I absolutely love how this Pumpkin Pie Low Carb Yogurt Bark Recipe comes together — it’s like a creamy, spiced autumn treat that’s both refreshing and delightfully guilt-free. Whether you’re craving something sweet after dinner or an easy grab-and-go snack, this yogurt bark hits all the right notes without the carb overload that usually comes with pumpkin pies or desserts.
When I first tried this recipe, I was amazed at how simple it was to whip up yet packed with cozy fall flavors. You’ll find that making this at home is not only quick but also super customizable, so you can tweak the sweetness or toppings to match your mood or dietary needs. Trust me, this Pumpkin Pie Low Carb Yogurt Bark Recipe is one to keep on repeat as the seasons change!
Why You’ll Love This Recipe
- Simple & Quick: You’ll have this ready in under 10 minutes, making it perfect for busy days or last-minute cravings.
- Low Carb Friendly: It satisfies your sweet tooth with minimal carbs, ideal if you’re watching your sugar intake.
- Versatile & Customizable: Swap ingredients easily to suit vegan, nut-free, or extra-protein needs without losing flavor.
- Delicious Fall Flavors: The warm pumpkin spice blend paired with creamy yogurt creates a cozy snack your whole family will adore.
Ingredients You’ll Need
Each ingredient in this Pumpkin Pie Low Carb Yogurt Bark Recipe plays a key role — from creamy Greek yogurt setting the base to warm pumpkin pie spice bringing those cozy autumn vibes. Here are some tips to pick the best ingredients for the tastiest bark.
- Plain Greek yogurt: Full-fat is my go-to for creaminess and richness, but you can use a dairy-free version to keep it vegan.
- Pumpkin puree: Use pure pumpkin (not pumpkin pie filling) for natural flavor and no added sugar.
- Pumpkin pie spice: This classic mix of cinnamon, nutmeg, and cloves is the star of the show; adjust to taste if you like more spice.
- Vanilla extract: Adds depth and sweetness without extra sugar.
- Maple syrup or honey: I usually start with maple syrup — you can swap for sugar-free syrup if you want to keep it keto-friendly.
- Chopped pecans: They add a lovely crunch, but feel free to skip if you’re nut-free or swap for seeds.
- Dark chocolate chips: Dark or keto-friendly brands work best for that bittersweet touch.
- Vanilla protein powder (optional): I sometimes add this for a little extra boost, but it’s totally optional.
Variations
I love how flexible this Pumpkin Pie Low Carb Yogurt Bark Recipe is — I often experiment with it depending on what I have on hand or who I’m serving. Don’t hesitate to make it truly yours by mixing things up!
- Dairy-Free Version: Swapping out Greek yogurt for a coconut milk yogurt keeps it creamy and vegan — I always use Enjoy Life dairy-free chocolate chips in this case.
- Keto-Friendly Twist: I swap maple syrup for a sugar-free syrup and pick Lily’s keto-friendly chocolate chips to keep it low carb.
- Nut-Free Option: If you have nut allergies, just leave the pecans out or replace them with pumpkin seeds or sunflower seeds — still crunchy and delicious.
- Extra Protein Boost: Adding a scoop of vanilla protein powder is a game changer when you want a post-workout snack.
How to Make Pumpkin Pie Low Carb Yogurt Bark Recipe
Step 1: Whisk Together Your Base
Start by lining a baking sheet with parchment paper — it makes cleanup a breeze and helps you lift out the bark easily later. In a mixing bowl, whisk the Greek yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup until everything is smoothly combined. Taste your mixture here; you might want to add a little more sweetener if you prefer it on the sweeter side. This is where the flavor magic starts!
Step 2: Spread and Sprinkle
Now, spread your yogurt mixture onto the parchment-lined sheet evenly — I like about a half-inch thickness, which freezes nicely without taking all day. Don’t make it too thick or it’ll freeze slower, a mistake I made once and learned the hard way! Sprinkle the chopped pecans and chocolate chips over the top, pressing them in gently so they stick a bit.
Step 3: Freeze Until Firm
Pop the tray into your freezer for at least 2-4 hours until the bark is completely solid. I find that 3 hours strikes a perfect balance — firm but easy to break apart. Once frozen, break into pieces or cut into bars with a sharp knife. Keep stored in the freezer in an airtight container until you’re ready to enjoy.
Pro Tips for Making Pumpkin Pie Low Carb Yogurt Bark Recipe
- Even Thickness: I learned spreading the yogurt evenly on the pan lets it freeze consistently and breaks up nicely without crumbling.
- Sweetness Adjustment: Start with less sweetener and taste as you go — it’s easier to add than to fix overly sweet bark.
- No Overfreezing: Don’t let it freeze for days; it can get icy and lose the creamy texture that makes it special.
- Storage Hack: Keep pieces in a single layer in an airtight container, separated by parchment paper, so they don’t stick together.
How to Serve Pumpkin Pie Low Carb Yogurt Bark Recipe
Garnishes
I love finishing off this yogurt bark with a little extra sprinkle of cinnamon or some crushed toasted pecans for added crunch just before serving. Sometimes, I add a light drizzle of sugar-free caramel sauce for a festive touch — it looks gorgeous and ups the indulgence factor!
