It’s no secret, I’m a huge fan of pumpkin. I love everything pumpkin.
I like store bought yogurt, but it doesn’t scream pumpkin. It’s more of a spiced yogurt. Even the color of the yogurt is white.
How can that be pumpkin pie if it’s white?
It’s quick and easy to make. You start out making crust crumbles. Then, mix pumpkin, yogurt, spices and sugar. After the crust crumbles have cooled, top the yogurt with the crumbles. Oh and if you love whipped cream you can add that too.
I could eat this every day!
Pin the picture above for future reference!
Give it a try and tell me what you think.
Thanks for stopping by.
This recipe will be shared with some or all of the following Linky Parties.
Hey, did you hear Scrapality now hosts a Linky Party on Saturday’s. If you want to gain exposure join the party Saturday morning through Tuesday nights. Hope to see you for Scraptastic Saturdays.
Pumpkin Pie Yogurt
2/3 cup of flour
1/4 cup shortening
dash salt
1 tsp butter
1 tsp cinnamon
1 tsp sugar
1 cup pumpkin puree
1/3 cup sugar
1 cup Greek Yogurt
1 tsp pumpkin spice
whip cream (optional)
In a bowl mix flour and salt. Then cut in shortening. Using hand form a dough ball. Using a rolling pin roll dough onto a floured surface. Gently place dough on baking sheet or pie pan. Spread butter on top of dough. Sprinkle with cinnamon and first amount of sugar. Bake at 350 degrees for 15-20 minutes. Let cool at room temperature. Crumble crust with hands into small pieces.
Mix pumpkin, the second amount of sugar, pumpkin spice and yogurt in a bowl. Spoon pumpkin yogurt into serving bowls. Top with cooled crust crumbles. Top with whip cream if desired. Serve or place in refrigerator till need.
