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It was close to Thanksgiving, and we were looking for
a healthy alternate for pumpkin pie. After a couple efforts, we came up
with a bar with lots of aromatic spices that, served warm and topped with a
vanilla frozen dessert, is a terrific substitute. They’re also good
packed in a sack lunch ... if there are any left over. 1. Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with olive oil cooking spray. 2. In medium bowl, blend together:
3. Cut in with pastry blender or two butter knives until mixture is crumbly:
4. Reserve ½ cup crumb mixture; press remaining mix into bottom of baking dish. 5. In large bowl, whip with a wire whisk until blended:
6. Pour pumpkin mixture onto crumb crust in baking dish. 7. Mix and sprinkle evenly over pumpkin mixture:
8. Bake for 55 minutes, or until toothpick inserted in middle comes out clean. 9. Let rest for 10 minutes; cut into 12-15 bars and serve warm or cold. *The only type of maple sugar we could find consisted of coarse, hard chunks that don’t dissolve while baking. We processed the chunks in a high-powered blender, which makes the perfect texture for baking.
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