I participated in an Influencer Activation on behalf of Mom Central Consulting for Monk Fruit In The Raw. I received product samples to facilitate my post as well as a promotional item to thank me for my participation.
Fall is in the air which means that everyone everywhere seems to be talking non-stop about Pumpkin. You can’t go to the grocery store or scroll through Facebook without seeing something Pumpkin related. If you love pumpkin flavored EVERYTHING than this has got to be your favorite time of the year.
And here at Little Us, I’m not going to disappoint you. I’m going to succomb to the Pumpkin flavored everything and share with you the very first thing I baked this fall season which just so happens to have Pumpkin in it. Pumpkin Bars.
I did however, do something a little different than some. See September isn’t just National Newborn Screening Awareness month, it’s also National Childhood Obesity Month which is why instead of using regular ole sugar for this recipe I substituted it for Monk Fruit In The Raw. It’s sugar free and calorie free which helps cut down on the overall caloric intake which is a total win in my book. Because it’s made with pumpkin it’s also full of Vitamin A and you get some Vitamin C in there too! Best of all?
The flavor wasn’t compromised at all. If I hadn’t been the one doing the baking, I never would have realized that it wasn’t sugar. I didn’t tell my family that there was a substitution and they didn’t realize there was a difference either, they all ate it up without hesitation.
This recipe is super easy to throw together. It DOES require some refrigeration before serving though so make sure you keep that in mind. I promise it’s worth the wait
Ingredients
Directions
- Preheat oven to 350º.
- In a large bowl whisk together, 2 15oz Cans Solid Pack Pumpkin, 1 10oz can Evaporated Milk, 1 1/2 Cup Baker's Bag Monk Fruit In The Raw, 4 Eggs, 2 tsps Cinnamon , 1 tsp Ginger and 1/2 tsp nutmeg.
- Whisk until smooth.
- Pour into an ungreased 13x9 baking pan.
- Spread out the package of dry cake mix over the pumpkin mixture. Pour the melted butter over the top.
- Bake for 50-60 minutes. Then cool for one hour on a wire rack.
- Refrigerate for 3 hours or overnight before serving.
What’s Monk Fruit In The Raw?
Monk Fruit In The Raw is derived from monk fruit, a vine-ripened fruit, native to Asia. It is 200-300x sweeter than cane sugar.
Monk Fruit In The Raw comes in two different forms, a Baker’s Bag which enables you to substitute Monk Fruit In the Raw cup for cup for sugar and packets. For more information and delicious recipes you can follow In The Raw on Facebook and Twitter.
Leave a Reply