Pumpkin Pie Squares from the TSS Staff Kitchen Favorites

Makes 20 bars (Serving size is one bar)

Prep time: 30 minutes

Baking time: 45- 50 minutes

Diabetic Friendly!

The leaves are starting to fall and that can only mean one thing: delicious pumpkin recipes!  One of our graphic designers brought these Pumpkin-Pie Squares in to our test kitchen and they didn’t last long.  The squares are perfect to serve on one of our personalized napkins to add a special touch to a festive fall party. TheStationeryStudio.com has all the party-planning products – from invitations to favor bags. Planning the dessert menu is simple with this recipe:

Crust:

1 cup flour

½ cup quick dried or rolled oats

¼ cup brown sugar blend (Splenda)

1 ½ Tablespoons butter, at room temperature

1 Tablespoon canola oil

1 Tablespoon apple juice

Filling:

1 (15 ounce) can pumpkin

1 (12 ounce) can fat-free evaporated milk

2 eggs

6 Tablespoons sugar blend for baking (Splenda)

½ teaspoon salt

½ teaspoon ginger

1 teaspoon cinnamon

¼ teaspoon cloves

Topping:

1 Tablespoon butter, at room temperature

2 Tablespoons brown sugar blend (Splenda)

¼ cup chopped pecans

1. In a mixing bowl, combine flour, dry oatmeal, and ¼ cup brown sugar blend. With a pastry cutter, blend oil and butter into the dry topping until crumbly. Pour in apple juice and stir with a fork until the mixture is evenly moistened.
2. Spread in a greased 9×13 inch baking pan. Bake at 350 degrees for 15 minutes.
3. Meanwhile, combine pumpkin, evaporated milk, eggs, sugar blend for baking, salt, ginger, cinnamon, and cloves in the same mixing bowl.
4. Pour over baked crust. Return to oven and bake for 20 minutes.
5. Combine 1 Tablespoon butter, 2 Tablespoons brown sugar blend, and pecans. Sprinkle over pumpkin filling. Bake an additional 15 to 20 minutes.

Source: Fix-It and Enjoy-It Diabetic Cookbook