2½ Tbsp, cut into small cubes
Fat free sweetened condensed milk
¼ cup(s), divided
WW Reduced-fat whipped cream cheese spread
6 oz, at room temperature
1 large egg(s), beaten
Packed light brown sugar
Canned pumpkin puree
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.