GF Pumpkin Pie Bars
I love pumpkin pie but sometimes I just don't have time to make and bake a crust. Instead, take a shortcut and make Pumpkin Pie Bars and get all the flavors of pie without the rolling and pinching of dough. This lightened recipe substitutes nonfat dairy products for the usual calorie-laden suspects. See the ingredients list below for details.
GF Pumpkin Pie Bars
Serving: Serves 9
Ingredients
For the Crust:
- 1 1/4 c store-bought gluten free gingersnaps, finely crushed into crumbs
- 1 Tbl unsalted butter, melted and cooled slightly
- 2 Tbl unsweetened applesauce
- 3/4 tsp ginger paste, such as Garden Gourmet brand, usually found in the produce section near fresh herbs
For the Filling:
- 1 large egg + 1 egg white, lightly beaten
- 1 1/4 c pure pumpkin
- 1/2 c granulated sugar
- 3 Tbl plain nonfat Greek yogurt
- 1/2 c nonfat milk
- 2 tsp cornstarch (or substitute arrow root powder)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ginger paste
- 1/4 tsp ground nutmeg
- 2 tsp vanilla extract
For the Whipped Cream:
- 3 Tbl heavy whipping cream
- 3 Tbl Powdered Sugar
- 6 Tbl plain nonfat Greek yogurt
- 1 tsp vanilla extract
- scant 1/8 tsp ground cinnamon
Instructions
Preheat and Prepare the Pan. Preheat the oven to 325 degrees and line a 8-in square baking pan with parchment paper. Criss cross the parchment and leave an overhang to act as handles when removing the baked dessert from the pan later on. Set aside.
Make the Crust. To prepare the crust add the gingersnap crumbs to a bowl then mix in the melted butter until nearly incorporated. Stir in the applesauce and ginger paste then mix into the crumb mixture until fully incorporated. Press the mixture into the prepared pan.
First Bake. Bake the crust for 6 minutes the remove from oven and cool slightly while preparing the filling.
Prepare the Filling. In a large mixing bowl whisk together the eggs, pumpkin, sugar, and yogurt. In a separate bowl or small measuring cup, whisk together the milk and cornstarch until smooth. Add the milk mixture and then the cinnamon, ginger paste, nutmeg, and vanilla to the pumpkin mixture and whisk until smooth, scraping down the sides often.
Pour pumpkin mixture on top of the cooled crust.
Second Bake. Bake for 22-27 minutes or until the center no longer jiggles when gently shaken.
Remove from oven and cool completely to room temperature. Cover and chill for at least 3 hours before slicing and serving with Greek yogurt whipped cream (below).
Make the Whipped Cream. To prepare the whipped cream, place a metal or glass bowl and the beaters to an electric mixer in the freezer for 5 minutes. Once cold, add the whipping cream to the bowl, and beat until thickened and about doubled in size and beginning to show soft peaks.
Add in the remaining ingredients and beat until the mixture reaches the stiff peak. Chill until ready to serve the bars.
Slice into 9 servings then pipe a dollop onto the top of each bar just before serving.
Note: An alternative to piping the soft whipped cream onto each bar is to make it another whole layer on top of the pumpkin filling. Do this by scooping the whipped cream out of the bowl and spreading it evenly on top of the chilled dessert. Use an off-set spatula for best results.
Adapted from Amy's Healthy Baking
