• 1 cup (250 mL) plain Greek yogurt, 0% fat 
• 1/2 cup (125 mL) pure pumpkin puree (not pumpkin pie filling) 
• 2 tbsp (30 mL) maple syrup 
• 1 tsp (2 g) pumpkin pie spice 
• 1/2 tsp (2.5 mL) vanilla extract 
• 3 tbsp (36 g) chia seeds 
• 2 tbsp (15 g) pumpkin seeds, raw 
• 2 tbsp (20 g) dried cranberries
• 2 tbsp (20 g) dark chocolate chips, melted
• 8 (about 40 g) yogurt-covered pretzels, optional
• 16 (5 g) candy eyes, optional  

1. Whisk the Greek yogurt, pumpkin purée, maple syrup, pumpkin pie spice and vanilla extract together in a bowl until smooth, then stir in the chia seeds.

2. Spread onto a parchment-lined tray, no thicker than 1 cm (½ inch).

3. Sprinkle evenly with pumpkin seeds, dried cranberries and yogurt-covered pretzels. Put the candy eyes in two of the openings of the pretzels, if desired.

4. Melt chocolate chips in the microwave for approx. 1 minute 30 seconds, or until melted, then drizzle evenly over the bark.

5. Freeze until firm, at least 3 hours.

6. Break into 8 pieces. Serve frozen.

7. Store in a freezer-safe, airtight container for up to 1 month.