No-bake Peanut Pumpkin Pie Bars

No need to fuss with pastry this Thanksgiving. These layered "no bake" bars are simple to prepare and will satisfy your sweet tooth.

This recipe was created by food specialist and Peanut Ambassador, Charmaine Broughton. Find more of her delicious creations at or in Running Room magazine.

  • Prep time: 20 minutes
  • Refrigeration time: 1 hour
  • Serves: 16



1 cup (250 mL) pitted Sayer dates (about 25 dates)
1 cup (250 mL) salted peanuts
½ cup (125 mL) natural peanut butter
8 oz (250 g) 70% dark chocolate, melted
⅓ cup (75 mL) softened butter (or softened coconut oil)


½ cup (125 mL) pitted Sayer dates (about 12 dates)
½ cup (125 mL) pumpkin puree
¼ cup (60 mL) natural peanut butter
1 tsp (5 mL) vanilla
1 tsp (5 mL) pumpkin pie spice
½ cup (125 mL) chopped salted peanuts


Place 1 cup (250 mL) of dates and 1 cup (250 mL) of peanuts in a food processor fitted with a metal blade. Pulse until finely chopped. Add 1/2 cup (125 mL) of natural peanut butter and pulse until mixture is well combined. Press mixture into the bottom of an 8-inch square baking pan lined with parchment paper (on the bottoms and sides).

Stir together melted chocolate and butter until smooth. Pour half of the mixture evenly over base and place in freezer. Reserve the remaining chocolate mixture. 

Place the remaining dates in the food processor and pulse until finely chopped. Add pumpkin puree, remaining peanut butter, vanilla and pumpkin pie spice. Pulse until smooth, scraping down the sides as needed. 

Spread mixture evenly over the chocolate layer of the base. Pour remaining melted chocolate over the pumpkin mixture and garnish with chopped peanuts. Place in the freezer for at least one hour. 

Remove from freezer and let stand at room temperature for 20 minutes. Cut into 16 bars, and store in an airtight container refrigerated for up to one week.


Per bar: 282 calories, 20 g fat, 112 mg sodium, 23 g carbohydrate, 3 g fibre, 7 g protein