Pumpkin Pie Yogurt Bowl



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This pumpkin pie yogurt bowl is made with yogurt, pumpkin puree, pumpkin pie spice, maple syrup and all your favorite toppings for the perfect protein-packed fall breakfast!

I’m always looking for easy protein-packed breakfast ideas. Some of my favorites right now are my protein overnight oats, protein pancakes, baked egg muffins and protein shakes. But with fall right around the corner, I decided to bring back an old favorite of mine – 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 (I have tons of healthy pumpkin recipes on the blog) and during this time of the year I like to put it in everything from yogurt to oatmeal to smoothies. Check out my favorite pumpkin oatmeal and pumpkin pie smoothie recipes for more pumpkin inspo.

Many mainstream yogurt brands have a pumpkin pie flavor now but it’s so easy to make at home. Especially when you have leftover canned pumpkin sitting around after baking something pumpkiny (like these oatmeal pumpkin cookies or this healthy pumpkin bread).

Ingredients Needed

Bowl filled with yogurt and pumpkin and topped with seeds, granola and almond butter. Spoon and pumpkin off to the side.
  • yogurt – can’t have pumpkin yogurt without yogurt! You’ll need 6 ounces of either plain or vanilla yogurt. Use a dairy-free option to make this vegan.
  • pumpkin puree – you can use canned pumpkin or homemade pumpkin puree. If you use canned pumpkin, make sure to grab pumpkin puree and not pumpkin pie filling, which is loaded with added sugars.
  • pumpkin pie spice – make your own pumpkin pie spice or use store-bought.
  • cinnamon – cinnamon pairs perfectly with pumpkin pie spice!
  • maple syrup – a natural sweetener that elevates this pumpkin yogurt and adds a touch of sweetness. Feel free to use your favorite liquid sweetener here.
  • toppings – a true pumpkin pie yogurt bowl isn’t complete without toppings. My go-to’s are an extra scoop of pumpkin puree, pumpkin spice pepitas, pumpkin granola and a drizzle of almond butter, but feel free to use your favorite toppings! It would also be delicious with a scoop of my pumpkin 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.

How to Make Pumpkin Pie Yogurt

This recipe is SO easy to make and only requires one step! Simply combine your yogurt, pumpkin, spices and maple syrup in a bowl and stir until everything is mixed together. Add your toppings of choice and enjoy!

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 and mindlessly snacking is to make sure I have a breakfast with a combination of protein, carbs, healthy fats and fiber – this breakfast does the trick!

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

Can I Meal Prep This Pumpkin Yogurt Bowl?

Absolutely! This recipe makes one serving, but you can easily multiple the recipe to make a big batch. I love meal prepping this pumpkin yogurt over the weekend so I have breakfast ready to go for the week ahead.

Just combine all your ingredients in a bowl and store in an airtight container glass container or mason jar in the fridge for up to 5 days. Add toppings of choice immediately before serving.

Try These Yogurt Recipes

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.22 from 33 votes

Pumpkin Pie Yogurt

This pumpkin pie yogurt bowl is made with protein-packed yogurt, pumpkin puree, pumpkin pie spice, maple syrup and all your favorite toppings for the perfect nutritious fall breakfast!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1



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


  • Yogurt: You can use whatever type of yogurt you’d like and even make the recipe vegan by using a dairy-free 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. One thing I recommend is to avoid buying fat-free yogurt. I think 2% or full-fat is much better because it tastes less tart, it is more full-bodied and satisfying, it will keep you full longer and fat is good for us!
  • Maple syrup: Feel free to use your favorite liquid sweetener. 


Calories: 208kcal | Carbohydrates: 22g | Protein: 16g | Fat: 7g | Fiber: 2g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: pumpkin yogurt
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    OMG. So good. I added chia seeds and let sit in the refrigerator over night. In the morning I topped with some extra pumpkin puree, hemp hearts, chopped walnuts and pepitas along with a sprinkle of cinnamon and pumpkin pie spice. This will be a regular in my rotation for sure.

    1. Yay!! So pumped you loved this recipe, Pam. Thanks for making it and for the review. I so appreciate it!

  2. 5 stars
    This recipe is delicious. This was the perfect mix of pumpkin to yogurt with the right amount of sweetness. I’ve made it with plain Siggi yogurt and added walnuts as a topping as that is what I had in the pantry.
    It’s great to have a flavored yogurt without all the added sugar.
    Totally love this.
    Thanks for the recipe.

    1. Yay!! So happy to hear this recipe was a hit, Maria. Thanks so much for making it and coming back to leave a review and star rating. It means so much to me!

    1. Woo!! So pumped to hear this pumpkin pie yogurt bowl was a hit, Megan! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

  3. 1 star
    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. 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.

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