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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Protein Packed Pumpkin Pie Yogurt


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x

Description

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!


Scale

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

Instructions

  1. 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.

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

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. 🙂

Pumpkin Pie Yogurt Bowl

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    48 comments
    • 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! 🙂

  1. 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 🙂

  2. 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. 🙂

  3. 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!

  4. 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!

  5. 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 🙂

    • 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!

      • 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.

  6. 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!

  7. 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.

  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. 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!

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