Pumpkin Cream Cheese Bars - Slender Kitchen
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Pumpkin Cream Cheese Bars

By Kristen Mccaffrey
  
adapted from: foodandwine.com
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195
Calories 
30g
Carbs 
7g
Fat 
5g
Protein 
6
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Recently I got a number of emails about Thanksgiving dessert options. Usually I opt to make some type of cookie since desserts aren’t my specialty. These oatmeal white chocolate cranberry or pumpkin oatmeal chocolate chip cookies are both great options. However this year I decided I wanted to try making something with pumpkin that wasn’t too high in calories. I experimented with a few recipes and finally landed on this simple recipe with cream cheese. It’s a twist on a recipe I saw in Food and Wine and uses store bought reduced fat pie crust to speed things up. You can also easily get 16 servings out of this if you want to reduce the points to 4 and calories to 160.

Prep Time

Pumpkin Cream Cheese Bars

14
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

12
  • 1 U refrigerated pie crust, store bought
  • 15 oz. can pumpkin puree
  • 2 U eggs
  • 12 oz. can nonfat evaporated milk
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 2 oz light cream cheese
  • 1 tbsp powdered sugar

Nutritional Facts

Serving Size: 
1 bar (111g)
Amount Per Serving
Calories 195
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 3g
13%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 35mg
12%
Sodium 174mg
8%
Total Carbohydrate 30g
10%
Dietary Fiber 1g
6%
Sugars 18g
Protein 5g

Directions

  1. Spread the pie crust out in a 9 X 13 glass dish coated with cooking spray. Par-bake according to package directions. Set aside.
  2. Change the oven temperature to 425 degrees.
  3. Combine the pumpkin, milk, eggs, brown sugar, white sugar, pumpkin pie spice, and salt. Pour over the crust.
  4. Melt the cream cheese until soft in the microwave. Stir in the powder sugar.
  5. Using a knife, swirl the cream cheese mixture into the pumpkin.
  6. Bake for 10 minutes at 425 degrees. Turn down to 350 and bake for 25 more minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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