Pumpkin Spice & Everything Nice

Did you think you were going to escape the pumpkin flavored madness with me? Sorry to disappoint…although I’m sure this recipe will be anything but disappointing. Embrace the flavor of pumpkin!

Currently, in my kitchen I have: Pumpkin Chocolate Chip Muffins, Pumpkin Chai Tea, and this week’s recipe: Pumpkin Frozen Yogurt (topped with Homemade Salted Caramel). All this yet I’m not crazy abut pumpkin pie. A little weird, yes, but give me an apple pie…or chocolate chess…yum. Ok, back to today’s recipe. I don’t think you will come across a much easier recipe, so no excuses for not trying this one! Too cold for ice cream? Make yourself a mug of hot cocoa or hot cider (or hey, keep with the pumpkin theme and make some pumpkin spice tea!), sit back, and enjoy!
XO – Courtney
Pumpkin Frozen Yogurt

· 1 cup Vanilla Greek Yogurt
· 1 cup Pumpkin Puree
· 1 T Sugar
· 1 t Pumpkin Pie Spice

1. Mix all the ingredients together in a large bowl.
2. Place the bowl in the freezer and stir ever 30 minutes until it reaches the desired consistency OR churn in an ice cream maker for a few minutes.
Salted Caramel Sauce
· 1 cup Sugar
· 1/4 cup Water
· 2 oz Salted Butter
· 1/2 cup Heavy Cream

1. IMPORTANT: Have all your ingredients measured out and nearby before you start.
2. In a medium saucepan, stir together sugar and water. Bring to a boil and stir constantly until the sugar is completely dissolved.
3. One it begins to boil, stop stirring and let it boil until it turns a deep amber color. Don’t let it burn or you will have to start over!
4. As soon as the mixture has turn color, add the butter and whisk until the butter is combined. It will bubble up, so be careful.
5. Let it boil for 1 minute, remove from heat, and add the cream. It will bubble up again. Stir until combined.
6. Transfer the sauce into a glass jar or other heat-safe container and allow to cool at room temperature. The sauce will keep for up to 4 weeks in the fridge!

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