My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Friday, December 30, 2011

Pumpkin Pie Bars

Although I'm not a huge fan of pumpkin flavored anything - these are actually light and tasty!
{ Prep Time: 20 mins / Baking Time: 35-40 mins / Difficulty: Relatively Easy / Yields: 24 bars }

1 1/4 cups graham cracker crumbs
1/4 tsp cinnamon
1/4 cup butter
4 egg whites
1 (15 oz) can pumpkin puree
1 (14 oz) can fat free sweetened condensed milk
1 1/2 tsp vanilla extract
2 Tbsp light brown sugar, packed
pinch of ground cloves (optional)
1/2 tsp ginger
1/2 tsp nutmeg
12 Tbsp light cool whip
butter flavored cooking spray

1. First, gather all your ingredients. (the cooking spray missed out on this photo op ~ oops!)
2. Preheat oven to 350 degrees. Spray an 11x7" glass baking dish with cooking spray and set aside.
3. In a small microwave-safe bowl, melt the half stick of butter (microwave: about 45 seconds on high).
4. Add the graham cracker crumbs and cinnamon and mix together. The crumbs should stick together slightly.
5. Transfer the crumbs to your prepared baking dish. Pat down with the back of a flat spatula until evenly coated on the bottom of the pan.
6. Bake the crust for 6-8 mins, or until the crust is slightly browned. Set aside.
7. In a large bowl, lightly beat egg whites with a sturdy whisk.

8. Add the pumpkin and condensed milk and continue mixing.

9. Next, add the vanilla, brown sugar, and spices.

Stir until the mixture is well combined.
10. Pour the filling over the crust and transfer the dish to the oven.
Bake the bars for 35-40 mins, or until a toothpick inserted into the center comes out clean.
11. Cool the dish on a wire rack for 15 mins, then slice into squares.
12. Transfer to a serving dish and top each square with 1 Tbsp of cool whip.
* Can be refrigerated for up to 3 days in an airtight container. *

Recipe adapted from The Biggest Loser website

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