An easy no bake recipe making a lighter version of pumpkin pie. Omit the cookie crumbs to make this recipe gluten free.
1 cup pumpkin puree
1 cup plain 10% Mediterranean-style yogurt or Greek yogurt
1/2 cup sugar
2 tsp. Rooibos Chai Latte mix
1/2 tsp. vanilla
1 1/3 cup whipping cream (35%)
1 tbsp. sugar gingersnap cookies crumbled for topping
In a food processor, blend pumpkin, yogurt, sugar, vanilla and Chai Latte mix until smooth. Scrape into large bowl.
Whip 1 cup of the whipping cream with 1 tbsp. of sugar until stiff peaks form; fold into pumpkin mixture. Spoon into 8 small cups and cover with plastic wrap.
Refrigerate for about 2 hours or until set.
Rooibos Chai Latte
Our Rooibos Chai latte does not have and sugar or other sweeteners in the blend.
Item No: 9202T