Pumpkin Pie Bars

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This weekend I tried out the first recipe for my review of Gourmet Nutrition, The Cookbook for the Fit Food Lover. It’s the beginning of September now, the leaves are starting to change color and I decided, what better way to start my review with than something Fall-ish like pumpkin pie bars.

This dessert bar is the perfect healthy fix for any pumpkin pie craving. Not only did my husband and I love it, but also my two anti-healthy-eating sisters as well. It was a hit all around.

Crust Ingredients

• 1/2 cup quick cooking oats, dry
• 1 cup whole wheat flour
• 1/2 cup brown sugar (packed)
• 1/2 cup cold butter (small cubed)

Filling Ingredients

• 2 cups skim milk
• 1-1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• 2 cups pumpkin puree, canned
• 5 scoops (125 g) vanilla protein powder
• 3 large omega-3 eggs (beaten)
• Spenda, to taste – I added approx 3 tbsp
• Cooking spray or coconut oil

Directions
Preheat oven to 350° F. Coat sides and bottom of 9×13 inch baking pan with cooking spray or wipe with coconut oil.

Combine oats, flour, and brown sugar in a mixing bowl. Whisk to combine. Add the cubed butter and squeeze into the dry ingredients using your hands until a coarse breadcrumb-like texture is achieved and ingredients are combined thoroughly. Transfer mixture into the 9×13 inch pan and press down. Place in oven and bake for 12 minutes.

In the meantime, bring milk to a boil with the cinnamon, nutmeg, and salt. As soon as it boils, transfer to a large mixing bowl. Stir in the pumpkin first and then add the protein powder and eggs. Next add Splenda to sweeten, if necessary. Once the crust has finished baking, remove from the oven and pour the pumpkin filling on top. Place back in the oven and bake for 20-25 minutes or until pumpkin filling has set (should be firm to the touch in the center). Allow to cool before serving and store in the refrigerator.

Nutritional Info
4 servings = per serving

Calories: 626
Fat: 20 g
Carbs: 68 g
Protein: 46 g

OR

8 servings = per serving

Calories: 313
Fat: 10 g
Carbs: 34 g
Protein: 23 g

Recipe taken from Gourmet Nutrition.

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