Pumkin Pie Yogurt Pops

It was way too hot to think about turning on the oven, and I hadn't even been outside the house this afternoon.  To remedy the situation, my older sister and I had the brilliant idea of making pumpkin pie yogurt pops.  We searched online for a recipe, but none of them were really calling out to us, so we decided to wing it.  To begin with, we whisked together plain Greek yogurt, about half a can of pumpkin puree, and some brown sugar.  Then we tasted the mixture and added some spices and a little more brown sugar.  After mixing, we tasted it again and thought it needed more pumpkin, so we dumped in the other half of the can of pumpkin.  Again, we mixed and tasted.  Then Elizabeth had a light bulb moment and thought of adding vanilla extract.  After this addition, we finally deemed the mixture perfect.  Since we didn't use a recipe and we didn't really measure anything, the amounts listed are estimates.  Just mix it all together until it tastes right! :)


Pumpkin Pie Yogurt Pops

2 cups plain Greek yogurt
1 (15 oz.) can pumpkin puree
1/3 to 1/2 cup packed brown sugar
1 teaspoon vanilla extract
Ground cinnamon, allspice, nutmeg (freshly grated is best), and ginger to taste

Place all ingredients in a large bowl and mix, using a whisk, until well combined.  Dip a spoon (or your finger) into the bowl and taste the mixture.  Add more spices if needed.  Place 8 small paper cups (we used the wax-coated kitchen sized ones) in a 9x13-inch pan.  Spoon or pour the pumpkin mixture evenly into the cups.  Loosely cover the pan with plastic wrap and place in the freezer for about 1 hour.  Remove the pan from the freezer, take off the plastic wrap, and insert a popsicle stick into the center of each cup of partially-frozen pumpkin mixture.  Replace the plastic wrap and return the pops to the freezer until completely frozen, about 5 hours.  Remove the pumpkin pie yogurt pops from the paper cups before eating. :)

Makes 8 Pumpkin Pie Yogurt Pops.