Pumpkin Pie Bars with Greek Yogurt Whipped Cream

INGREDIENTS

for the crust

1 1/4 cups

finely crushed gingersnap crumbs

1 tbsp

unsalted butter, melted and cooled slightly

2 tbsp

unsweetened applesauce

3/4 tsp

Gourmet Garden Ginger Paste

for the filling

large egg, lightly beaten

large egg white, lightly beaten

1 1/4 cups

pumpkin purée (NOT pumpkin pie filling)

1/2 cup

granulated sugar

3 tbsp

plain nonfat Greek yogurt

1/2 cup

nonfat milk

2 tsp

cornstarch

1 1/4 tsp

ground cinnamon

1/2 tsp

Gourmet Garden Ginger Paste

1/4 tsp

ground nutmeg

2 tsp

vanilla extract

for the whipped cream

3 tbsp

heavy whipping cream

3 tbsp

powdered sugar

6 tbsp

plain nonfat Greek yogurt

1 tsp

clear vanilla extract

scant ⅛ tsp ground cinnamon