This morning, I noticed a post about eating pumpkins, on Tara Parker-Pope’s New York Times health blog Well.  I’m a fan of pumpkins and other squash-like things, so I clicked on it and read an enjoyable interview with chef Dan Barber about the delicious things he likes to make out of pumpkins.

And then I read the recipe Ms. Parker-Pope included as the answer to the post’s title: the “Search for the Great Pumpkin (Recipe)” and was surprised.  The recipe was for a pumpkin seed brittle that had more sugar/corn syrup than any other ingredient.  This on a health blog, especially one I’ve never seen include a recipe before?  In the food section, I wouldn’t give it a second thought.

There are even plenty of sweet pumpkin treats that wouldn’t be out of place on a health blog.  In honor of Halloween, I feel compelled to offer my own.  These pumpkin hazelnut chocolate bars have very little sweetener, no grains, and are totally indulgent.  I baked them for my roommates and friends who happen to come by before they’re gone.

My roommates might start hoping I get mad at health columnists more often.

Enjoy, and happy Halloween!

Pumpkin Hazelnut Bars Drizzled with Chocolate

For one 8” x 11” baking pan.  May be doubled. 

CRUST

1/2 cup hazelnut flour (or other nut flour)

1/2 cup coconut flour

6 tablespoons butter

6 tablespoons cold water

FILLING

1 cup cooked pumpkin or other orange squash

1/4 cup cream

3 tablespoons honey or maple syrup

1 large egg

1 tablespoon coconut flour

spices to taste: cinnamon, nutmeg, allspice

TOPPING

melted dark chocolate

cream

(If you’re viewing this in an RSS feed or other third party source, click here for a version with more pictures.)

1. 1. Roast pumpkin or squash in the oven until soft.  Scoop from shell.  Set aside.
   

2. 2.In a food processor, mix together flours and butter.  With the food processor running, pour cold water slowly in the top until the flour forms a ball.  (This is a tasty, nutty dough, especially when you use the hazelnut flour, and can be used as a base for a variety of drier desserts, although it’s a bit too delicate for fruit pies.)  Refrigerate dough at least 20 minutes.
   

3. 3.Heat oven to 400 F.  Roll out dough the best you can (it breaks easily) and lift it gently into a greased 8” x 11” baking pan.  You may need to press it in place to get it to extend the full size of the pan.  You can form edges on the sides up about an inch or so. 
   

4. 4.Bake bottom crust for about 10-15 minutes until slightly golden.
   

5. 5. In the meantime, beat together pumpkin, cream, egg, honey or maple syrup, and spices.
   

6. 6. Take crust out of oven.  Pour in pumpkin mixture. 

   

   
   

7. 7.Bake in the oven until set, about 25 minutes.  If the top edges of the crust start getting too brown, cover them with strips of foil.
   

8. 
   

8. 8.Allow dessert to cool.  Melt together chocolate and cream, stirring until mixture becomes smooth.  Drizzle on top of bars. 
   

9. Cut and serve

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