Here is a healthy holiday dessert recipe everyone can enjoy.

Ingredients:

• 2 cups oats
• 1 cup flour  (white or  whole wheat pastry  flour)  Gluten free:  use 1 ½ cups  almond  flour (packaged, not from a bulk bin)
• 1 cup brown sugar (may use Splenda Brown Sugar Blend)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chopped walnuts (optional)
• 3/4 cup butter or margarine, softened

Pumpkin pie filling:

• 3/4 cup granulated sugar (or ½ cup Splenda Sugar Blend)
• 2 teaspoons pumpkin pie spice
• 2 large eggs
• 1 can (15 ounces) pure pumpkin
• 1 can (12 ounces) evaporated milk

1.  Base/topping: In a large bowl, stir together the oats, flour, brown sugar, baking soda, salt and walnuts. Cut in butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.

2.  Mix pumpkin filling ingredients well and pour over the base. Crumble the reserved topping over the mixture.

4. Bake at 350 degrees F until golden, about 40-45 minutes. Let cool completely on rack as they cut better when fully set and cooled. To make ahead, cover and refrigerate for up to 2 days or over wrap with heavy duty foil and freeze for up to 2 weeks. Cut into bars, serve, or store in airtight containers and freeze if desired.   

When ready to serve, warm slightly in microwave; if desired and top with whipped cream.

Janice Baker MBA, RDN, CDE, CNSC, BC-ADM   Registered Dietitian, Certified Diabetes Educator, Certified Nutrition Support Clinician, Board Certified- Advanced Diabetes Management