I had forgotten how good this little recipe is! Pumpkin pie has to be one of the easiest things to make in the world, and the most fun because you get eat the extra sweetened condensed milk right out of the can… or at least I do, shamelessly. But sometimes you don’t feel like turning on the oven, especially when it’s 75 degrees outside. I came up with this recipe when I had an extra can of organic pumpkin puree after the holidays.
Pumpkin Pie Yogurt Heaven:
Spoon a few scoops of Greek yogurt into a bowl (any plain or vanilla yogurt will do,) add a few spoonfuls of pumpkin puree, drizzle with agave nectar and dust with a sprinkle of nutmeg. Garnish with roasted/raw/salted pumpkin seeds. Enjoy!