Fall is in the air and I’m ready to break out my baking pans. During this time of the year I enjoy baking a lot of muffins, homemade breads, pies, cookies, and everything in between. It’s also the season for anything and everything pumpkin! If you’re a pumpkin lover, you’re going to enjoy our guest-post recipe courtesy of Blue Isle Mediterranean Yogurt Spreads.
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Blue Isle is made from the healthy goodness of fresh, rBST-free milk, including live active and probiotic cultures, and calcium but no added sugar. Blue Isle contains 180% less sodium per serving than the leading cream cheese. With only 60 calories and 6g of fat per 2 tbsp. serving, Blue Isle has nearly 40% fewer calories and fat than the leading cream cheese. Blue Isle is both natural and OU Kosher certified.
Mediterranean Pumpkin Pie Squares Recipe
Ingredients for pumpkin pie filling:
1 (29 oz) can pumpkin puree
1 cup Blue Isle Mediterranean Yogurt Spread in Original
1/4 cup evaporated skim milk
1/3 cup granulated sugar
1/4 cup light brown sugar
2 eggs, beaten
1 heaping tbsp. pumpkin pie spice
1 tsp. of vanilla extract
For the crust recipe, see below:
Directions for pumpkin pie filling:
In a large bowl, whisk together the pumpkin puree, yogurt, sugar, brown sugar, eggs, and pumpkin pie spice.
Pour the filling over the crust evenly. Bake in the oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes. Take out of the oven and let cool completely before slicing.
Mediterranean Pie Crust:
1 cup graham crackers, crushed
1 cup quick oats
1 tbsp. ground cinnamon
1/4 cup light brown sugar
2/4 up Blue Isle Mediterranean Yogurt Spread in Honey
1/2 tsp. vanilla extract
Preheat the oven to 425 degrees F.
With cooking spray, grease a 9×13 baking dish; set aside. In a food processor, combine the graham crackers and quick oats. Pulse until fine crumbs and fully mixed. Add cinnamon, light brown sugar, Blue Isle Mediterranean Yogurt Spread in honey, and vanilla extract. Press evenly in the bottom of the baking dish. Place favorite pie filling recipe on top, we recommend pumpkin pie filling above in #1 for a seasonal treat. Bake in oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes.
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I have never tried this yogurt spread, but I like the idea of adding yogurt to this recipe and cutting out so much fat.
This sounds so good. I am going to try and make this one. Thanks.
I am getting into the baking mood also. This looks like such a nice variation with the yogurt spread and the pumpkin. I love baked goods like this for breakfast.
yummy, these look really good! Thank you for the recipe