- 1.5 cups graham crumbs
- 2 tablespoon light butter melted (I used Gay Lea)
- 1 tablespoon water
- 2 eggs
- ½ cup brown sugar
- 1.5 cups canned pumpkin
- 1 cup plain non fat greek yogurt
- 1 teaspoon vanilla
- 2 tablespoon flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- Pinch of salt
Preheat the oven to 350F. Line a 9-inch dish with some parchment paper and lightly spray.
In a dish, mix the graham cracker crumbs, melted butter, and water together. Pat the crumb mixture down into the 9-inch dish and pre-bake the crust for 8 minutes. Remove it from the oven but leave the oven on.
In a bowl, mix together the eggs and brown sugar until light and fluffy. Then stir in the pumpkin puree, nonfat Greek yogurt, and vanilla extract.
Gently mix in the all purpose flour, spices, and salt. Once it is well blended, pour it out into the dish on top of crumbs and bake for 45 minutes. Make sure the middle is set and does not jiggle.
Let it cool completely, then refrigerate (covered) for at least 2 hours or overnight.
Cut into 16 squares and serve. It’s best if stored in the fridge until you’re ready to serve.
Freestyle SP (Blue & Purple)- 3 using W/W recipe builderS/mart Points (Green) – 3 using SP calculatorPoints Plus- 2 using PP calculator
4 points per pumpkin pie square based on the W/W app recipe creator.