Side Dishes
This yogurt bark pairs beautifully with warm chai tea or a spiced latte for an afternoon pick-me-up. It also complements a light cheese plate if you want a sweet ending to your appetizer lineup. Trust me, it’s versatile beyond just a snack!
Creative Ways to Present
For holiday gatherings, I like presenting the bark pieces on a rustic wooden board lined with fall leaves or sprinkled with edible glitter for a festive vibe. Wrapping individual bark pieces in parchment tied with twine makes a charming homemade gift or party favor!
Make Ahead and Storage
Storing Leftovers
After making your Pumpkin Pie Low Carb Yogurt Bark Recipe, store leftovers in an airtight container in the freezer — I line layers with parchment paper to prevent sticking. This helps maintain crispness and flavor without any mess, so you can grab a piece whenever you want!
Freezing
I’ve found that this bark freezes beautifully for up to 2 weeks. Just make sure it’s in a sealed container to avoid freezer burn. It’s a great way to prep snacks ahead, especially when pumpkin season is in full swing!
Reheating
This recipe is best enjoyed straight from the freezer — no reheating needed. Allowing it to sit at room temperature for 5-10 minutes softens it just enough to bite comfortably without losing that cool, creamy texture.
FAQs
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Can I use flavored yogurt instead of plain Greek yogurt?
Using flavored yogurt might work, but I recommend sticking with plain for this recipe. It lets the warm pumpkin pie spices shine without competition from added flavors or too much sweetness, which you can adjust yourself.
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Is this Pumpkin Pie Low Carb Yogurt Bark Recipe suitable for vegans?
Absolutely! Simply substitute the Greek yogurt with a plant-based alternative like coconut or almond milk yogurt, and use dairy-free chocolate chips. This way you keep the creamy texture and flavor without dairy.
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How long does this yogurt bark last in the freezer?
Stored properly in an airtight container, it stays fresh for about 2 weeks. Beyond that, it might start to lose its texture and flavor, so I recommend enjoying it sooner rather than later.
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Can I add other mix-ins to the bark?
Definitely! Feel free to add seeds, dried fruit, or other nuts if you like. Just keep the layer thin enough to freeze well and try to not overpower the pumpkin pie flavor.
Final Thoughts
This Pumpkin Pie Low Carb Yogurt Bark Recipe quickly became a staple in my kitchen because it balances everything I love — wholesome ingredients, minimal prep, and true fall flavor. I encourage you to give it a try; it’s a wonderful way to indulge a little without any guilt and makes for a perfect treat anytime you want a light, flavorful snack. You’re going to love having this one in your recipe arsenal!
Print
Pumpkin Pie Low Carb Yogurt Bark Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 2 to 4 hours (includes freezing time)
- Yield: 12 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Pie Low Carb Yogurt Bark is a creamy, festive treat combining the flavors of pumpkin pie spice and Greek yogurt with crunchy pecans and rich dark chocolate chips. It’s a healthy, gluten-free dessert perfect for satisfying sweet cravings without derailing your diet, and it’s easy to customize for vegan, low sugar, or nut-free preferences.
Ingredients
Main Ingredients
- 3 cups plain Greek yogurt (full fat) or dairy-free alternative for vegan
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup, honey, or sugar-free syrup (add more in 1 tbsp increments if you prefer extra sweet)
- 3 tablespoons chopped pecans
- 1/4 cup dark chocolate chips
- Optional: 1/2 scoop vanilla protein powder
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and allow for easy removal of the yogurt bark once frozen.
- Mix Ingredients: In a bowl, whisk together the Greek yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup until fully combined. Taste the mixture and adjust sweetness if desired by adding more maple syrup or sweetener in 1 tablespoon increments.
- Spread Mixture: Spread the yogurt mixture evenly onto the prepared baking sheet, creating a layer roughly 1/2 inch thick to ensure quick and even freezing.
- Add Toppings: Sprinkle chopped pecans and dark chocolate chips evenly over the top of the yogurt layer.
- Freeze: Place the baking sheet in the freezer for 2 to 4 hours or until the yogurt bark is completely frozen and solid.
- Serve and Store: Once frozen, break the bark into pieces or cut them with a knife. Store the broken pieces in an airtight container in the freezer until ready to eat to keep them firm and fresh.
Notes
- Dairy Free/Vegan: Use a non-dairy yogurt alternative and Enjoy Life dairy-free chocolate chips to make the recipe vegan and dairy-free.
- Freezing Tips: Keep the yogurt layer about 1/2 inch thick for faster and easier freezing. Thicker layers will freeze more slowly and may not firm up as well.
- Low Sugar: Swap maple syrup for sugar-free syrup and use keto-friendly chocolate chips like Lily’s to reduce sugar content and make it keto-friendly.
- Nut Free: Remove chopped pecans if you have a nut allergy or prefer a nut-free version.
- Storage: Store yogurt bark in the freezer until served to maintain texture and freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
