Pumpkin-Yogurt Fluff – and – other Pumpkin recipes re-visited!

It’s October and pumpkin decorations are everywhere. I love
a good Jack-o’-Lantern, but, personally, I’d rather eat pumpkin than decorate with it.

That’s why this post will revisit some of The Armenian
Kitchen
’s pumpkin recipes as well as share 
a new favorite dessert, Pumpkin-Yogurt Fluff. It’s easy to prepare, tasty and is sure to please. Think of this as a lighter, fluffier version of pumpkin pie without the crust!  

Pumpkin-Yogurt Fluff topped with chopped pistachios and Maple Guild Syrup


Pumpkin – Yogurt Fluff
Serves 4 -5

Main Ingredients:
1 (15-oz.) can pure pumpkin (NOT pumpkin pie filling)
1 cup low-fat Greek yogurt
4 Tbsp. low-fat cream cheese
1 tsp. vanilla extract
2 Tbsp. good quality maple syrup (such as Maple Guild
brand) plus more for garnish
2 Tbsp. brown sugar
1 1/4 tsp. ground cinnamon
Pinch of freshly grated nutmeg
****
GARNISHES: Chopped nuts (pecans or pistachios work well) -or- top with crumbled graham crackers for a modified Pumpkin Pie! 

Directions:

Ingredients used for the recipe

Place the canned pumpkin, Greek yogurt and the rest of the main
ingredients, in a large mixing bowl. Using an electric hand mixer, vigorously whip until the mixture is light and fluffy.

Pumpkin mixture whipped and ready to chill.

Taste the mixture and adjust flavorings/sweetness, if needed. Mix again to combine.

Cover and
refrigerate for at least 30 minutes or overnight – until ready to serve.


To serve: Place desired amount of pumpkin mixture in individual
bowls. Drizzle with a bit more syrup, if you wish.
Garnish with chopped nuts or crushed graham crackers.

****
Here’s a list of previously-posted pumpkin recipes on The
Armenian Kitchen
(Click on the name to view the recipe.)

Ghapama 

GHAPAMA – Photo credit: Pam Aghababian, http://cavecibum.blogspot.com/


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