This pumpkin pie yogurt bark is the perfect fall-inspired treat! Made with Greek yogurt, pumpkin puree, maple syrup, and pecans, it's easy and packed with cozy flavor. Once the weather starts to get chilly, this bark is the perfect after school treat!
If you’re anything like me, the minute September hits, you're ready for all things pumpkin. But sometimes, you just want something a little lighter that still gives you those cozy fall vibes. That’s where this frozen pumpkin pie yogurt bark comes in! It’s creamy, crunchy, lightly sweet, and loaded with real pumpkin spice flavor and it only takes a few minutes to prep!
This is one of those no bake desserts that feels way fancier than it is. All you need is a handful of simple ingredients, a baking tray, and a freezer. That’s it! No baking, no fuss, just a quick and delicious pumpkin yogurt snack that your whole family will love.
Ingredients to Make Pumpkin Bark
To make this frozen pumpkin pie yogurt bark recipe, gather these simple five ingredients:
- Greek yogurt (plain or vanilla both work). I like to have Greek yogurt in my fridge at all times to make chia seed pudding with yogurt or ranch dressing.
- Pumpkin puree. Make sure that it's not pumpkin pie filling as that as spices and sugar already in it and it will overpower the bark.
- Maple syrup. You can use honey instead if that is what you have on hand.
- Pumpkin pie spice. I always have homemade pumpkin pie spice in the pantry for recipes just like this one.
- Crushed pecans (or your favorite chopped nuts). Walnuts will work or a candied pecan will work as well.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Pumpkin Spice Yogurt Bark
- Step 1: In a medium bowl, add the Greek yogurt.
- Step 2: Add in the pumpkin puree. You can use canned pumpkin puree or homemade pumpkin puree.
- Step 3: Add the pumpkin pie spice and maple syrup. Mix well.
- Step 4: Line a baking sheet or tray with parchment paper. Pour the yogurt mixture onto the tray and spread it into an even layer, about ¼ to ½ inch thick.
- Step 5: Sprinkle the crushed pecans evenly over the top. Press them down lightly so they stick when frozen.
Place the tray in the freezer for at least 2 hours, or until completely frozen solid. Once frozen, remove the tray and break the bark into pieces. Serve immediately or store for later!
Lynn's Tip!
If your freezer is super cold or you have a deep freezer, let the bark sit at room temp for 1–2 minutes before breaking into pieces.
Tips and Tricks
- Use full-fat Greek yogurt for the creamiest texture that doesn’t get icy in the freezer.
- Add-ins welcome! Try mini chocolate chips, granola, pumpkin seeds, or a drizzle of almond butter for extra fun.
- Sweetness is up to you. Taste the mixture before freezing. Then decide if you would like to add a touch more maple syrup if you like things sweeter.
Storage Instructions
Once frozen and broken into pieces, store your pumpkin yogurt bark in an airtight container or freezer-safe bag in the freezer. It’ll stay fresh for up to 2–3 weeks.
To enjoy, just grab a piece straight from the freezer, no need to thaw! It's great to add to kid's lunch boxes or as an after school snack!
Frequently Asked Questions
Absolutely! Vanilla or maple Greek yogurt works great and adds a little extra sweetness.
Yes! Just use a plant-based yogurt like coconut or almond milk yogurt, and make sure it's thick and creamy.
Totally! Just use a larger tray or make it in two batches. It’s great for meal prep or fall gatherings.
Pumpkin Pie Yogurt Bark
Equipment
- Mixing Bowls
- Parchment Paper
- Baking Sheet
Ingredients
- 2 cups Greek Yogurt Plain or vanilla
- ½ cup Pumpkin Puree
- 2 tablespoon Maple syrup
- 1 teaspoon Pumpkin Pie Spice
- ¼ cup Chopped Pecans
Instructions
- Mix the yogurt, pumpkin puree, maple syrup, and pumpkin spice. Spread the mixture onto a parchment-lined tray.
- Sprinkle with pecans, and freeze for at least 2 hours. Break into pieces and serve.
Notes
- You can easily double or triple this recipe, just make sure you have a big enough baking tray. You might need to use two baking sheets if you are making a really big batch.
- Once the bark is cut into pieces, keep it in the freezer or the refrigerator.
- If you do not have pecans, you can use walnuts or mini chocolate chips. Feel free to add dried fruit if you would like that. A sprinkle of crushed graham crackers is a great idea too!
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