1 cup graham cracker crumbs

1/2 cup old-fashioned oats

1/4 cup brown sugar

1/4 cup butter, melted

2 tablespoons low-fat milk

Cooking spray



2 cups canned pumpkin

2 eggs

3/4 cup sugar

3/4 cup low-fat vanilla yogurt

1/2 cup low-fat milk

1 teaspoon cinnamon

1 teaspoon pumpkin spice

1/4 teaspoon salt

1/2 cup pecans, chopped Topping

2 tablespoons sugar

1 teaspoon cinnamon

1 cup plain nonfat yogurt

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together graham cracker crumbs, oats, brown sugar, butter and 2 tablespoons milk. Press into a thin layer in a 9×13-inch pan greased with cooking spray. Bake for 10 minutes.

While the crust is baking, in another bowl, beat together pumpkin through salt. Pour over crust and bake for 40 minutes or until set. Sprinkle pecans over pumpkin filling and bake another 10 -15 minutes or until center is set. Cool slightly in pan.

Mix together sugar and cinnamon. Mix in yogurt. Top each square with one tablespoon of yogurt topping.

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