Creamy Pumpkin Spice Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chai tea concentrate adds a surprise spice flavor in these creamy pumpkin bars.
Ingredients
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 2 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 3/4 cups heavy whipping cream
- 1/2 cup plus 2 tablespoons chai liquid concentrate
- 1/2 cup sugar
- 1/4 teaspoon salt
Instructions
- Heat oven to 350 °F. Let dough stand 10 minutes at room temperature to soften.
- Press dough evenly in bottom of ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
- Meanwhile, in large bowl, beat eggs, pumpkin, 1/2 cup of the whipping cream, 1/2 cup of the chai concentrate, the sugar and salt with whisk until well blended. Pour pumpkin mixture evenly over crust.
- Bake 45 to 50 minutes or until center is set. Cool completely, about 2 hours.
- In medium bowl, beat remaining 1 1/4 cups whipping cream and remaining 2 tablespoons chai concentrate with electric mixer on high speed until soft peaks form. Spread evenly onto bars. Refrigerate 1 hour before serving.
- Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
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