I was buying these breakfast parfaits at Publix and decided to make my own. This recipe is for a 6 ounce serving size of yogurt but I am not opposed to buying a larger container and making a large container of pumpkin spice yogurt. It’s delicious and so easy to make.
1 6 ounce container of vanilla yogurt (I used fat free but feel free to use Greek, just use vanilla flavor
1 heaping Tablespoon of puréed pumpkin (canned packed pumpkin)
1/4 teaspoon of pumpkin spice (feel free to add more if you wish)
1/8 teaspoon cinnamon
1 small apple, diced in bite size pieces
3 small ginger snaps or cinnamon graham cookies, or granola (Publix uses cinnamon cookies), crushed
Open yogurt and add pumpkin, pumpkin spice and cinnamon. Stir to combine. Put in your favorite bowl. Top with apples and crushed cookies or granola. The yogurt alone is delicious on its own. Adding the apples and cinnamon takes it over the top. Enjoy!
It’s that time of year when everything is pumpkin, pumpkin and pumpkin! Last year I created an Egg Nog Pie with a gingersnap crust so this year it was time for a pumpkin pie with a gingersnap crust.
I box of gingersnap cookies, I used store brand, crushed into crumbs
2 Tablespoons sugar
3 Tablespoons of butter, melted
Preheat oven to 325 degrees. Mix gingersnap crumbs, sugar and melted butter together. Press into a 9″ deep dish pie pan. Set aside.
1 15 ounce can of pumpkin purée, not pie filling
1 12 ounce can of evaporated milk
3/4 cup packed light brown sugar
2 eggs, I used extra large
1 Tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Whip cream, nutmeg or sprinkles for garnish.
Combine pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, pumpkin pie spice, vanilla and salt. On medium speed, mix well until combined. Pour into the pie crust. Bake for one hour or until the pie is set and lightly brown on top. Cool completely before serving. Garnish with whip cream, nutmeg or sprinkles. Enjoy!