Yogurt Pumpkin Pie Bars

| November 16th, 2020

Ingredients:
Crust: 
1 c. crushed graham cracker 
1 c. quick oats 
1 Tbsp cinnamon 
¼ c. light brown sugar 
 c. WMF Yogurt 
Filling:
1 – 29oz can pumpkin purée 
1 c. WMF Yogurt 
¼ c. evaporated milk 
 c. sugar 
 c. light brown sugar 
2 eggs beaten 
1 Tbsp pumpkin pie spice 
Directions: 

1. Preheat the oven to 425 degrees F. For the crust, use a food processor to combine the graham crackers and the oats and blend until they are fine crumbs. Add the cinnamon, light brown sugar, and yogurt and combine until well mixed. Pour into a greased 9×13 pan and smooth over the bottom. Bake crust for 5 minutes and then set aside.

2. For the pumpkin pie filling, whisk all of the ingredients in a large bowl until mixed evenly. Pour into the pan on top of the crust. Bake for 10 min at 425 and then bake for 45 min on 350. Once finished, let cool completely before cutting.

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