Mediterranean Pumpkin Pie Squares



These individually-portion squares are a perfect holiday treat.

 

 

Ingredients for pumpkin pie filling:

  •        1 (29 oz) can pumpkin puree
  •        1 cup Blue Isle Mediterranean Yogurt Spread in Original
  •        ¼ cup evaporated skim milk
  •        ⅓ cup sugar
  •        ⅓ cup light brown sugar
  •        2 eggs, beaten
  •        1 heaping tbsp pumpkin pie spice
  •        1 tsp. of vanilla extract 

 

Ingredients for pie crust:

  •        1 cup graham crackers, crushed
  •        1 cup quick oats
  •        1 tbsp cinnamon
  •        ¼ cup light brown sugar
  •        ⅔ cup Blue Isle Mediterranean Yogurt Spread in Honey
  •        ½ tsp vanilla extract 

 

Directions for 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.

 

 

Directions for pie crust:

Preheat the oven to 425 degrees F.

With cooking spray, grease a 9x13 baking dish; set aside. In a food processor, combine the graham crackers and quick oats. Pulse until fine crumbs and fully mixed. Add cinnamon, light brown sugar, Blue Isle Mediterranean Yogurt Spread in honey, and vanilla extract. Press evenly in the bottom of the baking dish.  Place pumpkin pie filling on top, for a seasonal treat. Bake in oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes.

 

 

Recipe adapted from RD Delicious