Pumpkin Pie Protein Bars

I'm trying really hard not to jump on the pumpkin bandwagon just yet but even though it's technically still summer, the cooler nights are setting in and it's starting to feel like fall. Today I was really craving my favorite clean eating fall dessert. Okay, these are not completely "clean", but they make a great substitute for a "naughty" dessert. This is the recipe exactly as I made them, with the exact brands and macronutrient breakdown for those products. If you use a different protein powder or use regular milk the breakdown will likely be different. I used Almond Breeze Almond Milk instead of regular cow's milk to drop the carb count for the recipe. These only last a few days in the fridge so eat 'em up fast and share with friends!

Ingredients:

Crust:
1 Cup Whole Wheat Flour
1/2 Cup Old Fashioned Rolled Oats
1/2 Cup Brown Sugar
1/2 Cup Butter, chilled & cubed

Blend ingredients in food processor or by hand until clumpy. Press mixture into greased 9 x 13 pan. Bake at 350 for 12 minutes.

While crust is baking...Bring to boil the following:
2 Cups Almond Breeze Unsweetened Vanilla Almond Milk
1 Tsp Pumpkin Pie Spice
1 Tsp Nutmeg
1 Tsp Cinnamon

Combine Milk mixture with:
5 Scoops Vanilla Flavored Protein Powder (Siren Labs Isolate)
3 Eggs (beaten)
2 Cups Pumpkin Puree (I used Organic canned pumpkin...Thanks Elaine!)

Pour pumpkin mixture over hot crust and bake at 350 for 20-25 minutes. Chill for at least 2 hours. Cut into 12 bars and serve! A little fat free Cool Whip is really good on top! ;)

Calories: 235
Fat: 10g
Carbohydrate: 23g
Protein: 14g