Pumpkin Mania {Pumpkin Bars}

Happy Sunday!! I don’t know about where you are but it is FREEEEZZZZZIIINNNGGG here in Rhode Island. It feels like we went from this lovely colorful slightly warm Fall to Winter in a matter of days. My friend at Fred Campagna {Right Weather} is even dropping the word Nor ‘Easter in his forecast for the week! WOW!

{Follow Fred on Twitter!}

But all of this chilly winter weather hasn’t taken away my love of Fall flavors. As a matter of fact starting today I’m kicking off a series of Pumpkin Mania recipes! I’ll be showcasing 4 different Pumpkin recipes, and one bonus Apple recipe, over the next few days so be sure to tune in.

Today we shall start with Pumpkin Bars….. go on and load the printer you’ll be making this one ASAP!

Girl Gone Healthy Pumpkin Bars:

1/2 cup butter, softened (I used I Can’t Believe It’s Not Butter)

1/2 cup brown sugar (I used the Splenda brown sugar blend)

1 cup all-purpose flour (can use Wheat Flour)

1/2 cup rolled oats

2 eggs

3/4 cup Splenda or Stevia

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Method-

Preheat oven to 350 degrees F

In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9×13 inch baking dish. Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with Stevia or Splenda. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust. Bake in preheated oven 20 minutes, until set.

Let cool before cutting into squares. Devour!

These were soooooooo good and I love that it was like having a mini pumpkin pie.

Question of the Day:

What is your favorite Pumpkin recipe? {Comment below}

Tune in tomorrow for a deelish Pumpkin Muffin recipe AND a bonus Apple Crisp!!!

Healthy Wishes, T

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