I’ve been at it again in the test kitchen! Love pumpkin but don’t want to serve pumpkin pie all year? Try these Pumpkin bars. (They’re also perfect for the diabetic, Zone dieter, or Somersizer in your family.)
1/2 C Whole Wheat Flour
1 C TVP (Textured Vegetable Protein – available in baking supplies section of grocery stores)
3/4 C Splenda (divided)
1/3 C Butter (melted)
1 C Oats (uncooked)
1/2 C Chopped Walnuts
1 Pkg (8oz) Philadelphia Lowfat (Neufchatel) Cream Cheese
3 Eggs
1 Can (15oz) Pumpkin
3 tsp Ground Cinnamon (divided)
1 tsp Ground Nutmeg
1 tsp Ground Allspice
1. Preheat oven to 350, line 13×9 inch baking pan with aluminum foil.
2. Melt butter. Add TVP, Flour, 1/4 C Splenda, Oats, Walnuts and 1 tsp Cinnamon and mix with a fork. Set aside one cup of mixture for topping. Spread remaining mixture on bottom of foil-lined pan.
3. Beat Cream Cheese, remaining Splenda, Eggs, Pumpkin and spices until well blended. Pour over crust and sprinkle with reserved crumb mixture.
4. Bake for 45 minutes. Lift from pan using foil and let cool completely. Makes 1 dozen squares. (Each square is 2 Zone servings.)