I’m really excited to share this Pumpkin Pie Low Carb Yogurt Bark Recipe with you because it’s one of those rare treats that feels indulgent but is actually super healthy. I love how creamy and smooth the yogurt gets when paired with the cozy flavors of pumpkin and pumpkin pie spice — it’s like a frozen slice of fall without the guilt. Whether you’re craving a cool snack on a warm day or something sweet that won’t spike your blood sugar, this recipe hits the spot perfectly.
When I first tried making this pumpkin pie low carb yogurt bark recipe, I was amazed at how simple it was and how quickly my family went crazy for it. The crunch from the pecans combined with bursts of dark chocolate just takes it over the top. Plus, it’s totally customizable, so whether you’re vegan, keto, or just looking for something easy and delicious, you’ll find this recipe works great for you.
Why You’ll Love This Recipe
- Healthy and Low Carb: This bark is packed with protein and flavor without any refined sugars or carbs to weigh you down.
- Super Easy to Make: No baking required — just mix, spread, freeze, and enjoy. I love recipes like this for busy days.
- Customizable and Versatile: Swap dairy, nuts, or sweeteners to fit your diet or preferences effortlessly.
- A Fun, Crowd-Pleaser Snack: It’s a unique treat that’s sure to impress guests and keep your family coming back for more.
Ingredients You’ll Need
For this pumpkin pie low carb yogurt bark recipe, the ingredients are pretty straightforward but each plays a big role in building those classic fall flavors. Using good quality Greek yogurt really brings the creaminess, while pumpkin puree and pumpkin pie spice deliver autumn’s signature taste.
- Plain Greek Yogurt (full fat): I recommend full-fat for the best creamy texture and flavor; dairy-free options work great too if you’re vegan.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, to control sugar and spice levels perfectly.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves that instantly lifts the dish with classic warmth.
- Vanilla Extract: Adds a lovely fragrant note that complements the pumpkin beautifully.
- Maple Syrup (or honey, sugar-free syrup): This brings just the right touch of sweetness—adjust to your taste.
- Chopped Pecans: Nutty crunch that pairs amazingly with creamy yogurt and smooth pumpkin.
- Dark Chocolate Chips: I love the slight bitterness that contrasts the sweet pumpkin perfectly; choose dairy-free chips if needed.
- Optional Vanilla Protein Powder: A great boost if you want extra protein without altering flavor too much.
Variations
One of the best things about this pumpkin pie low carb yogurt bark recipe is how easy it is to make it your own. Over time, I’ve played around with different add-ins and swaps to keep it fresh depending on what I have on hand or who I’m serving.
- Dairy-Free Version: I love swapping to coconut or almond milk Greek-style yogurt and dairy-free chocolate chips to make this fully vegan and allergy friendly.
- Lower Sugar Option: Using a sugar-free syrup and keto-friendly chocolate chips makes this dessert perfect if you’re watching sugar intake.
- Nut-Free: Simply leave out the pecans if you have allergies or don’t love nuts — pumpkin seeds make a great replacement!
- Protein Boost: Adding a scoop of vanilla protein powder is my go-to for turning this into a post-workout snack that feels like a treat.
How to Make Pumpkin Pie Low Carb Yogurt Bark Recipe
Step 1: Mix the Pumpkin-Spiced Yogurt Base
Start by lining a baking sheet with parchment paper — this keeps cleanup easy and the bark from sticking. In a large bowl, whisk together the Greek yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup until the mixture is smooth and fully combined. Taste it here and adjust the sweetness if you want it a little sweeter; I usually add it in tablespoons to avoid over-sweetening.
Step 2: Spread and Top
Spoon the yogurt mixture onto the parchment-lined sheet and spread it out evenly with the back of a spoon or an offset spatula. Aim for about a half-inch thickness — I learned this trick because thicker layers take way longer to freeze through. Then sprinkle the chopped pecans and dark chocolate chips evenly on top, pressing them slightly so they stick to the yogurt.
Step 3: Freeze Until Firm
Pop the tray into your freezer for 2 to 4 hours, or until the yogurt is completely firm. I usually leave it overnight just to be sure. Once it’s frozen solid, break it into bite-sized pieces or use a knife to cut clean bars. Keep the bark stored in an airtight container in the freezer so it stays fresh and snappy until snack time.
Pro Tips for Making Pumpkin Pie Low Carb Yogurt Bark Recipe
- Even Thickness Matters: Making the yogurt layer about 1/2 inch thick ensures it freezes well without getting too icy or taking forever.
- Sweetness is Personal: Always taste your yogurt mixture before freezing and adjust the maple syrup or sweetener gradually to your preferred level.
- Press Toppings Gently: Lightly pressing nuts and chocolate into the yogurt keeps them from falling off when you break the bark apart.
- Use Quality Ingredients: I’ve found that using real pumpkin and fresh pumpkin pie spice really makes this bark stand out versus premixed canned flavors.
