1/2 cup 60% to 70% tub-style vegetable oil spread, softened
1/2 cup packed brown sugar*
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/3 cup canned pumpkin
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
1 1/2 cups all-purpose flour
1/2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1 cup frozen light whipped dessert topping, thawed
Freshly grated nutmeg (optional)
Spread dough into prepared pan. Bake for 12 to 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on a wire rack.
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in half of the dessert topping. Fold in remaining dessert topping. Spread over cooled pumpkin layer. If desired, sprinkle with nutmeg. Cut into bars.
We do not recommend sugar substitutes for this recipe.
Per Serving: cal. (kcal) 90, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 2, carb. (g) 11, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 5, pro. (g) 1, vit. A (IU) 728.85, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.09, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 75, Potassium (mg) 33, calcium (mg) 10.1, iron (mg) 0.54, Other Carb () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet