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Most people eat pumpkin pie about once a year. My kids eat pumpkin pie almost every single Sunday. No joke.
They like it so much that they request my mother in law make it every week for dessert at Sunday dinner. Most of the time, she does. I’d say she bakes around 200 pumpkin pies a year. We have a big family and it takes at least 2 pies for all the grandkids to get a piece. That’s a lot of pumpkin pies by golly.
When I saw this Dannon® Oikos® Pumpkin Pie Greek Yogurt in the dairy section at Walmart, I thought that it would be a lot of fun for my kids to combine 2 of their favorite things! Their love of Pumpkin Pie and one of our family’s favorite shows, Cutthroat Kitchen.
We had a Cutthroat Kitchen challenge, pumpkin pie style! Now, we’ve had our own personal Chopped cooking challenges before where I will assign them each a mystery basket of ingredients to work with. This was the first time I’d planned a Cutthroat challenge for them, I had one kiddo opt out. He’s seen too many wackadoo sabotages I guess. I didn’t let the kids bid for sabotages, because I was sure that would end with someone getting their feelings hurt and tears. Instead, I doled out a group sabotage myself. I’m not too mean, I didn’t make my sabotage too cutthroat, their use of bowls was taken away. Everything mixed had to be done with sandwich bags. Confession time, making them use sandwich bags to make their pies was a dirty mom trick to make sure there was zero clean up! (My kids love to cook, but they also love to leave their dirty dishes afterwards for me to wash. This way there were like zero. Score one for Mom!)
To make our pumpkin butter crunch pies, the contestants…err kids, spooned some pumpkin butter into sandwich bags, then added pumpkin pie Greek yogurt in on top of that. They snipped the edge of the bag off with scissors and piped the mixture into some Keebler® mini graham cracker pie crust shells, making a lovely pumpkin pie yogurt and pumpkin butter swirl filling. Next we created a cinnamon maple crumble to add some extra spice and crunch to our pies. My youngest son was keen to help smash up some pretzels for our crumble. No pics of that step, I wasn’t getting my camera close to a 7 year old wielding a kitchen mallet who’s only thought was smash, smash, smash. We also added to our crumble crushed pecans, maple syrup and cinnamon for a sweet, salty, crunchy and delicious topping.
No pumpkin pie would be complete without a good heap of Reddi-wip® on top and maybe a nut or two for garnish. Beautiful, easy, healthy, and tasty! These Pumpkin Butter Crunch Pies have a lot to offer in such a little package.
Our Pumpkin Butter Crunch Pies challenge was a fun activity to do together, and made a healthy snack for them to enjoy. Best of all, I can say that these are truly effortless pies.
Pumpkin Butter Crunch Pies
- 3 cartons Dannon® Greek Yogurt Oikos® Pumpkin Pie flavor
- 6 Tablespoons pumpkin butter (homemade or store bought)
- 1 pkg 6 count Keebler® Mini Graham Cracker Pie Crust
- 1/4 cup crushed pretzel pieces
- 1/4 cup pecan pieces
- 1 Tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- Reddi-wip® whipped topping
- Spoon the pumpkin butter and Dannon® Oikos Greek Pumpkin Pie yogurt into a ziploc bag in alternating layers. Squeeze the excess air from the bag and seal. Snip off the corner of the baggy and pipe the mixture into Keebler® Mini Graham Cracker Pie Crusts, creating a swirl effect.
- Mix together the crushed pretzels, pecans, maple syrup, and cinnamon. Sprinkle the crunch topping over the tops of the pies.
- Top with Reddi-wip® whipped topping and garnish with leftover pecans.
I used my recipe for homemade Pumpkin Butter in these pies. If you'd like to use homemade pumpkin butter, check the link at the end of the post for the recipe. It's so easy!