MY LOWER FAT VERSION!
INGREDIENTS
Crust Layer:
½ cup Grape-Nuts cereal
½ cup rolled oats
¼ cup nuts (almonds, walnuts, pecans — your choice)
6–7 pitted Medjool dates
1 tsp vanilla extract (or ½ tsp vanilla bean powder)
1–2 tsp water if needed
Pumpkin Spice Layer:
3 1/2 cups pumpkin puree
12 pitted medjool dates
4 tbsp arrowroot powder
1 ½ tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp vanilla extract (1 tsp vanilla bean powder)
Chocolate Layer:
½ cup unsweetened chocolate
½ cup plant milk
6 tbsp date sugar
INSTRUCTIONS
Crust:
1. Add Grape-Nuts, oats, and nuts to a food processor; pulse until the texture is coarse but even.
2. Add dates and vanilla; blend until it begins to stick together.
3. If it still seems crumbly, add 1–2 tsp water and pulse again.
4. Press firmly into a parchment-lined pan (8×8 or similar).
5. Chill while preparing the pumpkin layer.
Pumpkin:
1. Blend all ingredients until completely smooth.
2. Spread evenly over the prepared crust.
3. Bake at **350°F (175°C)** for about **25–30 minutes**, or until the center is set and the edges look slightly dry. [I baked it for an hour to get pumpkin to set.]
4. Let cool completely before adding the chocolate layer.
Chocolate:
1. Melt chocolate with plant milk over low heat or in a double boiler.
2. Whisk in date sugar until dissolved and smooth.
3. Spread gently over the cooled pumpkin layer.
4. Chill until firm.
TO SERVE
Refrigerate at least 2–3 hours (overnight preferred).
Slice and serve chilled.
If perfect cuts desired, chill in freezer 15 minutes before cutting w/ chef’s knife.