Pumpkin Pie Greek Yogurt Parfaits

• 14 ounces, fluid Pumpkin Puree
• 2 Eggs
• 1 Tablespoon Lemon Juice
• 1/4 cups Milk (I Used Unsweetened Almond Milk)
• 1/4 cups Pure Maple Syrup
• 1-1/2 Tablespoon Pumpkin Pie Spice
• 1/2 teaspoons Salt
• 2 cups Vanilla Greek Yogurt
• Pumpkin Spice Granola, Maple Syrup, And Extra Nuts, For Topping (optional)

1. Preheat oven to 350u0b0F.
2. In a large bowl, combine pumpkin puree, eggs, lemon juice, milk, maple syrup, pumpkin pie spice, and salt. Stir until thoroughly combined. Pour mixture into a baking dish. Bake for 30 minutes. When baking is complete, let the mixture cool for at least 10 minutes.
3. To assemble the parfaits, layer 1/4 cup of the pumpkin mixture into the bottom of a small glass or jar. Then, layer 1/4 cup of the yogurt over the pumpkin mixture. Repeat with another layer each of pumpkin mixture and yogurt.
4. Top each parfait with pumpkin spice pecan granola, a drizzle of maple syrup, and extra nuts if desired.

eggs, lemon juice, ubc, ubc, pie spice, salt, vanilla, pumpkin spice

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pie-greek-yogurt-parfaits/ (may not work)