Pumpkin Pie Bars with Greek Yogurt Whipped Cream
"These sweet bars taste just like the traditional pie, but theyâ??re a lot easier to make! The lightened-up whipped cream really takes them over the top. Store the bars in the refrigerator covered in plastic wrap or sealed in an airtight container for up to 6 days...."
INGREDIENTS
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for the crust
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1 ¼ c (145g) finely crushed gingersnap crumbs
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1 tbsp (14g) unsalted butter, melted and cooled slightly
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2 tbsp (32g) unsweetened applesauce
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¾ tsp (2g) Gourmet Garden Ginger Paste
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for the filling
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1 large egg, lightly beaten
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1 large egg white, lightly beaten
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1 ¼ c (305g) pumpkin purée (NOT pumpkin pie filling)
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½ c (96g) granulated sugar
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3 tbsp (46g) plain nonfat Greek yogurt
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½ c (120mL) nonfat milk
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2 tsp (4g) cornstarch
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1 ¼ tsp (3g) ground cinnamon
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½ tsp (1g) Gourmet Garden Ginger Paste
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¼ tsp (2 tsp (10mL) vanilla extract for the whipped cream 3 tbsp (45mL) heavy whipping cream 3 tbsp (23g) powdered sugar 6 tbsp (92g) plain nonfat Greek yogurt 1 tsp (5mL) clear vanilla extract scant 1/8 tsp ( Preheat the oven to 300°F, and lig
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2 tsp (10mL) vanilla extract
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for the whipped cream
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3 tbsp (45mL) heavy whipping cream
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3 tbsp (23g) powdered sugar
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6 tbsp (92g) plain nonfat Greek yogurt
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1 tsp (5mL) clear vanilla extract
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scant 1/8 tsp ( Preheat the oven to 300°F, and lightly coat an 8â?-square baking pan with nonstick cooking spray. To prepare the crust, add the gingersnap crumbs to a bowl. Mix in the butter until mostly incorporated. Stir together the applesa
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