Pumpkin Cream Cheese Bars

By srumbel

However this year I decided I wanted to try making something with pumpkin that wasn’t too high in calories. I experimented with a few recipes and finally landed on this simple recipe with cream cheese. It’s a twist on a recipe I saw in Food and Wine and uses store bought reduced fat pie crust to speed things up. You can also easily get 16 servings out of this if you want to reduce the points to 4 and calories to 160.
from slenderkitchen.com

Ingredients

• 1 store bought, reduced fat, refrigerated pie crust
• 1 15 oz. can pumpkin puree
• 2 eggs
• 1 12 oz. can skim evaporated milk
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1.5 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 2 oz. light cream cheese
• 1 tbsp. powder sugar

Preparation

Step 1

Spread the pie crust out in a 9 X 13 glass dish coated with cooking spray. Par-bake according to package directions. Set aside.
Change the oven temperature to 425 degrees.
Combine the pumpkin, eggs, evaporated milk, brown sugar, white sugar, pumpkin pie spice, and salt. Pour over the crust.
Melt the cream cheese until soft in the microwave. Stir in the powder sugar.
Using a knife, swirl the cream cheese mixture into the pumpkin.
Bake for 10 minutes at 425 degrees. Turn down to 350 and bake for 25 more minutes.

Servings: 12
Serving Size: 1 bar
Nutritional Info: 218 calories, 9.3g of fat, 29.8g of carbohydrates, 1.4g of fiber, 4.5g of protein, 22.4g of Sugar
Weight Watchers® PointsPlus®: 5 *