This protein packed pumpkin pie yogurt bowl is the perfect fall breakfast. Loaded with protein packed yogurt, pumpkin puree, pumpkin pie spice and all your favorite toppings!
I’m always looking for easy protein-packed breakfast ideas. Currently I’m hooked on myĀ hormone balancing breakfast, but recentlyĀ I decided to bring an old favorite back — this pumpkin pie yogurt bowl.
Pumpkin is my favorite fall flavor and during this time of the year I like to put it in everything — including yogurt. Many mainstream yogurt brands have a pumpkin pie flavor now, but it’s so easy to make it at home. Especially when you have leftover pumpkin sitting around after baking something pumpkiny (like these pumpkin oatmeal chocolate chip cookies).
You can use whatever type of yogurt you’d like and even make the recipe vegan by using coconut milk or almond milk yogurt. Neutral flavors like plain and vanilla will work best and if you’re trying to amp up your protein skyr or Greek yogurt will give you the most per serving.
Since a true pumpkin pie yogurt bowl isn’t complete without toppings, I added an extra scoop of pumpkin puree, pumpkin spice pepitas, grain-free granola and a drizzle of almond butter.
Each bite is filled with thick, creamy yogurt and a bit of crunch. Most importantly, this meal keeps 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!
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.
If you make this protein packed pumpkin pie yogurt bowl be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
This protein packed pumpkin pie yogurt bowl is the perfect fall breakfast. Loaded with protein packed yogurt, pumpkin puree, pumpkin pie spice and all your favorite toppings!
Ingredients
- 6 oz plain or vanilla yogurt (use a dairy-free option for vegan)
- 1/4 cup canned pumpkin puree
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/2–1 Tablespoon maple syrup
- toppings of choice: granola, pepitas, almond butter or pumpkin butter
Instructions
- Put all ingredients in a bowl and stir until everything is mixed together well. Top with toppings of your choice and enjoy!
Notes
*The nutrition stats for this recipe will vary based on what type of yogurt you use.
Nutrition
- Serving Size: yogurt without toppings
- Calories: 208
- Sugar: 15 g
- Fat: 7 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 16 g
Keywords: protein packed, pumpkin pie, protein packed pumpkin pie yogurt bowl, pumpkin pie yogurt, yogurt, breakfast
Let me know if you try this pumpkin pie yogurt bowl by leaving a comment or sharing a photo on social media. Just be sure to tag me (@eatingbirdfood) so that I see it. š
Alexa @ SimpleEats says
October 18, 2011 at 9:59 pmWhat an awesome idea! I love the fact that you used chias to thicken it up…yum!
Lauren @ What Lauren Likes says
October 18, 2011 at 10:14 pmSounds and looks fab! Love the blue spoon š
Amanda says
October 18, 2011 at 10:15 pmI 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!
Courtney @ Sweet Tooth, Sweet Life says
October 18, 2011 at 10:15 pmI LOVE making pumpkin pie yogurt with plain Chobani! So, so good! I’ll have to try adding liquid stevia to mine next time š
Lauren @ Lawfully Wedded Wife says
October 18, 2011 at 10:18 pmYUM, sounds amazing! I love greek yogurt but I never even thought to make a twist on it with pumpkin. Thanks for the idea.
KellyB@goodfoodtripslife.com says
October 18, 2011 at 10:50 pmYummm. What a great and delish idea. Thanks for sharing.
Kelly @ Foodie Fiasco says
October 18, 2011 at 11:00 pmMmm. Thanks for the recipe! There’s always room for more protein.
Lindsay @ biking before bed says
October 19, 2011 at 12:31 amI 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.
Lauren says
October 19, 2011 at 7:02 amThis looks fantastic! I’m still waiting for Chobani to come out with a pumpkin flavor though. š Until then, this is a great alternative.
Lindsay @ In Sweetness and In Health says
October 19, 2011 at 8:04 amThat 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
Claire @ Live and Love to Eat says
October 19, 2011 at 8:22 amI’m addicted to over night chia/oat pumpkin pudding (warmed for a hot breakfast). This looks more desserty to me! š
emily (a nutritionist eats) says
October 19, 2011 at 12:18 pmI have to try this! What a great fall breakfast! š
Steph @ StephSnacks says
October 19, 2011 at 12:25 pmI make something similar to this and love it! So tasty and filling.
Hannah (Culture Connoisseur) says
October 19, 2011 at 12:28 pmMmm. I might have to make this as an afternoon snack for tomorrow afternoon. Looks great! Thanks for the recipe.
Michelle@Peachy Palate says
October 19, 2011 at 3:04 pmLooks good! For me it’s all about the topping!
Shelly @ Kaye Syrah says
October 19, 2011 at 3:53 pmYUM. Making this in the morning but using leftover roasted and pureed butternut squash. Thanks for making our breakfasts a little nicer this autumn!
