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Greek Yogurt Pumpkin Pie Bars

Greek Yogurt Pumpkin Pie Bars

Ashley Manila
Greek Yogurt Pumpkin Pie Bars feature a crunchy graham cracker crust and a creamy pumpkin pie filling! 
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Prep Time 10 minutes
Cook Time 55 minutes
Inactive Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 16 bars

Ingredients
 

For the Crust:

  • 2 cups graham crackers, pulsed into crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup + 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

For the Greek Yogurt Pumpkin Filling:

  • 1 can (29 oz.) pumpkin
  • 1 cup (8 oz) FULL FAT Plain Greek Yogurt
  • 1/4 cup heavy creamy
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/2 cup + 2 tablespoons packed brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 3 teaspoons pumpkin pie spice

Instructions
 

Preheat oven to 425 degrees (F).

    For the Crust:

    • 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.

    For the Greek Yogurt Pumpkin Filling:

    • 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).
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