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Creating delicious Frozen Yogurt Pumpkin Pie Cups is not just about following a recipe; it's about enhancing and balancing flavors. Here are some tips to ensure that your pumpkin pie cups are bursting with flavor:

Frozen Yogurt Pumpkin Pie Cups

Indulge in the spirit of fall with Frozen Yogurt Pumpkin Pie Cups, a delightful spin on traditional pumpkin pie. This creamy dessert combines nutritious Greek yogurt and pumpkin puree, creating a guilt-free treat that's rich in flavor and health benefits. The easy-to-make Graham cracker crust adds a satisfying crunch, while warm spices like cinnamon and nutmeg enhance the nostalgic taste of autumn. Perfect for gatherings or a cozy night in, these cups are as visually appealing as they are delicious! Enjoy a seasonal dessert that satisfies your cravings without compromising your wellness goals. Get inspired to make this healthier alternative today!
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Ingredients
  

For the Pumpkin Yogurt Filling:

1 cup plain Greek yogurt

1 cup pure pumpkin puree (canned or homemade)

1/4 cup maple syrup (or honey)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

A pinch of salt

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For Topping (optional):

Whipped cream

Crushed graham crackers

Pecans or walnuts, chopped

A sprinkle of cinnamon

Instructions
 

Prepare the Graham Cracker Crust:

    - In a medium mixing bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Mix well.

      - Pour in the melted butter and stir until all the crumbs are moistened and resemble wet sand.

        - Divide the mixture evenly among silicone cupcake molds or lined muffin tins, pressing firmly down to create a compact crust. Use a spoon or your fingers for this.

          - Place the crusts in the freezer for about 15 minutes to set.

            Make the Pumpkin Yogurt Filling:

              - In a large bowl, whisk together the Greek yogurt, pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until smooth and well-combined.

                Assemble the Cups:

                  - Once the crusts have set, take them out of the freezer. Spoon the pumpkin yogurt filling evenly over each graham cracker crust, filling them just to the top.

                    - Smooth the tops with the back of a spoon or a spatula for a polished finish.

                      Freeze the Cups:

                        - Carefully cover the cups with plastic wrap or a lid and place them in the freezer.

                          - Freeze for at least 4 hours, or until they are completely solid.

                            Serve:

                              - When ready to serve, let the cups sit at room temperature for about 5 minutes to soften slightly.

                                - For an added touch, top with whipped cream, crushed graham crackers, and a sprinkle of cinnamon before serving.

                                  Prep Time, Total Time, Servings: 20 minutes | 4 hours | 12 cups