Pumpkin Spice Bars

C. Davis

(yield: 24 squares, or 2 small pies)

  • 2 cups whole wheat pastry flour

  • 1 tsp cream of tartar

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • tsp ground cloves

  • 1 tsp ground ginger

  • tsp ground nutmeg

  • 1 16oz can pumpkin puree (not sweetened)

  • 1 cup maple syrup

  • cup honey

  • 4 egg whites, lightly beaten

  • 1 tsp vanilla extract

Preheat oven to 350 F. In large bowl combine the flour, cream of tartar, baking soda, cinnamon, cloves, ginger, and nutmeg. Stir well and set aside. In medium bowl, combine the pumpkin, maple syrup, honey, egg whites, and vanilla extract. Pour this over the flour mixture and stir until just blended; don't over mix. Pour batter into a lightly greased (nonstick spray) 8x11x2-inch glass baking dish, or two lightly greased (nonstick spray) 8- or 9-inch pie pans. Bake about 45-50 minutes for the large dish, or about 25-30 minutes for the pie pans. Towards the end of the baking time, jiggle the pan gently to ensure the center has set-bake a little longer if it appears uncooked. Cool and serve.

Serving size: 2 bars, or 1/6 of a pie (calories: about 210, protein: about 6 grams, fat-free)

  • Non-dairy

  • Excellent source of beta-carotene

  • Good source of fiber

  • Excellent served with vanilla non-fat yogurt


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