How To Make The Best Pumpkin Pie Greek Yogurt Bars (Lower Sugar)

All the Pumpkin Pie, Half the Sugar Crash

I love pumpkin pie. What I don’t love is the heavy, sleepy feeling after a big slice on top of a big dinner. And let’s be real, nobody wants to roll out pie crust the night before Thanksgiving. So I started making these Pumpkin Pie Greek Yogurt Bars instead.

A buttery almond flour crust gets pressed right into the pan, no rolling pin needed. The filling swaps the usual evaporated milk for thick Greek yogurt, so it bakes up silky and custardy with a gentle tang and a little extra protein. Maple syrup sweetens it lightly, and there’s a sugar-free option if you’re watching blood sugar.

They slice into neat little squares that are easy to serve to a crowd. Let’s get baking.

Essential Ingredients and Kitchen Tools

For the Almond Flour Crust:

• 1 1/2 cups (168 g) blanched almond flour (not almond meal, which is coarser and makes a gritty crust)
• 3 tbsp unsalted butter (melted; coconut oil works for dairy-free crust)
• 2 tbsp pure maple syrup (or a sugar-free maple-flavored syrup)
• 1/2 tsp ground cinnamon and a pinch of salt

For the Pumpkin Greek Yogurt Filling:

• 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling, which is already sweetened and spiced)
• 1 cup (240 g) plain Greek yogurt (2% or full-fat, at room temperature so it doesn’t seize)
• 3 large eggs (room temperature)
• 1/3 cup (80 ml) pure maple syrup (or 1/3 cup golden monk fruit or allulose blend for a sugar-free version)
• 2 tbsp cornstarch (helps the filling set cleanly so it slices without weeping)
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves)
• 1 tsp vanilla extract and 1/4 tsp kosher salt

For Serving (Optional):

• Lightly sweetened whipped cream or a spoonful of vanilla Greek yogurt
• A pinch of cinnamon or chopped toasted pecans

Kitchen Tools:

• 8 x 8-inch square baking pan (metal or glass)
• Parchment paper (cut with a long overhang on two sides to make a sling)
• Large bowl and whisk (no mixer needed)
• Flat-bottomed measuring cup (for pressing the crust)
• Sharp chef’s knife (and a mug of hot water for clean slices)

Pumpkin Pie Greek Yogurt Bars

Silky Pumpkin Pie Greek Yogurt Bars with a press-in almond flour crust, lightly sweetened with maple syrup. Gluten-free, lower in sugar, and made a day ahead.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Chill Time 5 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 140

Ingredients Method Notes

Ingredients

  

Almond flour crust

• 1 1/2 cups blanched almond flour 168 g
• 3 tbsp unsalted butter melted
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon and a pinch of salt

Pumpkin filling

• 1 can pure pumpkin puree 15 oz / 425 g
• 1 cup plain Greek yogurt 240 g, room temperature
• 3 large eggs room temperature
• 1/3 cup pure maple syrup or golden monk fruit/allulose blend 80 ml
• 2 tbsp cornstarch
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract 1/4 tsp kosher salt

Method

 

1. Bake the crust: Heat the oven to 350°F (175°C). Mix the crust ingredients, press into a parchment-lined 8 x 8-inch pan, and bake 10 to 12 minutes. Lower the oven to 325°F (165°C).
2. Whisk: Whisk the pumpkin, Greek yogurt, and maple syrup, then the eggs one at a time, then the cornstarch, spice, vanilla, and salt.
3. Bake: Pour over the crust and bake 38 to 45 minutes, until the edges are set and the center jiggles slightly.
4. Chill and slice: Cool 1 hour, chill at least 4 hours, then lift out and cut into 16 squares with a hot, dry knife.

Notes

• Use pure pumpkin puree, not pumpkin pie filling.
• Bring the yogurt and eggs to room temperature so the filling bakes evenly and doesn’t curdle.
• A glass pan bakes a little faster. Start checking at 35 minutes.

Kitchen Shortcut: Skip the mixing bowl. Whisk the filling in a large 8-cup glass measuring cup and pour it straight from the spout onto the crust.

Pro-Chef Tip: Add a tiny pinch of finely ground black pepper to the filling. You won’t taste it, but it makes the cinnamon and ginger taste warmer and brighter.

Nutrition is an estimate Per Bar.

Step-by-Step Instructions

Step 1: Press and Bake the Crust

Heat the oven to 350°F (175°C). Run a sheet of parchment under the tap, crumple it into a ball, then flatten it out. Wet parchment softens and hugs the corners of the pan instead of springing back. Line the 8 x 8-inch pan with it, leaving a 2-inch overhang on two sides.

Stir together the almond flour, melted butter, maple syrup, cinnamon, and salt until it looks like damp sand. Press it firmly into the bottom of the pan with the flat bottom of a measuring cup. Bake 10 to 12 minutes, until the edges are light golden and it smells toasty. Then lower the oven to 325°F (165°C).

Step 2: Whisk the Pumpkin Pie Greek Yogurt Bars Filling

In a large bowl, whisk the pumpkin, Greek yogurt, and maple syrup until smooth. Add the eggs one at a time, whisking after each. Then whisk in the cornstarch, pumpkin pie spice, vanilla, and salt until no streaks remain.

Whisk gently. You’re mixing, not whipping. Too much air makes bubbles that rise and crack the top. The batter should look glossy, thick, and the color of a fall leaf.

Step 3: Bake Low and Slow

Pour the filling over the warm crust and tap the pan on the counter a few times to pop any air bubbles. Bake at 325°F (165°C) for 38 to 45 minutes. The edges should be set and slightly puffed, and the center should still jiggle a little, like set Jell-O, when you nudge the pan.

Here’s a mistake I made the first time: I waited until the center was totally firm. By the time they cooled, a crack ran right down the middle like a canyon, and the filling tasted a little grainy. Pull them while the middle still wobbles. They finish setting as they cool.

Step 4: Cool, Chill, and Slice

Let the pan cool on a wire rack for 1 hour, then refrigerate for at least 4 hours, or overnight. Don’t rush this part. Warm Pumpkin Pie Greek Yogurt Bars are soft and messy. Cold ones slice like a dream.

Lift the bars out with the parchment sling. Dip a sharp knife in hot water, wipe it dry, and make one cut. Repeat for every single cut. Slice into 16 squares and top each with a dollop of whipped cream and a pinch of cinnamon. For a full fall dessert table, set them out next to my Caramel Apple Crisp Bars.

Frequently Asked Questions

Make-Ahead and Storage Tips

• Make ahead: These are best made the day before you serve them. Chill overnight in the pan, covered, and slice the next day.
• Fridge: Store the bars in an airtight container in the fridge for up to 5 days. Keep them cold. They’re a custard, so don’t leave them out longer than 2 hours.
• Serving: Serve them straight from the fridge. There’s no need to reheat, and warming them makes the filling loose and weepy.

Disclaimer:

Nutrition information is an estimate calculated from the ingredients listed and will vary with the brands, sweetener, and toppings you use. Whipped cream is not included. This recipe is shared for general information and is not medical or dietary advice, so please check with your doctor or a registered dietitian if you have specific health needs.