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 }

Ingredients:

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

Directions:

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