Sunday, January 29, 2012

Sweet Sundays: Toffee Pumpkin Pie Bars


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My newest obsession is finding great desserts for less than 200 calories per serving.  I don’t want to feel guilty about the food that I have been filling my face with so I have been on the hunt.  I want to have something in my refrigerator or pantry that I can grab and say to myself. “ This isn’t that bad for me and I have counted it into my calories for the day.” 

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I found this recipe for Toffee Pumpkin Pie Bars in the Better Homes and Gardens “Ultimate Low Calorie Cook Book”.  I love, love, love this cookbook.  It is easy to use, and the pages are starting to get crinkled.  I have used this cookbook 4 times already, just in the past two weeks and I am not ready to stop now.  I did substitute cinnamon grahams for gingersnap cookies in the crust. I think any crust would work with these.  Please enjoy these delicious treats and have a sweet Sunday!

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Toffee Pumpkin Pie Bars

Makes 32 bars


Calories: 145

Fat:  8 grams (4 saturated)

Carbohydrates: 17 grams

Fiber: 1 gram

Protein:  2 grams



Toffee Pumpkin Pie Bars


1 recipe Ginger Crumb Crust (following)

1 16 ounce can pumpkin

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

4 eggs, lightly beaten

1 1/2 cups fat free half and half

1/2 cup toffee pieces

1/2 cup chopped pecans, toasted

Sugar Free caramel ice cream topping for the drizzle.


1.  Preheat oven to 375 degrees.

2.  Line a 13x9x2 inch baking pan with parchment paper of foil.  Lightly spray the pan with baking spray.  Press the crust into the bottom of the pan.

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3.  In a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt and cloves.  Add eggs; beat lightly with a fork until combined.

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4.  Gradually add half-and-half, stir until combined.  Pour filling into crust lined pan.

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5.  Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. 

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6.  Sprinkle top with toffee pieces and pecans.  Cool on rack.

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7.  Using the paper of foil, carefully lift the bars out the pan.  Cut into 32 bars.  Chill for two hours.  Before serving drizzle with the caramel topping.


For the crust:  In a medium bowl combined crushed 2 cups crushed cinnamon graham crackers, 1/4 cup sugar, 1/2 teaspoon ginger and 1/4 cup all-purpose flour.  Add 1/2 cup melted butter and stir until well combined. 

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1 comment:

  1. Sarah this looks so good I will have to try it soon!!!