Pumpkin Pie Bars
A slight variation to a typical pumpkin pie, and just as delicious.
Pumpkin Bar Crust
Ingredients
- 240 g (2 cups) whole wheat flour
- ½ teaspoon salt
- 55 g (¼ cup) plain nonfat Greek yoghurt
- 110 g (½ cup) unsalted butter, softened
- 80 g (¼ cup + 2 Tablespoons) light brown sugar
- 75 g (¼ cup + 2 Tablespoons) caster sugar
- 15 ml (1 Tablespoon) milk
Directions
- Heat the oven to 180°C (350°F). Grease a 33 cm x 23 cm (13-inch x 9-inch) baking pan.
- In a bowl, stir together the flour and salt. Set aside.
- Place yoghurt, butter, brown sugar, and granulated sugar into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds, using the tamper to press the ingredients into the blades.
- Add the mixture to the bowl with the dry ingredients, adding 1 tablespoon of milk if needed. Press into the pan (dough will be soft) and halfway up the sides. Prick the crust with a fork and chill for 1 hour.
- Bake for 30 to 35 minutes until golden.
- Transfer the pan to a wire rack and let the crust cool before filling.
Pumpkin Pie Filling
Ingredients
- 355 ml (12 fluidounces) evaporated milk
- 2 large eggs
- 425 g (15 ounces) pumpkin
- 55 g (¼ cup) dark brown sugar, packed
- 2 Tablespoons honey, or sugar
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
Directions
- Place milk, eggs, pumpkin, brown sugar, honey, ground cinnamon, cloves, ginger, cardamom, and salt into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 280 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Cholesterol | 60 mg |
| Sodium | 170 mg |
| Total Carbohydrate | 40 g |
| Dietary Fiber | 4 g |
| Sugars | 24 g |
| Protein | 7 g |
