Healthier Pumpkin Pie with Greek Yogurt
Healthier Greek yogurt Pumpkin Pie has all the creaminess and warm pumpkin spice flavors of traditional pie, but with extra protein, less sugar, and a creamy texture thanks to rich Greek (or coconut) yogurt. If you love classic pumpkin pie but want something lighter, creamier, and made with wholesome ingredients, this is the perfect option! This healthier pumpkin pie is perfect for Thanksgiving, fall gatherings, or anytime you’re craving a cozy, nourishing dessert that still tastes indulgent.
Ingredients
Crust
- 1 box Simple Mills Sweet Thins or toasted pecan cookies or Siete cinnamon cookies
- 3 tbsp melted coconut oil, grass-fed butter, or vegan butter
Pumpkin pie bars
- 1 15 oz pumpkin puree
- 3/4 xup thick greek yogurt or greek style coconut yogurt
- 2 eggs, room temp
- 1/4 cup maple syrup
- 1/4 cup coconut sugar *increase to 1/3 cup if you want sweeter bars
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350F. Line a 9x9 square baking dish with parchment paper.
- In a food processor, combine the cookies and oil/butter and mix until a crumbly mixture forms. Pour this into the pan and spread it out evenly, packing it down the best you can.
- Then add all of the filling ingredients to the processor and blend until you have a smooth mixture. Pour the batter over the crust, spreading it out evenly.
- Bake the tart for 35 minutes. Then, remove from the oven and let cool completely (about an hour). Then move to the fridge to the fridge to set for at least 3 hours. The longer it sets, the better!
- Once the pie is fully set, gently remove it from the pan. Slice into bars and top with whipped cream or coconut whipped topping. Enjoy!