All those celebrations have us drinking plenty of beer and eating treats, so we're doing our best to avoid those things during the week! I do have a sweet tooth, though, and pumpkin flavors call to me the minute cold weather hits. This week, I pulled some things together from my pantry, and I had to share this recipe! Not only is it mostly Greek yogurt to keep me from eating so much cream cheese, but it's also great on graham cracker sticks or fruit, and it's giving me that fall flavor I crave without so much butter, cream cheese, and frosting. I'm sure those things will make their way into the rotation before Christmas hits, too. For now, though, here's a healthier spin on a favorite flavor.
½ C. pumpkin puree (I use the canned stuff)
2 oz. cream cheese
1 tsp. honey
2 T. brown sugar
1 ½ tsp. pumpkin pie spice (or ¼ tsp. nutmeg, ¼ tsp. ground cloves, 1 tsp. cinnamon)
1 tsp. vanilla extract
Blend with a hand mixer, and refrigerate leftovers. This was also a little more set up after a few hours in the fridge. Serve on graham crackers or apples.