Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, sweet treat lovers!
Are you in the mood for something fun and festive? I’ve got the perfect recipe for you!
Today, I’m excited to share my pumpkin pie yogurt bark.
It’s creamy, full of fall flavors, and super easy to whip up.
Perfect for satisfying your sweets craving without the guilt.
Let’s dive into this yummy, seasonal delight together!
Substitutions for Ingredients
For a lighter option, you can replace the whole milk Greek yogurt with low-fat or non-fat varieties. If you’re avoiding dairy, coconut or almond milk yogurt can be used instead.
The pure maple syrup can be swapped for honey or agave nectar, or for a low-calorie alternative, try monk fruit sweetener or stevia.
Butternut squash or sweet potato puree can provide a similar consistency and flavor profile for canned pumpkin.
If you’re out of pumpkin spice blend, simply mix cinnamon, nutmeg, ginger, and allspice to create your own.
Lastly, for a different topping, consider using melted carob chips, a nut butter drizzle, or sprinkle cacao nibs for added crunch instead of melted chocolate.
| Preparation Time | 10-15 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 190-255 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
- Calories: 680
- Total Fat: 34g
- Saturated Fat: 22g
- Cholesterol: 130mg
- Sodium: 180mg
- Total Carbohydrates: 64g
- Dietary Fiber: 2g
- Sugars: 58g
- Protein: 38g
Ingredients
- 2 cups whole milk greek yogurt
- 1/4 cup pure maple syrup
- 1/3 cup canned pumpkin
- 1 teaspoon pumpkin spice blend
- Melted chocolate (for drizzling on top)
Step 1: Prepare the Baking Sheet
Line a large rimmed baking sheet with wax paper and set it aside.
This will make it easier to remove the bark once it’s frozen.
Step 2: Mix Yogurt Base
In a bowl, whisk together yogurt, maple syrup, pumpkin puree, and pumpkin pie spice.
Whisk until well combined to ensure a uniform mixture.
Step 3: Spread the Mixture
Pour the yogurt mixture onto the lined baking sheet and spread it as evenly as possible using a spatula.
Aim for a thickness of roughly 1/4″ to ensure even freezing.
Step 4: Add Toppings and Freeze
Scatter any add-ins evenly across the yogurt mixture.
For an extra touch, sprinkle with additional pumpkin pie spice and drizzle with melted chocolate if desired.
Place the baking sheet in the freezer and freeze until the mixture is firm, at least 3 hours.
Step 5: Break and Store
Once the yogurt bark is frozen completely, remove it from the baking sheet and break it into pieces.
Keep the pieces in the freezer until ready to serve.
Store them in an airtight container or reusable bag in the freezer for up to 3 months.
