Creamy Pumpkin
1 (15oz) Can Pumpkin Puree
8 oz Whole Milk Yogurt (I prefer Stonyfield Plain or Vanilla)
1 teaspoon Pumpkin Pie Spice
1 teaspoon Vanilla
2 Tablespoons of Butter
On the stove top over med/low heat. Heat pumpkin, butter, and vanilla. Once simmering turn off heat and stir in yogurt. Chill and ready to serve and portion for freezing.
No comments:
Post a Comment