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1½ cups heavy cream
¼ teaspoon vanilla
½ cup + 1 tablespoon powdered sugar
3 egg whites
2 teaspoons lemon juice
¼ teaspoon cream of tartar
1 15 oz. can pumpkin puree
6 oz. plain Greek yogurt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 350ºF.
2. In a small bowl, stir together crushed graham crackers, pecans, flour, sugar, salt, and cinnamon; stir in melted butter.
3. Spread in a 9x9-inch square baking pan. Bake 10 minutes, stirring twice. Cool completely. This is the “crust” of sorts.
4. In another bowl, whisk heavy cream, vanilla, and 1 tablespoon powdered sugar until you achieve a stiff whipped cream. Refrigerate bowl while you put together the rest.
5. In a large bowl, beat egg whites on medium speed until they are frothy. Add lemon juice and cream of tartar. Gradually add powdered sugar, beating on high speed until stiff peaks form. Set aside.
6. In a medium bowl, stir together pumpkin, yogurt, pumpkin spice, and ½ teaspoon cinnamon. Gently fold egg white mixture into pumpkin mixture. Fold in whipped cream.
7. Line a 9x5x3-inch loaf pan with clear plastic wrap. Sprinkle half of the graham cracker crust mixture in the bottom of the loaf pan. Spread 4 cups of the pumpkin mixture over the pumpkin mixture in loaf pan, pressing in slightly.
8. Top with the remaining crust crumbs followed by the pumpkin mixture, spreading evenly. Cover with plastic wrap. Freeze at least 6 hours or up to 24 hours.
9. To serve, invert loaf pan onto a chilled serving platter and pull on plastic wrap to remove loaf. Let stand at room temperature 10 minutes before cutting into slices.
Laura Fuentes is a mom of three young children and the founder and CEO of MOMables.com, where she helps parents make fresh school lunches and food their kids will love. She is also a play council member for Active Family Project, a health and wellness effort focused on helping to empower parents with the tools, information, and activities their families need to enjoy a healthy and active lifestyle.