Pumpkin Yogurt Parfait
This Pumpkin Yogurt Parfait layers creamy pumpkin-spiced Greek yogurt with crunchy granola, toasted pecans, and pepitas, finished with a drizzle of honey or maple syrup. It comes together in under 15 minutes with zero cooking required, making it the perfect festive fall breakfast that looks stunning in a clear glass and tastes even better than it looks.
Equipment
- Medium mixing bowl
- Rubber spatula or large spoon
- Measuring spoons and cups
- Tall clear glasses or parfait glasses 12–16 oz capacity
- Small spoon or offset spatula For layering
- Small dry skillet For toasting pecans
- Kitchen scale (optional) for precise measurements
Ingredients
- 2 cups plain full-fat Greek yogurt about 480g
- 1/2 cup canned pumpkin puree about 120g; use 100% pure pumpkin, not pumpkin pie filling
- 2 tbsp pure maple syrup about 30ml; plus more for drizzling
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- fine sea salt small pinch
Layers and Toppings
- 1 cup granola cinnamon or maple flavor recommended
- 1/4 cup chopped toasted pecans about 28g
- 2 tbsp pepitas pumpkin seeds
- honey or extra maple syrup for drizzling
- whipped cream (optional) for topping
Instructions
- Measure out all ingredients and set aside. Pre-portion the granola, pecans, and pepitas into small bowls for easy assembly.
- In a medium bowl, combine the Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir until completely smooth with no white streaks remaining.
- In a small dry skillet over medium heat, toast the chopped pecans for 2–3 minutes, stirring frequently, until fragrant and golden. Remove immediately and let cool.
- Spoon about 1/4 cup of pumpkin yogurt into the bottom of each glass and spread into an even layer. Top with about 1/4 cup granola, a sprinkle of pecans, and a few pepitas.
- Spoon another 1/4 cup of pumpkin yogurt over the granola in each glass, gently spreading from the center outward to keep the layers distinct.
- Divide the remaining granola, pecans, and pepitas over the top of each parfait. Add whipped cream if using, then finish with a generous drizzle of honey or maple syrup.
- Serve immediately for the best granola crunch. Assembled parfaits can be refrigerated for up to 30 minutes before serving.
Notes
- Use full-fat Greek yogurt for the richest, creamiest texture — low-fat versions produce a thinner mixture.
- Don't skip the pinch of sea salt; it balances the sweetness and makes the warm spices pop.
- For best flavor, refrigerate the pumpkin yogurt mixture for at least 30 minutes before assembling to let the spices meld.
- If meal prepping, keep the granola separate and add it just before eating to maintain crunch.
- The pumpkin yogurt mixture can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- If the yogurt mixture is too thin, strain the Greek yogurt through cheesecloth for 30 minutes first, or stir in 1 tablespoon of chia seeds and rest for 10 minutes.
- For a vegan version, substitute full-fat coconut milk yogurt and use maple syrup instead of honey for drizzling.
- For a cheesecake twist, blend 2 tablespoons of softened cream cheese into the yogurt mixture and replace granola with crushed graham crackers.
- Toast the pecans even if they seem fine raw — 2 minutes in a dry skillet unlocks significantly more depth of flavor.
- Do not freeze assembled parfaits or the yogurt mixture — the yogurt will separate and become watery when thawed.
Nutrition
Serving: 1ParfaitCalories: 390kcalCarbohydrates: 44gProtein: 18gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 120mgPotassium: 390mgFiber: 4gSugar: 20gVitamin A: 95IUVitamin C: 6mgCalcium: 20mgIron: 13mg
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