Recipe

Pumpkin Pie Squares with Cinnamon-Sugar Yogurt Topping

November 01, 2015

When the leaves change and the air turns crisp, there’s one flavor many of us look forward to: pumpkin spice. While usually reserved for lattes or Thanksgiving pie, here’s another fun recipe to enjoy throughout the season.

Ingredients

CRUST

  • Softened butter, for the baking dish
  • 1 cup graham cracker crumbs
  • 1/2 cup old‑fashioned oats
  • 1/4 cup light brown sugar
  • 4 tablespoons butter, melted
  • 2 tablespoons milk

FILLING

  • 1 (15‑ounce) can pumpkin purée
  • 2 large eggs, beaten
  • 3/4 cup granulated sugar
  • 3/4 cup vanilla yogurt
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

TOPPING

  • 1 cup plain Greek yogurt
  • 2 teaspoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

For the crust, preheat the oven to 350°F. Butter a 9 by 13‑inch baking dish with the softened butter; set aside.

For the crust, combine the graham cracker crumbs, oats, brown sugar, melted butter, and milk in a medium bowl. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes or until lightly golden brown.

For the filling, combine the pumpkin, eggs, granulated sugar, yogurt, milk, cinnamon, pumpkin pie spice, and salt; mix until thoroughly blended. Pour the filling into the baked crust and spread evenly. Bake for 30 minutes or until the filling is almost set.

Sprinkle the pecans evenly over the filling and bake for 10 to 15 minutes more or until the center is set. Transfer the dish to a wire rack to cool completely.

For the topping, mix the yogurt, granulated sugar, and cinnamon in a small bowl; cover and chill until ready to serve.

To serve, cut into squares. Top each square with a dollop of yogurt topping.



Make this recipe lactose intolerance friendly by using lactose free cow’s milk; the yogurt with live and active cultures already helps digest the lactose.

Plus, here’s a fun fact: These pumpkin pie squares hail from the Anglin family in Bentonvolle, Ark. Ryan and Susan Anglin, who are fourth-generation dairy farmers, run Triple A Farms with their two sons.

If you love this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Learn more about it here or order it below today!

Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing.

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Pumpkin Pie Squares with Cinnamon-Sugar Yogurt Topping

PT0M PT0M PT0M

When the leaves change and the air turns crisp, there’s one flavor many of us look forward to: pumpkin spice. While usually reserved for lattes or Thanksgiving pie, here’s another fun recipe to enjoy throughout the season.

Serves 0 Ingredients:

CRUST

Softened butter, for the baking dish, 1 cup graham cracker crumbs, 1/2 cup old‑fashioned oats, 1/4 cup light brown sugar, 4 tablespoons butter, melted, 2 tablespoons milk,

FILLING

1 (15‑ounce) can pumpkin purée, 2 large eggs, beaten, 3/4 cup granulated sugar, 3/4 cup vanilla yogurt, 1/2 cup milk, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 1/2 cup chopped pecans,

TOPPING

1 cup plain Greek yogurt, 2 teaspoons granulated sugar, 1 teaspoon ground cinnamon,

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