2tablespoonsNeufchatel cream cheeseroom temp (I used organic cream cheese)
2-3tablespoonspure Maple Syrupor sub with honey
Toss the pumpkin puree, pumpkin pie spice and cream cheese into a medium bowl, then pour in the maple syrup.
Using a sturdy whisk, stir that baby until it's smooth and all ingredients are incorporated. At this point it may be refrigerated up to one week.
If ready to layer pumpkin yogurt, gather small clean jars about 8 oz. I used these fun mini Tulip jars, these jars would mimic Noosa's look or go for a standard jelly jar. Using a tablespoon (not the measuring one, but the one in your silverware drawer) stir the yogurt, to make it easier to layer. Then drop a large spoonful of yogurt into the bottom of the jar, tap gently to settle.
Add a spoonful (one or two heaping teaspoons full) of pumpkin fruit puree on top of the yogurt, then repeat, finishing with another dollop of pumpkin puree on top. Seal jars until ready to eat.
The pumpkin puree mixture will keep refrigerated and covered for 7 days. May freeze up to 3 months. Pumpkin Greek yogurt will keep sealed in fridge up to 10 days.
This recipe easily doubles, or you may cut in half for 4 servings.