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This sweet spread is great on bread or an English muffin. It will keep up to six days in the fridge — if it lasts that long.
1 cup plain or vanilla yogurt
1 cup fresh puréed pumpkin/ winter squash
1 teaspoon pumpkin pie spice, as desired
1 cup powdered sugar
Mix yogurt and pumpkin in a bowl. Add pumpkin pie spice. Stir in sugar. Taste. Adjust spice or sugar as desired.
— Recipe adapted from The Pioneer Woman
© 2019 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.