How to Serve Pumpkin Pie Low Carb Yogurt Bark Recipe
Garnishes
I love topping the bark with a little sprinkle of cinnamon or nutmeg right before serving to highlight those warm flavors. Sometimes, I add a few extra chopped pecans or a drizzle of melted dark chocolate if I’m feeling fancy — it makes a simple snack feel a bit more festive and special.
Side Dishes
This yogurt bark pairs beautifully with a hot cup of spiced tea or black coffee, making it a perfect autumn afternoon treat. You can also serve it alongside fresh fruit or a light cheese plate for a full-fledged fall dessert spread your guests will adore.
Creative Ways to Present
For holiday gatherings, I like to break the bark into festive shapes using cookie cutters after it’s frozen solid — stars and leaves work great. Another favorite trick is layering different flavored yogurt barks in a clear container for a pretty, striped snack. These little details make it feel extra thoughtful and fun.
Make Ahead and Storage
Storing Leftovers
Once your pumpkin pie low carb yogurt bark is ready, I store any leftovers in an airtight container in the freezer. It stays fresh and delicious for weeks, so you can always have a healthy snack on hand. Just be sure to keep it sealed well to prevent freezer odors from sneaking in.
Freezing
Freezing is really the key to this recipe’s success. I recommend freezing the yogurt bark for at least two hours before breaking it up to ensure it’s firm but still easy to snap apart. If you try to freeze it thicker than half an inch, it can turn icy or take forever to harden — trust me, I learned this the hard way!
Reheating
You actually don’t need to reheat this bark — it’s best enjoyed frozen or slightly softened at room temperature for a few minutes before eating. If it feels too hard, just leave it out for about 5 minutes and it’ll be perfect for crunching and savoring.
FAQs
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Can I use flavored yogurt for this Pumpkin Pie Low Carb Yogurt Bark Recipe?
I recommend sticking to plain Greek yogurt so you can control the sweetness and spice levels yourself. Flavored yogurts often contain added sugars and flavors that might overpower the delicate pumpkin and spice balance.
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Is this recipe suitable for a keto diet?
Yes! By swapping maple syrup for a sugar-free syrup and choosing keto-friendly chocolate chips, this pumpkin pie low carb yogurt bark recipe easily fits into a keto lifestyle while remaining delicious.
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How long does the yogurt bark stay fresh in the freezer?
Stored properly in an airtight container, it stays fresh for about 2 to 3 weeks in the freezer without losing texture or flavor.
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Can I add other toppings besides pecans and chocolate chips?
Absolutely! Feel free to use seeds like pumpkin or sunflower, shredded coconut, or even dried berries to customize the flavor and texture to your liking.
Final Thoughts
I absolutely love how this pumpkin pie low carb yogurt bark recipe turned out because it’s one of those rare snacks that is both healthy and feels like a treat. Every time I make a batch, I look forward to that perfect bite of creamy pumpkin goodness with a crunchy, chocolatey surprise. I hope you’ll give it a try soon — it’s so simple, customizable, and satisfying, you’ll definitely want this sweet fall snack in your freezer, ready to grab whenever the craving strikes.
Print
Pumpkin Pie Low Carb Yogurt Bark Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 2 to 4 hours (including 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 delicious, creamy, and healthy dessert that combines the rich flavors of pumpkin pie spices with the smoothness of Greek yogurt. Perfectly sweetened with maple syrup and topped with crunchy pecans and dark chocolate chips, this vegan-friendly, gluten-free treat is easy to prepare and ideal for a refreshing frozen snack or dessert.
Ingredients
Yogurt Mixture
- 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 desired)
- Optional: 1/2 scoop vanilla protein powder
Toppings
- 3 tablespoons chopped pecans
- 1/4 cup dark chocolate chips (use dairy-free if vegan)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, whisk together the yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup until smooth. Taste the mixture and adjust sweetness as needed by adding more syrup in small increments.
- Spread Mixture: Evenly spread the yogurt mixture onto the prepared baking sheet to about 1/2 inch thickness. This ensures quick and even freezing.
- Add Toppings: Sprinkle chopped pecans and dark chocolate chips evenly over the spread yogurt mixture.
- Freeze: Place the baking sheet in the freezer for 2 to 4 hours or until the bark is completely solid.
- Break and Store: Once frozen, break the bark into pieces or cut with a knife. Store the pieces in the freezer until ready to eat.
Notes
- Dairy Free/Vegan: Substitute Greek yogurt with a non-dairy yogurt alternative and use dairy-free chocolate chips like Enjoy Life brand.
- Freezing Tips: Maintain a thickness of 1/2 inch on the baking sheet for faster and more even freezing. Thicker layers freeze slower and might not set properly.
- Low Sugar Option: Use sugar-free syrup instead of maple syrup and keto-friendly chocolate chips such as Lily’s to reduce sugar content, making this recipe keto-friendly.
- Nut-Free Option: Omit pecans if you have a nut allergy or prefer nut-free snacks.
- Storage: Keep yogurt bark stored in the freezer until ready to serve for maximum freshness and texture.
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 10 mg
