Next mix in Greek yogurt. Combine the yogurt, pumpkin puree, and honey in the bowl and mix to combine. oats, salt, coconut oil, greek yogurt, vanilla extract, spelt flour and 8 more. Easy, perfect for snacks, dessert, packing for on-the-go, this THM FP recipe is just what you need when you crave the pumpkin things but it's too hot outside for lattes and pies. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Bake in the preheated oven … Creamy, flavorful, and unlike any Greek yogurt you’ve ever had, thousands flock to Ellenos regularily to enjoy popular flavors like Marionberry, Passion Fruit, and Lemon Curd. This is delicious warm, room temperature, or with homemade whipped cream on top! When’s the last time you had yogurt that was swoon worthy? Spread with your spatula or a spoon to ensure the filling layer is even. Combine the yogurt, pumpkin puree, and honey in the bowl and mix to combine. Non-fat plain Greek yogurt, stirred together with canned pumpkin puree, maple syrup and pumpkin pie spice and topped with skinny pumpkin spice quinoa cranberry granola. Learn how your comment data is processed. Although it is made with fat-free Greek yogurt you can’t even taste it. Bake until the oatmeal topping is golden brown and a toothpick inserted in the middle of the pumpkin pie bars comes out clean, about 25-30 minutes. Remove a cup of the crust/topping mixture and set aside. Pour pumpkin batter into cookie crust. Since a true pumpkin pie yogurt bowl isn’t complete without toppings, I added an extra scoop of pumpkin puree, pumpkin spice pepitas, grain-free granola and a drizzle of almond butter. Mix the pumpkin, sweetened condensed milk, sugar, and pumpkin pie spice together in a bowl and set aside. Allow the bars to cool fully before cutting and store any leftovers in an air tight container in the fridge. Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set. miniature mason jars, or similar sized containers, Ellenos Pumpkin Pie Yogurt Copycat Recipe. If we weren’t making yogurt for a living, we’d be making yogurt for fun. Serve the bars topped … Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Next add 1/2 cup yogurt to each jar on top of pumpkin layer. Cool, creamy, protein-packed skyr (or nonfat Greek yogurt) with pumpkin, spice, and sweetened with stevia. This pumpkin pie … We share restaurant reviews and lots of swoon-worthy photos. Fold in Skinny Truwhip. Mix well. 1/2 cup Greek yogurt or plain yogurt (or oat milk for vegan) Finally, add the cookie crumble on top (about 1/3 cup per jar).**. In a blender purée the eggs, egg whites, cornstarch, vanilla, pumpkin spice and salt until smooth. Pumpkin Pie Greek Yogurt. 1/2 cup unsalted butter, cut into 1/4" cubes and chilled, 1 cup pumpkin puree (not pumpkin pie filling! Save my name, email, and website in this browser for the next time I comment. No need to wait until Thanksgiving to enjoy pumpkin pie. They're just as tasty cold, so you don't have to re-heat them if you don't want to. If you’ve been to Ellenos Real Greek Yogurt in Seattle, or perhaps sampled any of their yogurt in select stores across the country, then you know exactly what we’re talking about. All Rights Reserved. Can we be honest with you? Add Cabot Plain Greek Yogurt (or Cabot Lowfat Plain Greek Yogurt ), evaporated milk, dark brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves and salt and whisk again. Your email address will not be published. Use a medium to medium-high setting to whip the eggs in until fully combined. Smooth and creamy Greek nonfat yogurt comes in delicious flavors to satisfy your taste buds. Add butter to dry ingredients, and combine all ingredients using a pastry cutter, two knives, or your hands, until the mixture is crumbly and pieces are pebble-sized. I like to use plain greek yogurt in my yogurt parfaits, it keeps the sugar content down and also allows you to build flavors into it instead of tasting the strong flavor from the yogurt itself. Yogurt that actually stopped you dead in your tracks, and gave you the same warm fuzzies that only a scoop of ice cream could? brown sugar; 3 tbsp. I know that’s a bold statement, as is calling the recipe Pumpkin Perfection, but it is so good! Between the pumpkin, pumpkin spice and sugar-free, fat-free vanilla pudding powder you can’t even tell there is Greek yogurt … Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Ingredients Yogurt (Grade A Pasteurized Milk, Live Active Cultures [S. Thermophilus, L. Bulgaricus, L. Acidophilus, L. Paracasei, L. Rhamnosus, L. Bifidus]), Pineapple Ginger Puree (Pineapple Puree Concentrate, Pineapple Powder, Water, Ginger). **If you are making this recipe ahead of time, wait to add the cookie crumble layer on top of each yogurt until just before serving to preserve freshness and crunchy texture. When it’s done right, it has a taste and texture that’s just…perfect. Press the mixture into a pie dish to cover the dish completely. That’s right, yogurt. Pour the pumpkin pie mixture on top of your crust. Garnish with Greek yogurt, candied pecans, and … non-fat or 2% fat Greek yogurt; Pumpkin Filling. Combine on low with the paddle attachment until the mixture takes on a coarse appearance with approximately pea-sized pieces of butter, about 3-4 minutes. This family-owned business (yes, they are Greek!) We created this Ellenos pumpkin pie yogurt copycat recipe for those who may not have access to Ellenos products, or if you’d like to prepare this delicious treat at home. Incredibly easy and perfect for fall, this Ellenos pumpkin pie greek yogurt recipe is perfection. I do not accept guest posts and will not respond to unsolicited requests for guest posts or links. We make it from scratch (so you don’t have to) – Pumpkin Pie is available now! dark chocolate, heavy whipping cream, milk, superfine sugar, greek yogurt and 4 more. 1 15-oz can pumpkin puree (or scant 2 cups homemade pumpkin puree) And with only 80 calories per 5.3oz. 1 small Pie Pumpkin; 3 Apples (I used the Organic Honey Crisp variety) Directions: Mix pumpkin with brown sugar, vanilla and cinnamon. Move the mixture to a bowl. Gingersnap Crust. Ellenos Real Greek Yogurt, Greek Yogurt, Pike Place Market, Pumpkin pie yogurt, slightly softened unsalted butter, cut into 4 pieces, vanilla greek yogurt, or plain greek yogurt, sweetened with honey to taste*. Required fields are marked *. Cool the bars to room temperature before refrigerating for at least 2 hours. Preheat oven to 375 F. Combine flour, oats, brown sugar, and salt in a medium-sized bowl. I like it as a contrast to the sweet crust, but add an additional 1/4-1/2 a cup of sugar if you really want a sweet pumpkin custard, too. Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers … This should take less than a minute. © Female Foodie 2020. Next, beat two 8-ounce packages Cabot Cream Cheese in a large bowl until creamy, adding in sugar, pumpkin, Cabot Plain Greek Yogurt, tapioca and pumpkin pie spice, eggs, and vanilla, beating and scraping sides of bowl in between the addition of each ingredient, as detailed in instructions below. 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