Pumpkin Pie Yogurt

Want the flavors of pumpkin pie without all the fat? Watch as Kinzie channels the essence of pie into a handy, healthy yogurt treat. This recipe comes to us from Kinzie of To Cheese or Not to Cheese?

Serves 1

• 1 6oz container Greek vanilla yogurt
• 1/4 cup canned pumpkin or roasted pumpkin pulp*
• ½ teaspoon sugar
• 1 honey graham cracker, crumbled
• 2 teaspoons chocolate chips
• 2 teaspoons pumpkin seeds

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin pulp, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork.

Fill a small bowl with yogurt and sprinkle with 3/4 of the graham cracker.

Mix pumpkin with sugar and add to yogurt.

Garnish with remaining 1/4 crushed graham cracker, chocolate chips and pumpkin seeds.