Pumpkin Pecan Squares

By pattie_d

Ingredients

• 2 cups whole wheat pastry flour
• pinch of stevia powder
• 1 teaspoon each: baking soda and baking powder
• ½ teaspoon each: salt, cinnamon, ground ginger
• ¼ teaspoon ground allspice
• 2 large egg whites
• 1 (15 ounce) can pumpkin
• ¾ cup canned lite coconut milk (well shaken before measuring)
• ½ cup chopped pecans, toasted

Details

Servings 16

Preparation

Step 1

Heat oven to 350°F. In a large bowl, combine flour, stevia, baking soda, baking powder, salt, cinnamon, ginger and allspice; mix well. Combine egg whites, pumpkin and coconut milk in a medium bowl; mix well. Add to dry ingredients; mix gently. Stir in pecans. Spoon batter into a greased or sprayed 13 x 9-inch baking pan. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire cooling rack. Cut into squares. Serve warm or at room temperature.
Substitutions
2 teaspoons pumpkin pie spice may replace the cinnamon, ginger and allspice.