Chilling the mixing bowl and beaters helps achieve a lighter, fluffier texture., Use full-fat or 2% plain Greek yogurt and heavy cream with at least 36% fat for best results., Add the canned pumpkin only after whipping the cream and yogurt to keep the airy texture., Over-whipping can cause graininess; fold in a tablespoon of yogurt or chilled cream to fix if needed., This whipped yogurt can be stored in a sealed container in the fridge for up to 5 days; do not freeze to maintain texture., Optional mix-ins include vanilla protein powder, spices like nutmeg or cloves, cocoa powder for a chocolate twist, or crunchy toppings like granola or pecans.