Cinnamon Pumpkin Bars


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These bars are a lovely late summer or early Fall treat to pack for a picnic, lunch or afternoon snack! They are low in carbs and make a wonderful healthy treat.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

24 servings


  • 1 1/2 C. walnuts
  • 1 1/2 C. graham crackers, low fat
  • 1/4 C. butter
  • 1/4 tsp. cinnamon
  • First layer of filling:
  • 12 oz. light cream cheese
  • 1/4 C. Splenda
  • 2 C. non- dairy whipped topping, fat free
  • Top layer:
  • 2 C. skim milk
  • 2 1-oz. packages sugar-free vanilla pudding
  • 16 oz. canned pumpkin
  • 1 tsp. pumpkin pie spice

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Crush the graham crackers in a food processor. Grind the walnuts until they are fine. Mix the graham cracker crumbs, cinnamon and walnuts together. Melt the butter and add to the crumb mixture. Press the crust into the bottom of a 9x13 pan. Bake at 350 degrees for 15 minutes.

After the crust has cooled, whip the cream cheese and Splenda. Fold into the cool whipped toping. Spread on crust. Combine the pudding and milk, then add the pumpkin and pumpkin pie spice. The mixture will be thick. Pour over the cream cheese mixture and chill. Serve.

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