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Pumpkin pie squares

October 6, 2018

It is Thanksgiving weekend here in Ontario, Canada and Pumpkin pies will be enjoyed by millions! Store bought pies are usually loaded with sugar and will not be very point friendly when it comes to WW. I wanted to create a lightened up pumpkin pie square, I thought the square would be better for portion control and these did not disappoint. I used greek yogurt and lowered the sugar to bring them in at just 3 smart points each on WW freestyle, they are simply delicious. They need some time to set in the fridge after baking and you can even leave them in overnight to set (I did). Happy Thanksgiving to all my fellow Canadians 🙂

Pumpkin pie squares
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
3 freestyle SP, 3SP/2PP
  • 1.5 cups graham crumbs
  • 2 Tbsp light butter, melted (I used Gay Lea)
  • 1 Tbsp water
  • 2 eggs
  • ½ cup brown sugar
  • 1.5 cups canned pumpkin
  • 1 cup plain non fat greek yogurt
  • 1 tsp vanilla
  • 2 Tbsp flour
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • Pinch of salt
  1. Preheat oven to 350F, line a 9 inch dish with some parchment paper and lightly spray.
  2. In a dish mix your graham crumbs, melted butter and water together, pat down into your dish and pre-bake for 8 minutes. Remove from oven but leave the oven on.
  3. In a bowl mix together your eggs and brown sugar, stir in your pumpkin, yogurt and vanilla.
  4. Mix in the flour and spices/salt. Once it is well blended pour out into your dish on top of crumbs and bake for 45 minutes, make sure the middle is set and does not jiggle.
  5. Let cool completely then refrigerate for at least 2 hours or overnight.
  6. Cut into 16 squares and serve, best stored in the fridge until ready to serve.
Freestyle SP- 3 using WW recipe builder
Smart Points- 3 using SP calculator
Points Plus- 2 using PP calculator
Nutritional info per square... Calories 93...Fat 2.8g...Sat fat 0.7g...Carbs 14.6g...Fiber 1g...Sugar 7.5g...Protein 2.4g using My Fitness Pal.. *Note- includes all ingredients, old SP/PP was determined before adding the pumpkin to the ingredients



  • Reply Stacy Landin October 7, 2018 at 6:07 pm

    Just want to clarify the baking dish, 9 inch square dish?

    • Drizzle
      Reply Drizzle October 8, 2018 at 11:51 am

      yes 9 inch square 🙂

  • Reply Brenda MacPherson October 8, 2018 at 7:24 pm

    Can you freeze these pumpkin squares??

    • Drizzle
      Reply Drizzle October 10, 2018 at 2:17 pm

      Hi Brenda, I did not freeze any but I would think they should freeze ok

  • Reply Loopy October 9, 2018 at 9:19 am

    These look so good. Unfortunately I didn’t see them until today.,lol and Thanksgiving is already over.
    I wanted to ask about the canned pumpkin – is that the plain one or the one already spiced. I love pumpkin any time of the year.

    • Drizzle
      Reply Drizzle October 10, 2018 at 2:18 pm

      Hi, I used the canned pure pumpkin, it is plain, nothing added to it

  • Reply Linda Shonkwiler October 15, 2018 at 1:28 pm

    I made these. They were so delicious!! Regarding the crust: mine turned into mush. I used ‘I can’t believe it’s not butter’. What did I do wrong??

    • Drizzle
      Reply Drizzle October 16, 2018 at 2:06 pm

      Hi Linda, hmmm really? Was it mush pre-baking or afterward? And you used the right amount of butter/water? I’m not too sure, mine was rather dry

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