Pumpkin Pie Squares

Crust
1 cup graham cracker crumbs
cup old-fashioned oats
cup brown sugar
cup butter, melted
2 tablespoons low-fat milk
Filling
2 cups canned pumpkin
2 eggs
cup sugar
cup low-fat vanilla yogurt
cup low-fat milk
1 teaspoon cinnamon
1 teaspoon pumpkin spice
teaspoon salt
cup pecans, chopped
Topping
2 tablespoons sugar

1 teaspoon cinnamon
1 cup plain nonfat yogurt
Preheat the oven to 350 / F. In a large bowl, mix together graham cracker crumbs, oats, brown sugar, butter and 2
tablespoons milk. Press into a thin layer in a 913-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.