Frozen Pumpkin Treat

Yesterday I made pumpkin bread, and I had leftover pumpkin puree and lowfat coconut milk. Of course I did not want to waste it, but thought I might have a pin or two on Pinterest that could help me out.  Sure enough this pumpkin frozen yogurt recipe was just what I needed. 

In a metal bowl, combine 1 cup pumpkin puree, 1/4 cup coconut milk, 1/2 cup plain Kefir, 1/4 teaspoon all-spice, and 1/4 teaspoon ground nutmeg.  Blend together.  Cover and place in freezer, stirring every half hour until to you reach the desired consistency.  Enjoy!

This pumpkin dessert was icy like a Jello Pudding Pop (chocolate was always my favorite) and tasted like the pumpkin yogurt I made this fall. 

Pumpkin Yogurt

I bought some Trader Joe's pumpkin butter and have been thinking of different ways to use it.  My colleague made pumpkin Greek yogurt with hers and I thought I'd do the same with nonfat plain yogurt. TJ's pumpkin butter isn't really butter, but a pumpkin puree.  It's fat free and cholesterol free and has less sugar; this pumpkin yogurt has less sugar than many of the pumpkin yogurts in the stores.  I mixed about 6 ounces of yogurt with a serving of pumpkin butter - one tablespoon.

What will you make with your pumpkin butter? I'm sure I'll have more recipes to share in the upcoming weeks.