Protein Packed Pumpkin Pie Yogurt

I’m always looking for protein packed breakfasts. Currently I’m hooked on protein pancakes and protein overnight oats, but this morning I decided to bring an old favorite back – pumpkin pie Greek yogurt.

pumpkin pie greek yogurt.jpg

Pumpkin is my favorite fall flavor and during this time of the year I like to put it in everything – including yogurt. I’ve made this combo several times in the past but never really posted it as a recipe. Mainly because it’s so darn simple. However, sometimes there’s a time and place for simple recipes so I’m going to share this one today.

Protein Packed Pumpkin Pie Yogurt
Prep time
Total time
This recipe works great for breakfast or as a snack and you can use whatever type of yogurt you'd like. You can even make the recipe vegan by using coconut milk or soy yogurt. Neutral flavors like plain and vanilla will work best and if you're trying to amp up your protein Greek yogurt will give you the most per serving. I used Chobani 0% plain Greek yogurt and it turned out great. I added a little liquid stevia to sweeten the mixture up and some chia seeds for those omega-3s, but they're both optional ingredients for the recipe.
Serves: 1
  • 6 oz plain Greek yogurt
  • 3 Tablespoons canned pumpkin
  • ¼-1/2 teaspoon cinnamon
  • pinch of pumpkin pie spice
  • 4-5 drops of liquid stevia or sweetener of choice (optional)
  • ½ Tablespoon
  • chia seeds (optional)
  1. Put all ingredients in a bowl and stir until everything is mixed together well. Top with toppings of your choice and enjoy!

Since pumpkin pie isn’t quite complete without a little topping, I added some Love Grown Foods raisin almond crunch granola and a few banana slices to the mix.

pumpkin pie yogurt.jpg

Each bite was filled with thick, creamy yogurt and a bit of crunch. I especially enjoyed the bites that had a raisin in them. πŸ™‚ Most importantly, this meal kept me full all morning! I’ve found the key to keeping myself from being ravenous between meals is to make sure I have a combination of protein, carbs, healthy fat and fiber – this breakfast did the trick!

As it turns out, today is Chobani’s 4th b-day! I’m glad I was able to celebrate. πŸ™‚

pumpkin pie yogurt.jpg

Aren’t recipes with one step the best? I think so, especially when it comes to breakfast and I’m running around the house like a mad woman trying to make it to the gym, shower, eat and look presentable for work.

Enjoy the rest of your evening and let me know if you try the pumpkin pie yogurt!

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  1. What an awesome idea! I love the fact that you used chias to thicken it up…yum!

  2. Sounds and looks fab! Love the blue spoon πŸ™‚

  3. I love the idea of adding chai seeds. I too love chobani and I have mixed in pumpkin with the plain too and I topped mine with Kashi Go Lean. Delicious!

  4. I LOVE making pumpkin pie yogurt with plain Chobani! So, so good! I’ll have to try adding liquid stevia to mine next time πŸ™‚

  5. YUM, sounds amazing! I love greek yogurt but I never even thought to make a twist on it with pumpkin. Thanks for the idea.

  6. Yummm. What a great and delish idea. Thanks for sharing.

  7. Mmm. Thanks for the recipe! There’s always room for more protein.

  8. I totally agree. Simple recipes are the best. And its never hurts to write them down. I love pumpkin in pretty much everything. I add it to my oats frequently in the fall. I have never tried adding it to yogurt. And happy birthday to Chobani. Maybe they will give me a birthday present and start carrying the strawberry banana flavor in my local grocery stores.

  9. This looks fantastic! I’m still waiting for Chobani to come out with a pumpkin flavor though. πŸ™‚ Until then, this is a great alternative.

  10. That looks so awesome! I totally need to start getting more creative with the Love Grown granola that was sent to me last week. Currently I just keep eating it by the handful haha

  11. I’m addicted to over night chia/oat pumpkin pudding (warmed for a hot breakfast). This looks more desserty to me! πŸ™‚

  12. I have to try this! What a great fall breakfast! πŸ™‚

  13. I make something similar to this and love it! So tasty and filling.

  14. Mmm. I might have to make this as an afternoon snack for tomorrow afternoon. Looks great! Thanks for the recipe.

  15. Looks good! For me it’s all about the topping!

  16. YUM. Making this in the morning but using leftover roasted and pureed butternut squash. Thanks for making our breakfasts a little nicer this autumn!

  17. I love overnight oats. My tried and true mixins ins are Almond Milk, Oikos, Chia, Flax. Then I drizzle maple almond butter on top and sprinkle a few warmed berries.

  18. Amber Jablonskis says:

    Sounds delicious, can’t wait to try it. Hello from Sydney Australia πŸ™‚

  19. This is a great snack idea! I love that you included pumpkin and pumpkin pie spice. It is the season of pumpkins and they are so healthy too! I’m looking forward to trying the recipe.

  20. Mmm this looks delicious πŸ™‚
    I love overnight oats, I’m feeling pretty ill at the moment and it’s the meal that appeals the most right now!
    I want mine in a jar like yours! πŸ˜›

  21. So every morning before heading into school (I am a teacher), I spend some time on the internet while eating my breakfast. My week has been a bit crazy, so I needed to catch up on your blog. When I saw this recipe it made my morning! I was looking for a change in my morning snack. After realizing I had all the ingredients I grabbed my pyrex and started mixing! It smelled awesome and couldn’t wait to try it on my prep this morning. It was awesome! I added Bear Naked Oats and Honey with Flax Granola (I took out the blueberries and added raisins) and since I didn’t have chia I added ground flax. Thank you so much for a change in my morning snack! I can’t wait to have another batch!

  22. I can’t wait to give this a try – but I do have a (silly) question. I have a can of pumpkin and once you open it, can you just store the remainder in a container in the fridge? I cherish my canned pumpkins during this season and would hate for them to go to waste. Thanks πŸ™‚

    • Hi Colleen, that’s definitely not a silly questions. Once you open the can of pumpkin just put the remaining amount in a container in the fridge. It should last about 1-2 weeks so no worries about wasting it!

  23. If I were to use Agave nectar as a sweetener, how much would I use? I have a bottle I’ve never opened because I don’t know how much to use. Just looking for a guideline, really. I’ve often drizzled honey on my overnight oats, etc… but I wouldn’t mind trying the agave. Thanks for the recipe. It looks amazing!

  24. I just found your blog and am drooling over all the healthy information and recipes you have! Thank you so much for taking the time to share!

  25. YUMMM-MY! This is my kind of breakfast. If it’s not quick, easy and worth my while, it isn’t happening at 7am… I think I could handle this! πŸ™‚

  26. Yum… Can’t wait to try. I recently found pumpkin spice yogurt at one of my local grocery stores, but of course, it’s onlt seasonal and they are out already… so can’t wait to try this. One question though is the canned pumpkin the same canned pumpkin you use for pumpkin pies, cause I know I have seen receipes where they call for canned pumpkin but state specifically not the pumpkin used for pumpkin pies?

    • I hope you love it Shannon. Just make sure you get canned pumpkin not canned pumpkin pie filling. Pumpkin pie filling contains added sugar and spices which you don’t need for this recipe. πŸ™‚

  27. Melanie Zimmerman says:

    Absolutely delicious!

  28. Wow it’s yammi. The taste of this delicious dish is WOW. It’s totally a healthy food

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