumpkin purée, orange zest and water; bring to boil. Reduce heat and simmer until dates are tender and mixture is thick enough to coat back of spoon, 15 to 20 minutes.
Meanwhile, line 9-inch square cake pan with parchment paper, leaving overhang on two opposite sides. Set aside. In large bowl, using fork, mix together oats, flour, brown sugar, salt, lemon juice, pecans, nutmeg and butter until mixture reaches consistency of coarse crumbs.
Preheat oven to 350°F. Press half of the oat mixture evenly into prepared cake pan. Cover with date filling. Sprinkle with remaining oat mixture. Bake on centre rack of oven until top layer of oats is golden brown, 35 minutes. Transfer pan to wire rack and let cool completely before unmolding and cutting into squares. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 3 months.)
Nutritional facts PER EACH OF 16 SQUARES
- Calories 230
- Total fat 12 g
- Saturated fat 6 g
- Cholesterol 25 mg
- Sodium 60 mg
- Total carbohydrate 28 g
- Fibre 2 g
- Sugars 16 g
- Protein 3 g
- Iron 1.1 mg
