Incredibly easy and perfect for fall, this Ellenos pumpkin pie greek yogurt recipe is perfection.
Ingredients
Cookie Crumble
1/4cupall-purpose flour
1/2cupold fashioned oats
1/2cupbrown sugar, packed
1/2teaspoonsea salt
1/4cupslightly softened unsalted butter, cut into 4 pieces
Pumpkin Puree
1cupcanned pumpkin puree
1/4cupsweetened condensed milk
2teaspoonssugar
1teaspoonpumpkin pie spice
Yogurt
2cupsvanilla greek yogurt, or plain greek yogurt, sweetened with honey to taste*
Instructions
Preheat oven to 375 F. Combine flour, oats, brown sugar, and salt in a medium-sized bowl. Add butter to dry ingredients, and combine all ingredients using a pastry cutter, two knives, or your hands, until the mixture is crumbly and pieces are pebble-sized. Bake on a silpat or parchment-lined cookie sheet for 8-12 minutes, tossing with a spatula half-way through, and removing from the oven when the crumble is golden brown.
While the crumble is baking, make the pumpkin puree layer. Mix the pumpkin, sweetened condensed milk, sugar, and pumpkin pie spice together in a bowl and set aside.
For assembly: divide the pumpkin puree evenly between four 8 oz. mason jars on bottom (about 1/4 cup per jar). Next add 1/2 cup yogurt to each jar on top of pumpkin layer. Finally, add the cookie crumble on top (about 1/3 cup per jar).**
Equipment
Four 8 oz. miniature mason jars, or similar sized containers
Notes
*You can use any greek yogurt you have on hand, but if possible we recommend a high-quality Greek yogurt for the best results. Ellenos is our favorite, but if it isn't available at your grocery store, Chobani is a great option too. **If you are making this recipe ahead of time, wait to add the cookie crumble layer on top of each yogurt until just before serving to preserve freshness and crunchy texture.