Pumpkin Nut Bars


Granola type crust with creamy pumpkin filling between

Rick Lott

2 C cubed raw fresh pumpkin  
2 c cubed raw fresh apples 
1 c raw cashews  
1 1/2 tsp pumpkin pie spice 
1 1/2 c rolled oats 
1 c fine chopped pecans  
1 c raisins 
1/2 c coconut (dried)  
6 medjool dates chopped fine 
1/4 c maple syrup  
1/4 c water 
1/2 tsp pumpkin pie spice   


mix all in food processor until smooth and creamy. 
Dehydrate on teflex sheet  for 6 hr in the shape of 9" square pan turning 1/2 way thru
leave on teflex when turn   
combine oats, pecans, raisins, coconut, spice. 
In separate bowl combine water, syrup and dates. 
Mix into the dry mixture until all moist. 
In a 9" sq pan put half of the mixture and press. 
Add the filling, press into bottom mixture   
add remaining oat mix to top, press together. 
Put back in dehydrator for 6 hours,
cut and remove from pan to dehydrator tray and dry 6 more hours.