Pumpkin Pie Yogurt Bowl
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Published Sep 30, 2016, Updated Jun 12, 2023
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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).
Here’s What You Need
- 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.
What Type of Yogurt Is Best?
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.
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!
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
- Frozen Yogurt Bark
- Clementine Greek Yogurt Parfaits
- Yogurt Breakfast Bowl
- Greek Yogurt Berry Tart
- Whipped Peanut Butter Yogurt Bowl
Popular Pumpkin Recipes
- Vegan Pumpkin Muffins
- Pumpkin Overnight Oats
- Soft Pumpkin Cookies
- Pumpkin Cinnamon Rolls
- Pumpkin Protein Bars
Pumpkin Pie Yogurt
Ingredients
- 6 oz plain or vanilla yogurt, use a dairy-free option to make this vegan
- ¼ cup canned pumpkin or homemade pumpkin puree
- ¼ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- ½-1 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What an awesome idea! I love the fact that you used chias to thicken it up…yum!
Sounds and looks fab! Love the blue spoon 🙂
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!
I LOVE making pumpkin pie yogurt with plain Chobani! So, so good! I’ll have to try adding liquid stevia to mine next time 🙂
YUM, sounds amazing! I love greek yogurt but I never even thought to make a twist on it with pumpkin. Thanks for the idea.
Yummm. What a great and delish idea. Thanks for sharing.
Mmm. Thanks for the recipe! There’s always room for more protein.
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.
This looks fantastic! I’m still waiting for Chobani to come out with a pumpkin flavor though. 🙂 Until then, this is a great alternative.
That 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
I’m addicted to over night chia/oat pumpkin pudding (warmed for a hot breakfast). This looks more desserty to me! 🙂
I have to try this! What a great fall breakfast! 🙂
I make something similar to this and love it! So tasty and filling.
Mmm. I might have to make this as an afternoon snack for tomorrow afternoon. Looks great! Thanks for the recipe.
Looks good! For me it’s all about the topping!
YUM. Making this in the morning but using leftover roasted and pureed butternut squash. Thanks for making our breakfasts a little nicer this autumn!
I 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.
Sounds delicious, can’t wait to try it. Hello from Sydney Australia 🙂
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.
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! 😛
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!
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.
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!
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.
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!
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! 🙂
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. 🙂
Absolutely delicious!
Wow it’s yammi. The taste of this delicious dish is WOW. It’s totally a healthy food
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 🙂
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
YES TO EVERYTHING ON THIS POST. WANT!!!! xoxo
I’ll happily share my yogurt bowl with you, bae! <3
I love pumpkin yogurt, and your proportions of everything plus those toppings look amazing!
I went to a Siggis event today and they gave away free samples of their pumpkin spice yogurt…I can’t wait to try.
You lucky duck. I’ve been looking for it in stores this year.
I am adoring(!!) the bowl and gold spoon. Yay for pumpkin season.
Thank you babe!!
Totally delicious! Thanks for sharing.
This looks amazing- I’ll have to try it! Also: I love your spoon!
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!
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!
Would love to start my day with this! Love the pumpkin pie flavor!
Hi!
What are your thoughts on fat free yogurt?
Thank you,
Elaina
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! 🙂
Soooooo good this morning on a cold fall day. ALL THREE of my kids ate it! Yum!
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.
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!
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.
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!
Tastes like pumpkin pie!
Yay!! So glad you enjoyed this recipe, Roxanne!
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!
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!
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!