Layered Pumpkin Bars

Crust:
  • 1/2 c. flour
  • 1/2 c. thick-cut oats
  • 1/2 c. chopped nuts -- I like walnuts
  • 1/4 c. brown sugar
  • 1/4 c. canola oil
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
Filling:
  • 1 c. pumpkin puree
  • 2 eggs, lightly beaten
  • 3/4 c. evaporated skim milk -- not sweetened condensed!!!
  • 1/2 c. brown sugar
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
Topping:
  • 3 oz. low fat cream cheese
  • 1 c. powdered sugar
  • 2 tsp. vanilla

    Preheat the oven 350 degrees. Spray an 8-inch square baking pan with cooking spray and set aside.

    Combine the crust ingredients in a small bowl until a crumbly mixture forms. Press the mixture into the prepared baking pan. Bake the crust for 10 minutes and then cool completely on a wire rack.

    Prepare the filling by combining all of the ingredients in a bowl and mixing well. Pour the mixture over the cooled crust and bake an additional 40 minutes or until set. Cool completely on a wire rack.

    Beat the cream cheese until creamy and gradually add the powdered sugar. Add the vanilla and beat until smooth. Spread the topping over the cooled filling and cut into bars.

    • Yields: 12 servings
    • Preparation Time: 1 hour
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