1 c. WMF yogurt 

½ c. heavy whipping cream

2 Tbsp maple syrup 

1 tsp vanilla extract

½ tsp pumpkin pie spice

¼ tsp cinnamon

⅓ c. pumpkin, canned

1. Combine all ingredients, except for the pumpkin, and mix on high for 2 minutes. Stir mixture well and then mix again on high for another 2‒3 minutes. The mixture should gradually increase in thickness. 

2. Gently fold in the canned pumpkin by hand until well mixed and smooth. Chill for 2‒4 hours in a container with a lid. Portion into individual servings and top with whipping cream if desired or serve as is!