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

Cook Time 55

Chill Time 5

Total Time 6 10

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

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).
Whisk: Whisk the pumpkin, Greek yogurt, and maple syrup, then the eggs one at a time, then the cornstarch, spice, vanilla, and salt.
Bake: Pour over the crust and bake 38 to 45 minutes, until the edges are set and the center jiggles slightly.
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.