Casey @ Justin's Nut Butter says
October 19, 2011 at 4:12 pmI 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.
Amber Jablonskis says
October 19, 2011 at 8:06 pmSounds delicious, can’t wait to try it. Hello from Sydney Australia š
Kristin says
October 19, 2011 at 11:04 pmThis 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.
Sophie @ LoveLiveAndLearn says
October 20, 2011 at 8:01 amMmm this looks delicious š
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! š
Nicole says
October 20, 2011 at 9:00 pmSo 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!
Colleen says
October 22, 2011 at 12:12 pmI 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 š
Eating Bird Food says
October 22, 2011 at 3:37 pmHi 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!
Jackie says
September 28, 2018 at 4:44 amActually, it wii keep much longer if you freeze it! I use my ice cream scoop and level it with a knife. It’s exactly 1/2 cup. Scoop pumpkin onto a pan, lined with wax paper. The next day, put the frozen pucks into a zip-lock freezer bag and you have 1/2 cup, premeasured puree that’s ready to go! Simply thaw at room temperature or microwave for about 30 seconds when you need it.
Jen423 says
October 24, 2011 at 2:33 pmIf 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!
Eating Bird Food says
October 24, 2011 at 9:01 pmHi Jen, I think agave’s sweetness is similar to that of honey. I would probably use about 1 teaspoon and see if it’s sweet enough for my tastes. Let me know what you think.
Christine says
January 10, 2012 at 12:55 pmI 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!
elle | nutritionella says
September 23, 2012 at 8:52 pmYUMMM-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! š
Shannon says
October 15, 2012 at 8:42 pmYum… 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?
Brittany Mullins says
October 15, 2012 at 9:49 pmI 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. š
Melanie Zimmerman says
October 14, 2013 at 6:13 pmAbsolutely delicious!
johnyjay says
January 5, 2015 at 3:59 amWow it’s yammi. The taste of this delicious dish is WOW. It’s totally a healthy food
Tammy says
September 30, 2016 at 1:35 pmYum! You have so many good ideas. I make so many of your recipes š Addicted to the Tempeh Butternut Bake, and looks like I am trying this yogurt this weekend with some leftover pumpkin! Thank you, as always!!
Side note: My cousin used to be in your Pure Barre class. Small world š
Brittany Mullins says
September 30, 2016 at 2:29 pmThank you so much, Tammy! I’m so glad that you enjoy the recipes I post and I really appreciate your support. That’s so cool about your cousin! Pure Barre is awesome. <3
dana says
September 30, 2016 at 2:16 pmYES TO EVERYTHING ON THIS POST. WANT!!!! xoxo
Brittany Mullins says
September 30, 2016 at 2:25 pmI’ll happily share my yogurt bowl with you, bae! <3
Kori says
September 30, 2016 at 2:35 pmI love pumpkin yogurt, and your proportions of everything plus those toppings look amazing!
Dani @ Dani California Cooks says
September 30, 2016 at 6:42 pmI went to a Siggis event today and they gave away free samples of their pumpkin spice yogurt…I can’t wait to try.
Brittany Mullins says
October 1, 2016 at 6:40 pmYou lucky duck. I’ve been looking for it in stores this year.
Hillary says
September 30, 2016 at 6:50 pmI am adoring(!!) the bowl and gold spoon. Yay for pumpkin season.
Brittany Mullins says
October 1, 2016 at 6:39 pmThank you babe!!
Michael Wilde says
October 1, 2016 at 4:28 pmTotally delicious! Thanks for sharing.
★★★★★
The Wooden Spoon says
October 2, 2016 at 2:52 pmThis looks amazing- I’ll have to try it! Also: I love your spoon!
Shashi at RunninSrilankan says
October 3, 2016 at 8:11 amI’m all out of Yogurt – I’m heading to the store in a bit to pick me up some so I can try this – it sounds delicious!
Chelsea @ Chelsea's Healthy Kitchen says
October 3, 2016 at 8:24 pmI’ve never seen pumpkin spice yogurt here in Canada (you guys get such a better selection of products in the US!) so I’ve always loved making my own pumpkin yogurt. The toppings on this look fabulous!
Taylor Kiser says
October 3, 2016 at 8:56 pmWould love to start my day with this! Love the pumpkin pie flavor!
Elaina Durante says
October 6, 2016 at 9:48 pmHi!
What are your thoughts on fat free yogurt?
Thank you,
Elaina
★★★★★
Brittany Mullins says
September 20, 2018 at 11:26 amI know this response is way late, but I wanted to share that I don’t love fat free yogurt. I think 2% or full-fat is much better because it tastes better (less tart, more full-bodied), it’s more satisfying, will keep you full longer and fat is good for us! š