Greek Yogurt Pumpkin Pie Bars
The perfect autumn treat, these Greek Yogurt Pumpkin Pie Bars are creamy, spiced, and sure to satisfy your fall cravings. Easy to make and delightful to serve, these bars are the ultimate comfort dessert for any occasion!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Blender
- Whisk
- Frying Pan
- Oven
Ingredients
- 2 cups Graham crackers pulsed into crumbs
- 6 tablespoons Unsalted butter melted
- 1/3 cup Granulated sugar
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 can (29 oz.) Pumpkin
- 1 cup Plain Greek Yogurt (8 oz) FULL FAT
- 1/4 cup Heavy cream
- 1/2 cup Granulated sugar
- 1/2 cup Packed brown sugar
- 2 large Eggs at room temperature, lightly beaten
- 3 teaspoons Pumpkin pie spice
Instructions
- Grease a 9 x 13 inch baking pan, line it with parchment paper, then grease the parchment paper; set aside.
- In the body of a blender combine graham crackers, cinnamon, salt, sugar, and vanilla. Pulse until the crackers have been completely smashed into tiny crumbs. Add melted butter; stir well to combine. Press mixture evenly into prepared pan.
- Pour pumpkin mixture on top of crust when ready to bake. Whisk together all of the ingredients in a large bowl until well combined.
- Pour the filling into the crust and bake for 10 minutes at 425 degrees (F), then lower the oven temperature to 350 degrees (F) and bake for about 45 minutes longer, or until the filling is fully set.
- Transfer the pan to a rack and let cool completely. Cut into bars and serve with whipped cream (if desired).
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to four days.
- Tip 2: Yes, you can freeze these bars! Wrap them tightly and store in the freezer for up to three months.
- Tip 3: Try serving these bars with a scoop of vanilla ice cream for an indulgent treat.
- Tip 4: Experiment with different crusts, like an oatmeal or nut crust.
- Tip 5: Add a touch of cayenne pepper for a subtle kick in your filling.