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This recipe for Greek yogurt pumpkin pie bars may be healthier, but please do not delude yourself: these are not actually healthy. Yes, they have Greek yogurt and, yes, they are better for you than they could be, but they’re totally still a dessert.
I felt like that was a necessary disclaimer since so many of the desserts I’ve posted in the past year or so would only be considered a dessert by other weird people!
These pumpkin pie bars aren’t as sweet as many mainstream desserts, but they don’t have my characteristic total lack of sugar, either.
Strangely, these pumpkin pie bars came about as a result of being sick and tired.
We returned home to Hawaii right before Thanksgiving and were supposed to eat with friends, but Papi Chulo woke up feeling poorly. We ultimately decided to stay home and I had to get creative to come up with a Thanksgiving meal!
Barbecue and mashed sweet potatoes with nuts and apples formed the bulk of our meal, then we had the first version of these pumpkin pie bars for dessert. I wanted to make pie, but discovered that (quite inexplicably) our Graham crackers smelled and tasted like Play-Doh. With no time to make a real pie crust, I decided to try some pumpkin pie bars with an easy oatmeal crust. They were good, but after a few tweaks, the second batch turned out even better. (No, I didn’t make them both on the same day! There were three days between batches.)
That second recipe is what I’m sharing with you today!
Making these is way easier with a standing mixer, but you can use your hand and arm power, instead. If you don’t have a standing mixer, you’ll need to cut the flour into the butter/oatmeal mixture with a pair of forks. With my standing mixer, it takes about 3 minutes to achieve the desired texture, so it will probably take even longer by hand. It’s worth it, though!
For the crust and topping
For the pumpkin pie filling
For the crust
For the filling
Fun tidbit – did you know that Grade B maple syrup actually means it has a deeper, more maple-y flavor, not that it’s in any way lower quality? I always enjoy using Grade B syrup when I can get my hands on it.
Okay, so I admit it – he had help eating those pumpkin pie bars…
Have you ever had to create an unexpected holiday meal? How did it turn out? Did you create any new dishes to match what was in the pantry?