I know I’m running the risk of pumpkin overload here but frankly, I can’t get enough of that orange goodness (heck, we just did a Recipe ReDux orange theme that resulted in over 60 delicious pumpkin, squash and carrot recipes.) But one morning I wanted to jazz up my bowl of greek yogurt and thought why not pumpkin pie yogurt? And really, why should I have to wait until Thanksgiving to enjoy the flavors of my favorite fall dessert? (just hold the cloves, please.)
I realize this isn’t all that unique – I mean there are pumpkin pie lattes, pumpkin pie donuts, pumpkin pie beer, pumpkin pie oatmeal – the list goes on this time of year. But of course, a lot of these recipes are really treats vs. everyday type foods. I wanted to make something I could enjoy more than one day out of the year.
I was inspired by this Frozen Pumpkin Yogurt recipe from Relish magazine – I significantly lowered the sugar content, upped the yogurt amount and tweaked the spices – along with skipping the ice cream freezer step. So simple but this really is like eating a healthy version of pumpkin pie that you can enjoy every fall morning if you like.Print
Pumpkin Pie Greek Yogurt
No need to wait until Thanksgiving to enjoy pumpkin pie. Here’s a healthy version: pumpkin pie greek yogurt, great breakfast or snack!
- Yield: 4 servings
- 1 (15-ounce can) pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 cups Greek 2% yogurt (I use Fage)
- In a large bowl, whisk together pumpkin, sugar and spices. Add yogurt and fold in.
* To make smoothies, add 1 – 1 1/2 cups low fat milk.
Next time, I’ll throw it in the blender with some milk for a Pumpkin Pie Smoothie – no need to wait until Thanksgiving.
Do you like pumpkin pie? What is your favorite Thanksgiving dessert?