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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!
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.
Pumpkin is my favorite fall flavor (I have tons of 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 pumpkin bread).
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.
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!
My favorite brand of dairy yogurt is Fage 5% Greek yogurt or Stonyfield whole milk Greek yogurt and for a non-dairy option I love the Culina coconut 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!
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.
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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.
Yay!! So pumped you loved this recipe, Pam. Thanks for making it and for the review. I so appreciate it!
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.
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!
Lovely. Added just a few chocolate chips and a little drizzle of peanut butter…perfect!
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!
Tastes like pumpkin pie!
Yay!! So glad you enjoyed this recipe, Roxanne!
Is canned pumpkin the same as purée? I am only able to find purée in baby food. Thank you!
Yes! It’s definitely the same thing!