Skinny Pumpkin Pie

4 cups cooked carrots (approximately 2 cups mashed)

2/3 cup brown sugar

1 TBSP flour

1 cup sweetened condensed milk

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

2 eggs

Combine all ingredients in a blender and puree. Pour into unbaked pie crust. Bake at 425 for 20 minutes. Reduce heat to 350 and bake 40-45 more minutes (or until toothpick comes out clean). Cool and enjoy!

Paul actually found this recipe online because we had a ton of carrots from our garden that needed to be used. I won't lie....I was a little skeptical about a pie made out of carrots, but it is actually very good and tastes just like pumkin pie. So, I let Paul name it and he came up with skinny pumpkin pie. Give it a try....

Yummy Pumpkin Bars

4 eggs
2 cups sugar
1 cup oil
1 15-oz can pumpkin
2 teaspoons ground cinnamon
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 3-oz package cream cheese, softened
1 teaspoon vanilla
1 tablespoon milk or cream
6 tablespoons butter, softened
3 cups powdered sugar
dash of salt

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray; set aside.
In large bowl, beat eggs with an electric mixer until frothy. Add sugar, oil, and pumpkin; mix until smooth. Add cinnamon, flour, baking soda, and salt. Spread evenly in prepared pan and bake 25-30 minutes. Cake is done when a wooden toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powdered sugar, and a dash of salt in a medium bowl until smooth. Frost cake and cut into squares.
Makes 18-24 squares.

This recipe comes from a cookbook called "52 weeks of proven reciptes for PICKY kids" by Jill McKenzie. They are delicious, addicting, fattening :) and fun for fall. Sorry no picture...but enjoy!!