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Wednesday, November 21, 2012

Pumpkin Pie Bars




Thanksgiving is literally here, but it doesn't mean it's too late to whip up a dessert or two.
My favorite holiday dessert is good old fashioned pumpkin pie.

What a classic!

Portion control can often be a problem, but luckily I converted my recipe into pie bars.
This way, there are equal servings for everyone.

No longer will there be family feuds over who is getting more.
Controlled servings can also reduce the risk of "accidentally" cutting a slice that is twice the size of everyone else's. Whoops!


Ingredients:

     Crust:
  • ½ cup unbleached white flour
  • ½ cup whole wheat pastry flour
  • ½ cup oats
  • ½ cup erythritol
  • ½ cup Bestlife buttery spread

     Filling:
  • 1 can (15 oz.) pumpkin
  • ¾ cup unsweetened soy milk
  • ¾ cup xylitol
  • 2 egg replacers
  • 1/2 tbs. corn starch
  • ½ tsp cinnamon
  • ½ tsp. vanilla
  • ¼ tsp. ginger
  • ¼ tsp. nutmeg



Directions:
  • Preheat oven to 350º
  • Combine crust ingredients in medium bowl
  • Press into brownie pan (sprayed with non-stick cooking spray)
  • Bake for 15 minutes
  • Meanwhile, mix egg replacers and xylitol
  • Add remaining ingredients and stir well
  • Pour into pie crust 
  • Bake for an additional 20 minutes (or until set)
  • Let cool and cut into 16 segments


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