pumpkin pie bars

By bjlazyl

Ingredients

• Butter-flavored cooking spray
• 11/4 cups finely crushed low-fat graham crackers (about 9 whole crackers)
• 1/4 teaspoon ground cinnamon
• 1/4 cup light butter (stick, not tub), melted
• 4 large egg whites
• One 15-ounce can solid pumpkin purée
• One 14-ounce can fat-free sweetened condensed milk (not evaporated milk)
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons brown sugar (packed)
• 1 1/4 teaspoons pumpkin pie spice
• 12 tables

Preparation

Step 1

Preheat the oven to 350°F.
Mist an 11 X 7-inch ovenproof glass baking dish with spray.

Mix the graham crackers, cinnamon, and butter in a small mixing bowl until combined. The crumbs should stick together slightly. Transfer them to the baking dish. Use a piece of wax paper about the same size as the bottom of the pan to press them to evenly cover the bottom. Bake for 6 to 8 minutes, or until the crust is slightly browned. Set aside.
Use a sturdy whisk to lightly beat the egg whites in a large bowl. Add the pumpkin and condensed milk and continue mixing. Next, add the vanilla, brown sugar, and pumpkin pie spice. Stir until well combined.

Pour the filling over the crust and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out dry (crumbs are okay).

Cool the pan on a wire rack for 10 minutes, and then slice into 12 or 24 bars. Transfer 1 bar to a serving dish and top with 1 tablespoon whipped topping, if making 12 full-sized bars, or 11/2 teaspoons, if making 24 mini-bars. Repeat with the remaining bars and whipped topping, or refrigerate in an airtight container for up to 3

Hope you have the most decadent Thanksgiving ever!