Pumpkin Pie Bars and Greek Yogurt Whip Cream #recipe

1 ¼ c (145g) finely crushed gingersnap crumbs
1 tbsp (14g) unsalted butter, melted and cooled slightly
2 tbsp (32g) unsweetened applesauce
¾ tsp (2g) Gourmet Garden Ginger Paste

for the filling
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 ¼ cups (305g) pumpkin purée (NOT pumpkin pie filling)
½ cup (96g) granulated sugar
3 tbsp (46g) plain nonfat Greek yogurt
½ cup (120mL) nonfat milk
2 tsp cornstarch
1 ¼ tsp ground cinnamon
½ tsp Gourmet Garden Ginger Paste
¼ tsp ground nutmeg
2 tsp vanilla extract

for the whipped cream
3 tbsp (45mL) heavy whipping cream
3 tbsp (23g) powdered sugar
6 tbsp (92g) plain nonfat Greek yogurt
1 tsp clear vanilla extract
scant ⅛ tsp ground cinnamon

Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
To prepare the crust, add the gingersnap crumbs to a bowl. Mix in the butter until mostly incorporated. Stir together the applesauce and ginger paste, then mix into the crumb mixture until fully incorporated. Press the mixture into the prepared pan, and bake at 300°F for 6 minutes. Cool on a wire rack while preparing the filling.
To prepare the filling, whisk together the eggs, pumpkin, sugar, and yogurt. In a separate bowl, whisk together the milk and cornstarch until smooth. Add the milk mixture and remaining ingredients to the pumpkin mixture, and whisk until smooth. Pour on top of the cooled crust, and bake at 300°F for 20-24 minutes, or until the center no longer jiggles when gently shaken. Cool completely to room temperature. Cover with plastic wrap, ensuring that the plastic completely touches the surface of the bars, and chill for at least 3 hours before slicing and serving.
To prepare the whipped cream, place a metal or glass bowl and the beaters to an electric mixer in the freezer for 5 minutes. Once cold, add the whipping cream to the bowl, and beat until thickened and about doubled in size. (Look for the very beginning of the soft peak stage.) Add in the remaining ingredients, and beat until the mixture reaches the stiff peak stage. Chill until ready to serve the bars; then pipe a dollop onto the top of each bar just before serving.
Notes: To yield 1 ¼ cups of gingersnap crumbs, I used 80 of these cookies. For a gluten-free version, make sure to substitute gluten-free gingersnaps (such as these).

For sweeter whipped cream, add more powered sugar a tablespoon at a time until it reaches the desired sweetness level.

The whipped cream recipe yields more than is necessary to top the bars. Chill any leftovers in an airtight container for up to 3 days

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