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Pumpkin Pie Bars
This Pumpkin Pie Bars recipe is easy to make, super delicious and perfect for all of your fall celebrations from Halloween to Thanksgiving.
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
Servings 24
Calories 257kcal
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 6 tablespoon butter melted
- 1/4 cup granulated sugar
- 1/4 cup Monk Fruit In The Raw® Bakers Bag
Pumpkin Pie Filling:
- 2 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup Monk Fruit In The Raw® Bakers Bag
- 4 eggs beaten
- 1 cup pumpkin puree
- 2 teaspoon vanilla
- 1/4 cup flour
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
Whipped Cream:
- 1 pint heavy whipping cream
- 6 tablespoon powdered sugar
- 2 teaspoon vanilla
- 2 teaspoon cinnamon for topping
Pumpkin Pie Filling:
Beat the softened cream cheese.
Beat in the sugars.
Scrape the bowl.
Add the eggs and beat well.
Mix in the pumpkin puree and vanilla.
Add the flour, cinnamon, baking soda, nutmeg and ginger. Mix well.
Pour the pumpkin mixture onto the graham cracker crust.
Bake at 375 degrees for 30-35 minutes.
Remove from the oven, place on a cooling rack to allow the bars to cool completely at room temperature.
Whipped Cream:
Beat the heavy cream in a cold metal bowl until thickened.
Add the powdered sugar and vanilla.
Beat until soft peaks form.
Spread over the cooled pumpkin pie bars and sprinkle with cinnamon.
Calories: 257kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 203mg | Potassium: 84mg | Sugar: 15g | Vitamin A: 2260IU | Vitamin C: 0.6mg | Calcium: 49mg | Iron: 0.7mg