Description
Move over pumpkin pie. These pumpkin pie bars can satisfy your craving with lightened up ingredients. Plus, it’s easier for portion control by cutting them into small squares versus trying to cut a sliver of pie.
Ingredients
Scale
- For the crust:
- 1 cup graham crackers, crushed
- 1 cup quick oats
- 1 tbsp cinnamon
- 1/4 cup light brown sugar
- 2/3 cup Cabot low fat vanilla yogurt
- 1/2 tsp vanilla extract
- For the pumpkin pie filling:
- 1 (29 oz) can pumpkin puree
- 1 cup Cabot low fat vanilla yogurt
- 1/4 cup evaporated skim milk
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 2 eggs, beaten
- 1 heaping tbsp pumpkin pie spice
Instructions
- Preheat the oven to 425 degrees F.
- For the crust: With cooking spray, grease a 9×13 baking dish; set aside. In a food processor, combine the graham crackers and quick oats. and pulse until fine crumbs. Add the cinnamon, light brown sugar, yogurt, and vanilla extract. Press evenly in the bottom of the baking dish.
- For the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, yogurt, sugar, brown sugar, eggs, and pumpkin pie spice.
- Pour the filling over the crust evenly. Bake in the oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes. Take out of the oven and let cool completely before slicing.
