Baking spray with flour
1/4 cup (120 ml) liquid egg substitute
2 large egg whites
3/4 cup (143 g) one-to-one sugar substitute
1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk
1/4 cup (60 ml) canola oil
1 16-ounce can (480 g) unsweetened pumpkin
1/4 cup (36g) currants
2 cups (280 g) unbleached all-purpose flour
2 teaspoons (10 ml) pumpkin pie spice
2 teaspoons (10 ml) baking powder
1/8 teaspoon salt (0.6 ml) (optional)


Preheat oven to 350° F (180° C),
Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray.
 In a large bowl, combine egg substitute, egg whites, sugar
substitute. dry skim milk, canola oil, and pumpkin. Mix for about
2 minutes. Stir in currants.  Sift dry ingredients over the mixture
and fold in. Place the batter into he prepared pan and bake for
about 40 minutes until the batter springs bake when touched in
the center. Cool in the pan and cut into 36 bars.
Per 1-bar serving:
56 calories (23% calories from fat),
2 g protein,
2 g total fat (0.1 g saturated fat),
10 g carbohydrates,
1 g dietary fiber,
0 cholesterol,
39 mg sodium
Diabetic exchanges:
1/2 carbohydrate (bread/starch)

Pumpkin Spice Bars

3rd Edition Oct 2005