This easy pumpkin yogurt recipe blends creamy yogurt with a spiced pumpkin-maple mixture for a simple fall breakfast or snack.
Pumpkin Yogurt
There are few flavors that say fall quite like pumpkin, maple and warm pumpkin pie spices. This pumpkin yogurt brings them together with creamy yogurt for a simple seasonal breakfast or snack that's easy to make ahead and customize with your favorite toppings.
What Is Pumpkin Yogurt?
Pumpkin yogurt is a blend of plain yogurt and pumpkin puree, naturally sweetened with maple syrup and flavored with pumpkin pie spice. It's creamy, lightly sweet and full of familiar fall flavors.
Serve it on its own, layer it with granola for a parfait, or add it to pancakes, waffles or oatmeal.
How to Make the Best Pumpkin Yogurt
You could mix cold canned pumpkin, maple syrup and spices directly into the yogurt, but heating the pumpkin mixture first gives you a better result.
A few minutes on the stove:
- Concentrates the flavor: Cooking reduces some of the moisture and intensifies the pumpkin and maple.
- Deepens the spices: Gently warming the pumpkin pie spice brings out more depth of flavor.
- Mellows the pumpkin: Cooking softens the slightly raw flavor of canned pumpkin.
Let the mixture cool completely before adding it to the yogurt. Once chilled, it's ready to stir or swirl into your yogurt of choice.
What Kind of Yogurt Should I Use?
You can use regular, Greek or dairy-free yogurt for this recipe. Greek yogurt gives you the thickest, creamiest result, while regular yogurt will be looser. For a dairy-free version, choose a plain, unsweetened yogurt with a consistency you like.
Ingredients for Pumpkin Yogurt
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling.
- Maple syrup: Adjust to taste depending on how sweet you like your yogurt.
- Pumpkin pie spice: Use a purchased blend or make your own with cinnamon, nutmeg, ginger and cloves.
- Lemon juice: A small amount adds acidity and balances the sweetness.
- Plain yogurt: Regular, Greek or dairy-free all work.
How to Make Pumpkin Yogurt
Cook the pumpkin mixture. Combine the pumpkin, maple syrup, pumpkin pie spice and lemon juice in a small saucepan. Cook over medium-low heat for 2–3 minutes, stirring constantly, until bubbling and fragrant.
Cool the mixture. Remove from the heat and let cool completely, then chill for at least 30 minutes.
Add the yogurt. Spoon the yogurt into a bowl or individual jars.
Mix or swirl. Stir the chilled pumpkin mixture completely into the yogurt for a uniform color, or swirl it through for a marbled effect.
Serve. Add your favorite toppings and serve immediately or refrigerate until ready to eat.
How to Serve Pumpkin Yogurt
This yogurt works for breakfast, a snack or a simple fall dessert.
- Layer it with granola or crumbled cookies for a parfait.
- Top with chopped pecans or walnuts, pumpkin seeds or toasted coconut.
- Add a little extra maple syrup if you like it sweeter.
Storage Tips
Store yogurt in an airtight container in the refrigerator for up to 5 days.
For an easy make-ahead option, prepare the pumpkin mixture a few days ahead and refrigerate it separately. Mix it with yogurt when you're ready to serve.
Final Thoughts
I’m always happy to have a jar of this yogurt in the fridge when pumpkin season rolls around. It’s good with granola for breakfast or crumbled cookies on top for a simple dessert.
More Pumpkin Recipes:
Pumpkin Yogurt
Need a quick and cozy fall breakfast? This creamy Pumpkin Yogurt is a seasonal twist on your everyday yogurt—made with maple-sweetened pumpkin puree, warm spices, and your choice of Greek, regular, or dairy-free yogurt.
Ingredients
- 1 cup/260g pumpkin puree
- ⅓ cup/80ml maple syrup
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon lemon juice
- 2 cups/453g plain yogurt (regular, Greek, or dairy-free)
Instructions
- In a small saucepan, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and lemon juice over medium-low heat.
- Cook for 2–3 minutes, stirring constantly until mixture is bubbly, glossy and fragrant.
- Let cool completely, then chill in the fridge for 30 minutes or until cold.
- Spoon yogurt into bowls or jars.
- Either mix in the pumpkin mixture fully or swirl it in for a marbled look.
- Serve topped with granola, cookies, or your favorite toppings.
Notes
Topping Ideas for Pumpkin Yogurt:
- 🥣 Gluten-Free Granola
- 🍪 Crumbled Cookies
- 🥜 Chopped nuts (pecans or walnuts work beautifully)
- 🍯 Extra maple syrup drizzle or a sprinkle of cinnamon
- 🥥 Toasted coconut flakes or pumpkin seeds for crunch
🧊 Storage Tips:
- Fridge: Store in an airtight container for up to a week. Stir gently before serving.
- Make-ahead: Prep the pumpkin mixture days ahead and combine with yogurt when ready.
- Freezing: Fill popsicle molds and make pumpkin yogurt pops!
🍽️ Serving Suggestions
- Layer into parfait glasses with granola or cookie crumbs
- Use as a topping for pancakes, waffles, or oatmeal
- Serve alongside fruit for dipping
- Enjoy as a creamy, satisfying fall dessert
Dietary Notes:
Gluten-Free, Grain-Free, Vegetarian, Vegan Option (use dairy-free yogurt), Dairy-Free Option (use dairy-free yogurt), Nut-Free (use a nut-free topping), Egg-Free, Refined Sugar-Free
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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365 by Whole Foods Market, Organic Pumpkin Puree, 15 Ounce -
Lark Ellen Farm Grain-Free Granola, Certified Organic Raw Sprouted Vegan Clusters, Paleo & Crunchy Gluten-Free Bites for Cereal or Yogurt, Pumpkin Fig, 8 oz, 3 Pack -
Simple Mills Almond Flour Crunchy Cookies, Toasted Pecan - Gluten Free, Vegan, Healthy Snacks, Made with Organic Coconut Oil, 5.5 Ounce (Pack of 3)
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 86mgCarbohydrates: 31gFiber: 2gSugar: 26gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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