Makes 24 Servings
1 Serving = 4 PointsPlus™
1/3 cup all-purpose flour
1/2 cup Splenda granulated, divided
1 cup old fashioned oats
1/2 cup chopped walnuts (or pecans)
3/4 cup light butter
1 (8 oz.) package fat-free cream cheese
3/4 cup fat-free egg substitute
1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling)
1 tsp pumpkin pie spice
1 cup mini chocolate chips
Preheat oven to 350º. Line 13 x 9 inch baking pan with foil and spray.
In a medium bowl, combine flour, Splenda brown sugar blend, 1/3 cup Splenda granulated, oats & nuts. Cut in butter with a fork until mixture is crumbly.
Press all but about 1 cup of the crust mixture into the bottom of the prepared pan.
Bake 15 minutes. Allow to cool.
Beat cream cheese, egg substitute, remaining 1/2 cup Splenda granulated, pumpkin and pumpkin pie spice until well blended.
Pour over crust. Sprinkle remaining crust mixture and chocolate chips over filling.
Bake 30 minutes or until set. Lift from pan to rack to cool.
Cut into 24 bars.
MY SPIN: The next time I make this I'm going to use 2 tsp pumpkin pie spice and 1/2 cup of the mini chocolate chips. And I think I'll refrigerate it before I eat some......think it will be better chilled. And I'll make sure I have enough chopped walnuts.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***