If you’re looking for a delightfully cool treat that brings all the cozy flavors of fall without the carb overload, this Pumpkin Pie Low Carb Yogurt Bark Recipe is your new best friend. It’s creamy, spiced just right, packed with pumpkin goodness, and has a satisfying crunch from pecans and chocolate chips. This bark is a quick and nutritious snack that feels indulgent but keeps your low carb goals intact, making it perfect for busy days or a fun dessert fix.
Ingredients You’ll Need
Only a handful of simple ingredients come together in this recipe, each playing a crucial role in texture, flavor, and that perfect pumpkin pie vibe. From the creamy richness of Greek yogurt to the warm spices, every bite is a taste sensation you won’t want to miss.
- Plain Greek yogurt (3 cups, full fat): Adds creaminess and a protein boost, making the bark satisfyingly rich and low carb.
- Pumpkin puree (1/2 cup): Brings the seasonal star flavor with natural sweetness and vibrant color.
- Pumpkin pie spice (1 teaspoon): The magical blend of cinnamon, nutmeg, and cloves gives it that unmistakable pumpkin pie warmth.
- Vanilla extract (1/2 teaspoon): Enhances the flavors and adds a lovely aromatic note.
- Maple syrup (1/3 cup): Provides gentle sweetness; you can swap with honey or sugar-free syrup to suit your taste.
- Chopped pecans (3 tablespoons): Offers a crunchy texture and nutty flavor that contrasts beautifully with the creamy yogurt.
- Dark chocolate chips (1/4 cup): Adds bursts of rich decadence, making every bite a delightful surprise.
- Optional vanilla protein powder (1/2 scoop): Perfect if you want an extra protein punch without changing the taste much.
How to Make Pumpkin Pie Low Carb Yogurt Bark Recipe
Step 1: Prepare Your Baking Sheet and Mix the Base
Start by lining a baking sheet with parchment paper to prevent sticking—the secret to easy cleanup. In a bowl, whisk together the Greek yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup until smooth and creamy. Take a moment to taste your mixture and adjust the sweetness to your liking by adding a little more syrup if needed.
Step 2: Spread the Yogurt Mixture Evenly
Pour your luscious pumpkin-yogurt blend onto the prepared baking sheet and spread it evenly to about half an inch thick. Creating a uniform layer ensures that the bark freezes consistently, giving you perfect bite-sized pieces every time.
Step 3: Add the Pecans and Chocolate Chips
Sprinkle the chopped pecans and dark chocolate chips generously over the top. These toppings not only add texture and bursts of flavor, but they also make the bark visually irresistible. Feel free to press them lightly into the yogurt so they stick well once frozen.
Step 4: Freeze Until Firm
Place the tray in your freezer and let it set for 2 to 4 hours, or until completely solid. Once frozen, break the bark into rustic pieces or cut it neatly with a knife—whatever fits your style. Pop the pieces back in the freezer and enjoy whenever you want a refreshing, low carb treat.
How to Serve Pumpkin Pie Low Carb Yogurt Bark Recipe
Garnishes
Sprinkle a little extra cinnamon or nutmeg on top for a boost of aroma and color right before serving. You could also add a few whole pecans or a drizzle of melted sugar-free chocolate to make it feel extra special.
Side Dishes
This yogurt bark pairs wonderfully with fresh autumn fruits like sliced apples or pears, bringing complementary textures and flavors that celebrate the season. It also makes a fantastic light finish after a hearty meal like roasted turkey or pork.
Creative Ways to Present
Serve the bark atop a decorative platter lined with autumn leaves or place small pieces in festive glass jars as thoughtful, handmade gifts. You might also crumble it over oatmeal or smoothie bowls for a flavorful crunch that amps up breakfast or snack time.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin pie low carb yogurt bark keeps beautifully in an airtight container in the freezer. Storing it this way preserves its texture and flavor, so you can enjoy a convenient snack any time without losing that fresh homemade taste.
Freezing
This bark freezes wonderfully, making it an excellent make-ahead treat. Just ensure it is well wrapped or sealed to avoid freezer burn and unwanted odors. When you’re ready to indulge, no thawing is needed—just grab and enjoy straight from the freezer.
