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Pumpkin Butter Crunch Pies

Creamy pumpkin pie yogurt with a rich pumpkin butter swirl, topped with a maple cinnamon crunch and whipped topping.
Course Dessert
Cuisine American
Keyword pumpkin, yogurt, pie
Prep Time 10 minutes
Total Time 10 minutes


  • 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


  1. 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.
  2. Mix together the crushed pretzels, pecans, maple syrup, and cinnamon. Sprinkle the crunch topping over the tops of the pies.
  3. Top with Reddi-wip® whipped topping and garnish with leftover pecans.

Recipe Notes

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!