Little pumpkin-pie yogurt cups

YOUR LITTLE RECIPE CARD

Let’s make something sweet.

Original recipe concept · not kitchen-tested. Make a small trial before preparing it for guests.

Gather your ingredients

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• 1 cup plain Greek yogurt, divided
• 1/2 cup plain canned pumpkin puree (not pumpkin pie filling)
• 2 tablespoons maple syrup, divided, plus more to taste
• 1/2 teaspoon ground cinnamon, plus a small pinch for serving
• 1/2 teaspoon vanilla extract
• 4 full graham cracker sheets, crushed (about 1/2 cup crumbs)

Make it, step by step

1. Set out four small dessert glasses. Check that your pumpkin is plain puree. Stir any liquid back into the yogurt before measuring. This recipe uses ready-to-eat ingredients; do not substitute raw pumpkin.
2. In one bowl, whisk 1/2 cup of the yogurt with the pumpkin, 1 tablespoon maple syrup and cinnamon. In a second bowl, stir the remaining yogurt with the other tablespoon of syrup and vanilla. Taste each mixture and adjust sweetness a little at a time.
3. Divide the graham cracker crumbs among the glasses, reserving a spoonful for the tops. Add half of the vanilla yogurt, then the pumpkin mixture, and finish with the remaining vanilla yogurt. Use a small spoon to keep the layers distinct; swirls are lovely too.
4. Cover and refrigerate for about 20 minutes to chill. Just before serving, scatter on the reserved crumbs and a light pinch of cinnamon. If preparing further ahead, keep the crumbs separate until serving so they stay crisp.

Ingredients & serving notes

Contains milk and usually wheat; crackers can also contain soy. Check package labels and cross-contact information. Choose portions and textures suited to each guest.

Keeping it lovely

Keep covered at 40°F / 4°C or below; plan to enjoy within 2 days for quality and follow any shorter ingredient guidance. Perishable desserts should not sit out longer than 2 hours, or 1 hour above 90°F / 32°C.

For perishable food, use the USDA food-handling guidance. Times and results vary with ingredients and equipment.