Step 1

In a medium bowl mix graham cracker crumbs brown sugar salt and melted butter. Spoon mixture into an 8-inch square pan and flatten out evenly. Freeze for 30 minutes.

Step 2

Add cream cheese pumpkin puree Greek yogurt honey pumpkin spice and vanilla extract to a food processor and pulse until well combined.

Step 3

Add pumpkin mixture to the graham cracker crust and refrigerate for at least 3 hours to firm up.

Step 4

Garnish with Greek yogurt candied pecans and pomegranate seeds.