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The past two years, I’ve heard people saying the pumpkin pie/pumpkin spice craze has gone too far, but I couldn’t disagree more!
I say bring on the pumpkin everything. I love it, and it only lasts for a couple months each year.
Once you bake up this easy pumpkin pie cake, everyone will agree with you that pumpkin is not a passing fad and that it hasn’t gone overboard. This dessert is a great way to be instantly popular at a pot luck and is sure to impress. It’s also delightfully simple and quite a bit healthier.
Yep, it’s time for some Greek yogurt again!
I love pumpkin pie cakes/bars, but they usually contain evaporated milk. By swapping the evaporated milk for Greek yogurt, you slash about 450 calories from the dish and an enormous quantity of saturated fat and cholesterol.
The cake mix and butter topping still isn’t exactly health food, but at least the pumpkin custard portion of the dessert is significantly better for you and, I think, actually even tastier! If you want an even healthier pumpkin pie bar recipe, please see this post for Greek yogurt pumpkin pie bars made entirely from scratch – no cake mix!
The Greek yogurt makes the pumpkin pie part of this dessert slightly tangy. I like it as a contrast to the sweet crust, but add an additional 1/4-1/2 a cup of sugar if you really want a sweet pumpkin custard, too.
This is delicious warm, room temperature, or with homemade whipped cream on top! You can sprinkle the finished pie cake with extra cinnamon or keep it plain.
Another delicious way to make this cake is by adding a chopped pecan topping before cooking it. Yum!
Love Greek yogurt, pumpkin, and healthier treats? Please stop by and check out my pumpkin pie spice dip! It’s a dessert dip you won’t regret indulging in.
I also have even healthier Greek yogurt pumpkin pie bar without the cake mix!
What’s your favorite healthy substitution? Apple sauce for oil? Greek yogurt for…everything? I’d love to hear!