Ingredients

The following ingredients have 4 Servings
  • 1 15-ounce can pumpkin puree, (or scant 2 cups homemade pumpkin puree)
  • 1 1/4 cup Greek yogurt
  • 3-4 tablespoons mascarpone cheese
  • 1 tablespoon vanilla extract
  • 2 1/2 tablespoons brown sugar
  • 1 1/2-2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons honey or molasses, (more for garnish)
  • Chocolate chips for garnish
  • Chopped hazelnuts or walnuts for garnish

Instruction

  • Place the pumpkin puree, Greek yogurt and the remaining ingredients, except the chocolate chips and nuts, in a large mixing bowl. Using a hand electric mixer or a whisk, mix together until you reach a smooth consistency.
  • Give it a taste and adjust flavor to your liking (add a bit of molasses or brown sugar to sweeten some more, for example. Or adjust the spices if you want more cinnamon or nutmeg.) Mix again to combine.
  • Transfer the pumpkin-yogurt mixture to small (3-ounce) serving goblets or small mason jars. Cover and refrigerate for 30 minutes or overnight.
  • When ready to serve, top each with a drizzle of molasses, chocolate chips and chopped hazelnuts or walnuts. Enjoy!