Pumpkin Pie Greek Yogurt Recipe

Introduction

Pumpkin Pie Greek Yogurt is a creamy, spiced treat that blends the autumnal flavors of pumpkin pie with the protein-packed creaminess of Greek yogurt. It’s a versatile dish perfect for breakfast, snack, or a light dessert, offering warmth and comfort with every spoonful.

Ingredients

• 4 cups (1 kg) full-fat plain Greek yogurt
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 3–4 tablespoons maple syrup (start with 3 and adjust to taste)
• 1 tablespoon brown sugar (optional)
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• 1/8–1/4 teaspoon ground cloves or allspice (optional, very small amount)
• Pinch of salt
• 1 teaspoon lemon zest (optional)
• ½ cup chopped nuts (pecans or walnuts, optional topping)
• ½–1 cup granola or crumbled graham crackers (optional topping)
• Whipped cream (optional topping)

Instructions

1. Step 1: In a mixing bowl, spoon in the Greek yogurt and add the pumpkin puree, maple syrup, vanilla extract, and all the spices. Before mixing thoroughly, taste a small amount to check sweetness and spice levels.
2. Step 2: Gently fold the ingredients together using a whisk or spatula until the mixture is smooth and silky. Avoid over-whisking to keep the yogurt thick and creamy.
3. Step 3: Taste again and adjust sweetness or spice as desired. Add more maple syrup, brown sugar, salt, or lemon zest in small increments to balance the flavors.
4. Step 4: Chill the mixture for 20–30 minutes to let the flavors deepen, or serve immediately. Add toppings like granola, nuts, or whipped cream just before serving to keep them crunchy.
5. Step 5: Spoon the yogurt into bowls or jars and garnish with your choice of toppings and an optional drizzle of maple syrup for extra indulgence.

Tips & Variations

• Use plain pumpkin puree rather than pre-spiced pumpkin pie filling to control sweetness and spice.
• Full-fat Greek yogurt offers the richest texture; substitute with low-fat yogurt if preferred but expect a tangier taste.
• For thicker texture, fold in powdered milk or strained yogurt, or chill to allow whey to settle.
• Toast your spices briefly in a dry pan to enhance their flavor before mixing.
• Serve as a layered parfait with crushed ginger snaps and whipped cream for a decadent dessert.
• Try swapping Greek yogurt for thick coconut yogurt to make a vegan-friendly version.
• Add a teaspoon of instant espresso for a coffee-flavored twist perfect with cocoa nib toppings.
• For a savory snack, reduce maple syrup and include spices like black pepper and smoked paprika, topped with toasted pepitas.

Storage

Store the prepared pumpkin pie Greek yogurt in an airtight container in the refrigerator for up to 4–5 days. Keep crunchy toppings like granola and nuts separate until ready to serve to maintain their texture. Reheat is not necessary; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling is pre-sweetened and spiced, which will overpower the yogurt and make it too sweet. Use plain pumpkin puree for the best control over flavor.

Is it possible to make this recipe dairy-free?

Yes, you can substitute Greek yogurt with thick, strained coconut or almond-based yogurt. Keep in mind the texture and probiotic benefits may differ.

Pumpkin Pie Greek Yogurt Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

A creamy, spiced Pumpkin Pie Greek Yogurt recipe combining full-fat Greek yogurt with pumpkin puree, warm autumn spices, and a touch of natural sweetness. Perfect as a healthy breakfast, snack, or low-key dessert, this versatile dish can be customized with crunchy toppings like granola or nuts and offers comforting flavors of fall with minimal effort.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes plus 20–30 minutes chilling (optional)
• Yield: 4 servings (about 1 cup each) 1x
• Category: Breakfast, Snack, Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 4 cups (1 kg) full-fat plain Greek yogurt
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 3–4 tbsp maple syrup (start with 3 tbsp, adjust to taste)
• 1 tsp vanilla extract (preferably real vanilla)
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger (optional)
• 1/8–1/4 tsp ground cloves or allspice (very small amount)
• Pinch of salt

Optional Add-ins for Flavor

• 1 tbsp brown sugar (light or dark, optional for deeper molasses notes)
• 1 tsp lemon zest (optional for brightness)

Optional Toppings

• ½ cup chopped nuts (pecans or walnuts work well, optional)
• ½–1 cup granola or crumbled graham crackers
• Whipped cream (lightly sweetened, as desired for dessert mode)

Instructions

1. Measure And Taste As You Go: Spoon the full-fat Greek yogurt into a medium-large mixing bowl. Add the pumpkin puree, maple syrup, vanilla extract, and the ground spices (cinnamon, nutmeg, ginger if using, cloves/allspice) along with a pinch of salt. Before mixing fully, taste a small amount to gauge sweetness and spice levels.
2. Fold Gently For Creamy Texture: Using a whisk or silicone spatula, fold the mixture carefully to combine it into a smooth, homogenous, and silky texture. Avoid over-whisking to prevent the yogurt from becoming runny; gentle folding keeps it dense and creamy.
3. Adjust Sweetness And Spice: Taste the mixture again and tweak the flavor as needed. Add more maple syrup or optional brown sugar for sweetness; a pinch of salt or a sprinkle of lemon zest to brighten flavors; or an additional pinch of cinnamon to enhance spiciness, taking care not to overpower with nutmeg or cloves.
4. Chill Or Serve Immediately: Let the yogurt chill in the fridge for 20–30 minutes to allow flavors to meld and deepen, or serve right away. Add crunchy toppings just before serving to maintain their texture.
5. Assemble Bowls: Portion the pumpkin pie Greek yogurt into serving bowls or mason jars. Top with your choice of toasted nuts, granola or crumbled graham crackers, and drizzle a little maple syrup on top. For dessert, add a dollop of lightly sweetened whipped cream.

Notes

• Use good quality plain pumpkin puree, not pre-sweetened pumpkin pie filling, to control flavor balance.
• Full-fat Greek yogurt provides the richest and creamiest texture; low-fat options result in a tangier and thinner consistency.
• If the mixture is too watery, gently fold in powdered milk or strained yogurt to thicken, or refrigerate to let whey settle.
• Keep crunchy toppings separate until serving to avoid sogginess.
• Toast spices lightly in a dry skillet before mixing for more intense flavor, if desired.
• Store mixed pumpkin pie Greek yogurt in an airtight container in the fridge for up to 4–5 days.
• Do not freeze the mixed yogurt as texture changes negatively; freeze pumpkin puree separately for future use.
• Variations include protein-boosting breakfast bowls, decadent dessert parfaits with whipped cream and ginger snaps, vegan versions using coconut yogurt, spiced latte yogurt with espresso granules, and savory low-sugar styles with smoked paprika and pepitas.

Keywords: pumpkin pie yogurt, Greek yogurt recipe, healthy pumpkin dessert, fall breakfast, creamy pumpkin snack, autumn flavors, no-bake pumpkin dessert