Pumpkin pie is one of the easiest desserts to make, especially when you use a frozen or pre-packaged crust. But what’s the good in that? You can create a sweet cinnamon-flavored graham cracker base with two ingredients and two simple steps. It’ll pair perfectly with the thick coconutty pumpkin filling. But start with the crust, and the rest is as easy as running downhill with the wind at your back.
No-Bake Cinnamon Roll-Pumpkin Pie Bars
Filling
1 can pumpkin puree
1 cup old fashioned rolled oats
1/3 cup Sweet Spreads Cinnamon Roll Coconutter
2 tsp. pumpkin pie spice
Crust
5 sheets cinnamon graham crackers
3 Tbsp. maple syrup
Swirl: 1 tablespoon Sweet Spreads Cinnamon Roll Coconutter, melted
Directions
- Break up graham cracker sheets and add to a Magic Bullet or food processor. Blend until powdery.
- Move graham cracker “dust” to a bowl and stir in maple syrup.
- Grease an 8” x 8” cake pan with non-stick cooking spray. Pour graham cracker mixture into prepared pan and spread evenly to create a base layer.
- In a food processor, blend all filling ingredients together until thick and smooth.
- Using a spoon, scoop filling over graham cracker crust and smooth evenly over top.
- In a small bowl, melt 1 tablespoon coconutter, stir and swirl over pumpkin filling.