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Pumpkin-Ginger Bars




Source of Recipe


Family Circle Magazine


List of Ingredients




1 1/2 cups gingersnaps (about 21), finely crushed
1 1/2 tablespoons sugar
1 1/2 tablespoons unsalted butter, melted
8 ounces fat-free cream cheese
4 ounces reduced-fat cream cheese
1 cup solid-pack pumpkin puree (not pie filling)
1 cup solid-pack pumpkin puree (not pie filling)
2/3 cup sugar
2 egg whites
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon chocolate syrup




Recipe



1. Heat oven to 350°. Line 8 x 8 x 2-inch square baking pan with aluminum foil.
2. Combine gingersnaps, sugar and butter in small bowl. Press evenly over bottom of pan to form crust.
3. Beat together cheeses and pumpkin in large bowl until smooth. Add sugar, egg whites, vanilla, ginger and salt; beat until smooth. Pour over prepared crumb crust.
4. Bake in 350° oven for 60 to 70 minutes or until slightly puffy and set. Cool on wire rack.
5. Grasp ends of foil and lift out of pan. Drizzle with chocolate syrup. Cut into twenty 1 1/2 x 2-inch bars.