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Pumpkin Pie Greek Yogurt Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/pumpkin-pie-greek-yogurt-recipe/