This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Pumpkin maple bark is an easy, low-fat snack recipe. The secret ingredient to this bark recipe is Cabot vanilla bean Greek yogurt! This pumpkin spiced recipe will be your favorite snack!
This year is even bigger and better than ever with a giveaway! Thirty-nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts!
Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals are giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals have been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Eggland’s Best eggs have more of the delicious, farm-fresh taste you and your family love – any way you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Cabot Creamery Vanilla Bean Greek Yogurt
When I found out Cabot Creamery was one of the sponsors of #pumpkinweek. I knew I wanted to use their vanilla bean Greek yogurt.
Why? I really love vanilla bean flavoring. Also, I love the how creamy Cabot Creamery’s Greek yogurt is. At the time I was playing around with the thought of creating a pumpkin keto recipe with the Greek yogurt.
Yogurt Bark Recipe
I changed my mind about creating a pumpkin keto food recipe. Keto recipes are tricky, there many things NOT allowed on a true Keto diet. Actually, Pumpkin is a no-no on Keto, too high in sugar. So that quickly went out the window.
I saw on Pinterest a yogurt bark recipe. I always have made bark recipes with melted chocolate. This idea of yogurt bark was very intriguing to me.
Frozen Pumpkin Dessert
When you are in asea of pumpkin recipes, you want your pumpkin dessert to stand out. That was why I decided to just go for it and make a pumpkin bark recipe using a Greek yogurt as a base. Since this is a frozen pumpkin dessert, it is healthy enough to enjoy after an invigorating workout!
Pumpkin Maple Bark
How did the maple get involved in a pumpkin recipe? Want the truth? It was by accident. I was following the yogurt bark recipe from Epicurious and calls for honey. You guessed it I grab maple syrup by mistake.
Cranberry and Pecans
I went with it and turned pumpkin bark into pumpkin maple bark. I knew this bark recipe has a lot of sweet going on. So to balance the sweet, I decided to add dried cranberry and pecans to top this pumpkin recipe.
That part of the cranberry really balances the sweet of pumpkin and maple. The vanilla bean Greek yogurt really brings this bark recipe together, that you do not miss the chocolate!
- 2 cups Cabot Creamery Vanilla Bean Greek yogurt
- 3 tablespoons maple syrup
- 1/3 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- Line a cookie sheet with wax paper.
- Use a rubber spatula and mix together the Cabot vanilla bean Greek yogurt, maple syrup, pumpkin, and pumpkin pie spice in a medium bowl until smooth.
- Pour the pumpkin mixture onto the wax paper lined cookie sheet.
- Smooth out till it is about 1/4 inch thick.
- Press the dried cranberries and pecans on the top of the pumpkin mixture.
- Freeze until completely firm, about 4 hours.
- Break into pieces, serve it up and ENJOY!
You can get creative with this pumpkin bark, add other nuts, berries, whatever you think will pair well with pumpkin!
Pumpkin bark can be stored frozen for up to 2 months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 125
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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.
The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness.
The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors.
The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway.
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