Pumpkin Yogurt

Yields 4 servings

  • 2 cups Cabot greek yogurt (10% milk-fat is best)
  • 15 oz. can pumpkin (not pumpkin pie filling)
  • 1 tbsp. cinnamon
  • 1/2 tbsp pumpkin pie spice
  • stevia extract for sweetness

Combine all ingredients with a hand mixer. Refrigerate overnight. Sprinkle with pumpkin pie spice for serving if desired.