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
Serves 4 -5
Serves 4 -5
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!
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.
Taste the mixture and adjust flavorings/sweetness, if needed. Mix again to combine.
|Ingredients used for the recipe|
|Pumpkin mixture whipped and ready to chill.|
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 - Photo credit: Pam Aghababian, http://cavecibum.blogspot.com/