Prep Time: 15 min, Cook Time: 45 min, Serves: 12, Difficulty: Easy
2 spray(s) cooking spray
20 item(s) gingersnap(s)
2 1⁄2 Tbspunsalted butter, cut into small cubes
1⁄4 cup(s) fat free sweetened condensed milk, divided
6 oz Weight Watchers Reduced fat whipped cream cheese spread, at room temperature
1 large egg(s), beaten
1⁄2 tsp vanilla extract
1⁄2 tsp ground cinnamon
1⁄4 cup(s) packed light brown sugar
3⁄4 cup(s) canned pumpkin
3⁄4 cup(s) aerosol whipped cream
Preheat oven to 350°F. Coat a 9- X 9-inch glass baking dish with cooking spray.
In a food processor, combine gingersnaps, butter and 2 tablespoons milk; process until completely blended. Spoon mixture into prepared baking dish and press down crust with fingers to form a crust. Bake crust for 10 minutes; remove from oven and let crust cool for 20 minutes. Reduce oven to 325°F.
Meanwhile, in a large bowl, using an electric mixer, combine remaining 2 tablespoons milk, cream cheese and egg until well-blended. Add vanilla extract, cinnamon, brown sugar and pumpkin; blend until smooth. Spoon pumpkin mixture over crust and smooth into an even layer; bake until center sets and a knife inserted in center of bars comes out clean, about 35 minutes.
- Remove from oven and let cool. When cool, cover and refrigerate overnight. Cut into 12 bars and serve each with a tablespoon dollop of whipped cream. Yields 1 bar per serving.