Ingredients:

  • 2 cups plain Greek yogurt
  • 1/2 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup crushed cinnamon graham crackers
  • 1/4 cup rolled oats
  • 2 tbsp melted unsalted butter
  • 1 tbsp brown sugar
  • 1/4 cup cream cheese frosting, cut into tiny cubes

Instructions:

  1. In a medium mixing bowl, combine the Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt. Whisk vigorously until the mixture is a uniform mahogany-colored cream. Cover and refrigerate for 30 minutes to let the spices bloom.
  2. Place a small skillet over medium heat. Add the melted butter and brown sugar, stirring until bubbling. Toss in the rolled oats and cook for 2-3 minutes until nutty and golden.
  3. Remove the skillet from heat and immediately stir in the crushed cinnamon cookies. Allow the mixture to cool completely.
  4. Spoon the chilled pumpkin yogurt into four containers. In a separate bowl or compartment, combine the cooled oat-cookie mixture with the cream cheese frosting cubes.
  5. To serve, flip the crisp mix into the yogurt and stir gently.