Yields 4 servings
- 2 cups Cabot greek yogurt (10% milk-fat is best)
- 15 oz. can pumpkin (not pumpkin pie filling)
- 1 tbsp. cinnamon
- 1/2 tbsp pumpkin pie spice
- stevia extract for sweetness
Combine all ingredients with a hand mixer. Refrigerate overnight. Sprinkle with pumpkin pie spice for serving if desired.
Check out my recipe video for Pumpkin Yogurt below!