• Prep Time 20 minutes
  • Baking Time 25 minutes
  • Makes 8
  • Freezing Excellent


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  • 1/2 cup pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1 tbsp SUGAR IN THE RAW®, Natural Turbinado Sugar
  • 1 tsp STEVIA IN THE RAW® Sweetener, optional
  • 1 cup Brodie® Self Raising Cake and Pastry Flour
  • 1 cup 0% Fat Greek Yogurt
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • 2 tbsp Smucker’s® Sundae Syrup No Sugar Added Caramel Flavoured Syrup, optional

Serving Size: 8


Serving Size: 8

  • Preheat oven to 400F. Line a baking sheet with a weight watchers silicone liner. Combine first 3 ingredients in small bowl. Set aside. Combine egg and vanilla in separate bowl.
  • Combine flour and yogurt in medium sized bowl. Remove to floured work surface and gently knead until dough forms. Divide into 8 balls. Roll each into a 4” square. Keep remaining pieces of dough covered on floured surface. Place filling in centre of square and brush top edges with beaten egg. Fold over to form triangle and pinch to seal. Place on baking sheet. Prick tops with well floured fork. Brush with remaining egg mixture. Bake 20-25 minutes or until golden. Remove to cooling rack. Drizzle with Sundae Syrup.


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