MAPLE PUMPKIN PIE BARS

If you are looking for a tasty diabetic treat for a special occasion, try these maple pumpkin pie bars. Remember this is a dessert, not a meal, so eat accordingly. This is a good dessert for a large occasion or taking to a gathering. That way you can enjoy a serving of dessert with everyone else and not be tempted to over-indulge.

Nonstick cooking spray
1 box (2-layer size) sugar-free yellow cake mix
4 eggs, divided (or 1 cup egg substitute, if you prefer)
1/2 cup unsalted butter, melted
1 1/2 tbsp sugar-free maple-flavored syrup or 1 tbsp real maple syrup

1/4 cup Splenda Brown Sugar Blend or equivalent of your favorite substitute
1 brick (8-oz) Neufchatel (low fat) cream cheese
1 can (15-oz) pumpkin
1 pkg (3.4-oz) sugar-free vanilla instant pudding mix
1 tsp pumpkin pie spice
1/4-1/2 tsp ground cinnamon
1 carton sugar-free Cool-Whip, thawed

Preheat oven to 350 degrees.
Lightly spray a 9 x 13-inch pan with nonstick cooking spray.

Combine the dry cake mix, 1 egg (or 1/4 cup egg substitute), butter; press onto the bottom of the pan. Drizzle the syrup overall.

Beat the Neufchatel cheese, Splenda, remaining eggs, pumpkin, dry pudding mix and pumpkin pie spice with an electric mixer until blended. Pour mixture over the crust.

Bake at 350 degrees 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.

Before serving, spread the Cool Whip over the top and sprinkle with the cinnamon. Remember cinnamon is a blood sugar stabilizer so go with the heavier amount if you enjoy the taste.

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