It's August, which basically means it's October.
I'm not at all ashamed to admit that I've had the library's copy of Hocus Pocus for so long that I'm running out of renewals.
I'm also not ashamed to admit that this is certainly not the first batch of pumpkin spice greek yogurt I've made (and that's not even mentioning the store-bought version I crushed on before coming up with this recipe).
Speaking of which, this is a good time to tell you how I came up with the recipe!
Chobani sells individually packaged cups of Pumpkin Spice Greek Yogurt which are absolutely, sinfully delicious. Like TRUE pumpkin pie in a cup, with a little bit of that Greek yogurt tang that I love. But they're $1 a pop. They have some questionable ingredients and lots of sugar that I thought could easily be avoided by making my own.
So, that's precisely what I did. I first tried the recipe with the Aldi brand plain, non-fat greek yogurt. It was great. But THEN, I bought the Fage total 2% plain greek yogurt, and it made the texture so much more decadent. Fage is the thickest yogurt I've found, which works nicely for this, since the moisture in the pumpkin thins it out a little.
This is so easy to make, I hardly feel right calling it a recipe. Basically, you dump a 35 oz container of Greek yogurt into a mixing bowl, and fold in pie spice, pumpkin, honey, and vanilla extract. The exact amounts are listed below.
Enjoy this fall treat as a healthy alternative to pumpkin pie, or in place of your regular flavored morning yogurt. We've been eating it for dessert with toasted pecans on top!
Pumpkin Spice Greek Yogurt
Ingredients:
35 oz Plain greek yogurt
1 Can organic pumpkin puree (NOT pumpkin pie filling)
1/4 Cup honey (or more, to taste)
1 Tbsp pie spice. I love Penzey's (or more, to taste)
Directions
Add all the ingredients to a mixing bowl, and gently fold, using a rubber spatula, until completely incorporated. Transfer back into the yogurt container to store.
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