Protein Packed Pumpkin Pie Yogurt Bowl

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 my hormone balancing breakfast, but recently I decided to bring an old favorite back — this pumpkin pie yogurt bowl.

Bowl filled with yogurt and pumpkin and topped with seeds, granola and almond butter. Spoon and pumpkin off to the side.

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).

Bowl filled with yogurt and pumpkin and topped with seeds, granola and almond butter. Spoon and pumpkin off to the side.

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.

Bowl filled with yogurt and pumpkin and topped with seeds, granola and almond butter. Spoon in bowl with yogurt and pumpkin off to the side.

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.

Bowl filled with yogurt and pumpkin and topped with seeds, granola and almond butter. Spoon and pumpkin off to the side.

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!

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Bowl filled with yogurt and pumpkin and topped with seeds, granola and almond butter. Spoon and pumpkin off to the side.

Pumpkin Pie Yogurt


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!


  • 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
  • 1/21 Tablespoon maple syrup
  • toppings of choice: granola, pepitas, almond butter or pumpkin butter


  1. Put all ingredients in a bowl and stir until everything is mixed together well. Top with toppings of your choice and enjoy!


*The nutrition stats for this recipe will vary based on what type of yogurt you use.

  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American


  • Serving Size: yogurt without toppings
  • Calories: 208
  • Sugar: 15 g
  • Fat: 7 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 16 g

Keywords: pumpkin yogurt


Pumpkin Pie Yogurt Bowl
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Recipe rating

    1. Shannon
      October 4, 2020 AT 2:59 pm

      Is canned pumpkin the same as purée? I am only able to find purée in baby food. Thank you!

      1. Brittany Mullins
        October 4, 2020 AT 5:06 pm

        Yes! It’s definitely the same thing!

    2. Chantal C Simmons
      October 4, 2020 AT 1:28 pm

      I tried this and again failed at what I am trying to make at home to save on money. The noosa pumpkin yogurt is by far the best pumpkin yogurt I’ve ever tasted but the price is so high! When I did this recipe it was so gross I had to throw the whole thing out and wasted all my ingredients! The pumpkin taste so raw and disgusting! What do I have to do to make some pumpkin yogurt at home actually taste like noosa or at least good enough to eat!

      1. Brittany Mullins
        October 4, 2020 AT 5:14 pm

        Hi Chantal. I’m sorry you didn’t enjoy this recipe. I’ve had the Noosa pumpkin yogurt and it is really good. The reason this doesn’t taste similar is because the Noosa yogurt has a lot of sugar, 30 grams total and 17 grams are added sugar from cane sugar and honey. This recipe has only 15 grams. What brand of yogurt and pumpkin did you use? I’ve found that some canned pumpkin brands taste far better than others.

    3. Rebecca
      October 26, 2019 AT 10:29 am

      Soooooo good this morning on a cold fall day. ALL THREE of my kids ate it! Yum!

      1. Brittany Mullins
        October 26, 2019 AT 9:15 pm

        Oh yay!! That makes me so happy to hear, Rebecca. 🙂 I really appreciate you taking the time to leave a comment and star rating. The ratings are super helpful.

    4. Elaina Durante
      October 6, 2016 AT 9:48 pm

      What are your thoughts on fat free yogurt?
      Thank you,

      1. Brittany Mullins
        September 20, 2018 AT 11:26 am

        I 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! 🙂

    5. Taylor Kiser
      October 3, 2016 AT 8:56 pm

      Would love to start my day with this! Love the pumpkin pie flavor!

    6. Chelsea @ Chelsea’s Healthy Kitchen
      October 3, 2016 AT 8:24 pm

      I’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!

    7. Shashi at RunninSrilankan
      October 3, 2016 AT 8:11 am

      I’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!

    8. The Wooden Spoon
      October 2, 2016 AT 2:52 pm

      This looks amazing- I’ll have to try it! Also: I love your spoon!

    9. Michael Wilde
      October 1, 2016 AT 4:28 pm

      Totally delicious! Thanks for sharing.

    10. Hillary
      September 30, 2016 AT 6:50 pm

      I am adoring(!!) the bowl and gold spoon. Yay for pumpkin season.

      1. Brittany Mullins
        October 1, 2016 AT 6:39 pm

        Thank you babe!!

    11. Dani @ Dani California Cooks
      September 30, 2016 AT 6:42 pm

      I went to a Siggis event today and they gave away free samples of their pumpkin spice yogurt…I can’t wait to try.

      1. Brittany Mullins
        October 1, 2016 AT 6:40 pm

        You lucky duck. I’ve been looking for it in stores this year.

    12. Kori
      September 30, 2016 AT 2:35 pm

      I love pumpkin yogurt, and your proportions of everything plus those toppings look amazing!

    13. dana
      September 30, 2016 AT 2:16 pm


      1. Brittany Mullins
        September 30, 2016 AT 2:25 pm

        I’ll happily share my yogurt bowl with you, bae! <3

    14. Tammy
      September 30, 2016 AT 1:35 pm

      Yum! You have so many good ideas. I make so many of your recipes 🙂 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 🙂

      1. Brittany Mullins
        September 30, 2016 AT 2:29 pm

        Thank 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

    15. johnyjay
      January 5, 2015 AT 3:59 am

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

    16. Melanie Zimmerman
      October 14, 2013 AT 6:13 pm

      Absolutely delicious!

    17. Shannon
      October 15, 2012 AT 8:42 pm

      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?

      1. Brittany Mullins
        October 15, 2012 AT 9:49 pm

        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. 🙂

    18. elle | nutritionella
      September 23, 2012 AT 8:52 pm

      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! 🙂

    19. Christine
      January 10, 2012 AT 12:55 pm

      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!

    20. Jen423
      October 24, 2011 AT 2:33 pm

      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!

      1. Eating Bird Food
        October 24, 2011 AT 9:01 pm

        Hi 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.

    21. Colleen
      October 22, 2011 AT 12:12 pm

      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 🙂

      1. Eating Bird Food
        October 22, 2011 AT 3:37 pm

        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!

        1. Jackie
          September 28, 2018 AT 4:44 am

          Actually, 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.

    22. Nicole
      October 20, 2011 AT 9:00 pm

      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!

    23. Sophie @ LoveLiveAndLearn
      October 20, 2011 AT 8:01 am

      Mmm this looks delicious 🙂
      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! 😛

    24. Kristin
      October 19, 2011 AT 11:04 pm

      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.

    25. Amber Jablonskis
      October 19, 2011 AT 8:06 pm

      Sounds delicious, can’t wait to try it. Hello from Sydney Australia 🙂

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