Reheating
Since this is a frozen yogurt treat, reheating is not necessary or recommended. If you want it less frozen, simply let the pieces sit at room temperature for a few minutes to soften slightly before enjoying.
FAQs
Can I use flavored yogurt instead of plain Greek yogurt?
While you can use flavored yogurt, it’s best to stick with plain Greek yogurt to control sweetness and ensure the pumpkin pie spice comes through clearly. Flavored yogurts might clash or overwhelm the pumpkin flavor.
Is this recipe suitable for vegans?
Absolutely! Just substitute the Greek yogurt for your favorite full-fat dairy-free yogurt, like coconut or almond-based varieties, and choose a vegan-friendly sweetener to keep it plant-based.
Can I use other nuts instead of pecans?
Definitely. Walnuts, almonds, or even pistachios would make tasty alternatives that add unique flavors and textures to your yogurt bark.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend using cinnamon, nutmeg, ginger, and a pinch of cloves. This DIY mix will taste just as delicious and fresh.
How long does the yogurt bark stay good in the freezer?
For the best flavor and texture, enjoy your pumpkin pie low carb yogurt bark within 1 to 2 weeks. Beyond that, it’s still safe but might start to lose its ideal taste and consistency.
Final Thoughts
This Pumpkin Pie Low Carb Yogurt Bark Recipe is one of those delightful discoveries that feels like a special treat but is actually super simple and health-conscious. It’s perfect for those moments when you crave something sweet, seasonal, and cool. I encourage you to give it a try—you might find it becomes your go-to snack for fall and beyond!
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Pumpkin Pie Low Carb Yogurt Bark Recipe
This Pumpkin Pie Low Carb Yogurt Bark is a refreshing and healthy treat perfect for fall or any time you crave a sweet snack with a festive twist. Made with creamy full-fat Greek yogurt, real pumpkin puree, and warming pumpkin pie spices, it’s naturally low-carb and can be easily adapted to vegan diets with dairy-free yogurt. Topped with chopped pecans and rich dark chocolate chips, this frozen bark is simple to prepare in under 5 minutes and offers a delightful texture contrast between creamy and crunchy in every bite.
- Total Time: 5 minutes (plus 2-4 hours freezing time)
- Yield: 12 servings
Ingredients
Main Ingredients
- 3 cups plain Greek yogurt (full fat) (or dairy-free for vegan)
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup (or honey or sugar-free syrup, adjust sweetness by adding 1 tbsp increments if preferred)
Toppings
- 3 tablespoons chopped pecans
- 1/4 cup dark chocolate chips
Optional
- 1/2 scoop vanilla protein powder
Instructions
- Prepare the base mixture: Line a baking sheet with parchment paper to prevent sticking later. In a mixing bowl, whisk together the full-fat plain Greek yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup. Taste the mixture and adjust sweetness to your liking by adding more syrup in tablespoon increments if needed.
- Spread the mixture: Pour the yogurt and pumpkin mixture onto the prepared baking sheet and spread it out evenly to about 1/2 inch thickness. This ensures the bark freezes uniformly for easy breaking.
- Add toppings: Sprinkle the chopped pecans and dark chocolate chips evenly over the spread yogurt mixture to add texture and flavor contrast.
- Freeze: Place the baking sheet in the freezer for 2 to 4 hours or until the yogurt bark mixture is thoroughly frozen and solid.
- Serve and store: Once frozen, break the bark into pieces or cut it with a knife into desired portions. Store the yogurt bark pieces in an airtight container in the freezer until you are ready to enjoy this cool and festive treat.
Notes
- You can use dairy-free yogurt to make this recipe vegan-friendly.
- Adjust the sweetness to taste by varying the amount of maple syrup or using alternatives like honey or sugar-free syrups.
- Add a scoop of vanilla protein powder into the mixture for an extra protein boost.
- Store the bark in the freezer to keep it frozen and crispy; it is best enjoyed cold.
- For nut-free version, omit pecans or replace them with seeds like pumpkin seeds.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
