NomEatNom - Pumpkin Pie Mousse Frozen Yogurt

Okay, okay, so I am well aware that it’s not November. In fact, it’s not even anywhere close to autumn.

However, as you may have been able to tell from the gingerbread scone goodness of last weekend, my taste buds sure seem to think it’s November! I’ve been craving all things cinnamon, pumpkin, and spice lately. I even had my sweet hubby pick up two cans of pumpkin earlier this week, just because I knew something with hints of November had to be made ASAP.

So, of course, when it was time for my usual Sunday experiment in the ~~laboratory~~ kitchen, I figured why not seek to satisfy both my frozen yogurt and my pumpkin craving simultaneously.

Not to mention, I didn’t have the patience to wait for an actual pumpkin pie to bake.

I am happy to report that the experiment was a nom-worthy success!

Pumpkin Pie Mousse Frozen Yogurt

(Serves 2)

Ingredients:

7.5 oz. pure pumpkin (1/2 can)
6 oz. plain Greek Yogurt
4 dates, chopped
1 T pure maple syrup
3/4 tsp. pumpkin pie spice
1/2 to 1 tsp. pure vanilla extract
handful of walnuts (optional)

Combine all of the ingredients, except the walnuts, in your food processor or blender and process until smooth.

Place the mixture in your ice cream maker (here’s mine) and follow the manufacturer’s instructions.

Divide the frozen yogurt into two dishes and sprinkle with walnuts and an extra pinch of pumpkin pie spice, if desired.

Nom it up with zero guilt! After all, you’ve got healthy omega fats from your walnuts, loads of vitamin A from the pumpkin, antioxidants in the maple syrup, and a nice dose of protein and probiotics from your Greek yogurt.

All that in a sweet, silky treat?!? Ohhhhh, baby!