Serves 1
* 1 6oz container Greek vanilla yogurt
* 1/4 cup canned pumpkin or roasted pumpkin pulp*
* ? teaspoon sugar
* 1 honey graham cracker, crumbled
* 2 teaspoons chocolate chips
* 2 teaspoons pumpkin seeds
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin pulp, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork.
Fill a small bowl with yogurt and sprinkle with 3/4 of the graham cracker.
Mix pumpkin with sugar and add to yogurt.
Garnish with remaining 1/4 crushed graham cracker, chocolate chips and pumpkin seeds.
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