Pumpkin Pie Yogurt Bowl

Pumpkin Pie Yogurt Bowl is creamy, spiced, and absolutely delicious! It has simple ingredients like yogurt, pumpkin purée, warm spices, and maple syrup, and it comes together in under 5 minutes for the easiest fall breakfast or snack.

Why You’ll Love This Recipe

Creamy, spiced, and naturally sweet, this Pumpkin Pie Yogurt Bowl tastes like a slice of pumpkin pie in a wholesome, spoonable form. Made with velvety yogurt, warm fall spices, and a swirl of pumpkin purée, it’s comforting, nourishing, and ready in minutes. Topped with crunchy granola or nuts, it’s the perfect quick breakfast or snack when you’re craving cozy autumn flavors any time of year.

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Ingredient List

For the Pumpkin Yogurt Base (1 serving):

• 6 oz plain or vanilla yogurt (Greek yogurt works great for extra protein; dairy-free yogurt works too)
• ¼ cup pumpkin purée (NOT pumpkin pie filling — pure pumpkin only!)
• ¼ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• ½–1 tablespoon maple syrup (adjust to taste)

Optional Toppings:

• Granola (adds the perfect crunch)
• Pepitas (pumpkin seeds)
• Almond butter or pumpkin butter
• Extra pumpkin purée
• Fresh fruit or nuts
• A drizzle of extra maple syrup
• Chopped pecans or walnuts

Why These Ingredients Work

Yogurt: This is your creamy base that provides protein and tangy flavor. Greek yogurt gives you extra protein and a thicker texture, while regular yogurt makes it lighter. Dairy-free options work beautifully too!

Pumpkin Purée: Pure pumpkin (not pie filling!) adds natural sweetness, fiber, and that gorgeous orange color. It’s also packed with vitamin A and gives you all those cozy fall vibes.

Cinnamon & Pumpkin Pie Spice: These warm spices are what make this taste like actual pumpkin pie. The combination creates depth and warmth that transforms plain yogurt into something magical.

Maple Syrup: Natural sweetness that complements the pumpkin perfectly. It’s not cloying like sugar and adds a subtle maple flavor that makes everything taste more fall-ish.

Toppings: They add texture contrast and make this feel like a complete meal. Granola gives you crunch, pepitas add nutty flavor, and nut butter makes it even more satisfying.

Essential Tools and Equipment

• 1 medium bowl (for mixing and eating!)
• 1 spoon or whisk (for stirring)
• Measuring cups and spoons
• That’s literally it!

How To Make Pumpkin Pie Yogurt Bowl

Step 1: Combine All Base Ingredients

Add the yogurt, pumpkin purée, cinnamon, pumpkin pie spice, and maple syrup to your bowl. Don’t be alarmed if it looks a little weird at first — we’re about to fix that!

Step 2: Stir Until Smooth

Stir everything together vigorously until completely smooth and well combined. You want the pumpkin fully incorporated so every bite is perfectly spiced. This takes about 30 seconds of good stirring.

Step 3: Add Toppings and Enjoy

Now comes the fun part! Add your favorite toppings, I love a generous handful of granola, a sprinkle of pepitas, and a drizzle of almond butter. Grab your spoon and dig in immediately. This is best enjoyed fresh!

You Must Know

• Use PURE pumpkin purée, not pumpkin pie filling! Pumpkin pie filling already has sugar and spices added, and it’ll make this way too sweet and weird-tasting. Look for cans that say “100% pure pumpkin.”
• Start with less maple syrup. You can always add more, but you can’t take it out! I usually start with ½ tablespoon and taste before adding more.

Personal Secret: I chill my bowl in the freezer for 5 minutes before making this on warm mornings. It makes the yogurt extra cold and refreshing, like eating pumpkin pie ice cream for breakfast!

Pro Tips & Cooking Hacks

• Greek yogurt is your friend. It makes this SO much creamier and adds 15-20 grams of protein per serving. Total game-changer for keeping you full.
• Make a double batch of the pumpkin-spice mixture. Mix pumpkin purée with the spices and maple syrup in a small container, then just stir a few spoonfuls into your yogurt each morning. Saves time on busy mornings!
• Warm spices are key. If you don’t have pumpkin pie spice, make your own: mix cinnamon, ginger, nutmeg, and a tiny pinch of cloves.
• Don’t skip the toppings. They’re what make this feel like a complete, satisfying meal instead of just a snack.
• Use full-fat yogurt if you can. It’s creamier and more satisfying, plus the fat helps you absorb all those good nutrients from the pumpkin.

Flavor Variations & Suggestions

Chocolate Pumpkin: Add 1 tablespoon cocoa powder and an extra drizzle of maple syrup. Top with chocolate chips!

Pumpkin Spice Latte Bowl: Add a shot of espresso or ½ teaspoon instant coffee to the mixture. So good.

Apple Pie Yogurt Bowl: Swap the pumpkin for applesauce and add diced fresh apples on top.

Extra Spiced: Add a pinch of fresh grated ginger or an extra dash of nutmeg for more depth.

Tropical Twist: Use coconut yogurt and top with toasted coconut flakes and mango chunks.

Nutty & Rich: Swirl in 1 tablespoon almond or cashew butter and top with chopped toasted nuts.

Make-Ahead Options

This recipe is so quick that I don’t usually make it ahead, BUT here are some time-saving tricks:

Pumpkin Spice Mix: Combine the pumpkin purée, spices, and maple syrup in a small jar and store in the fridge for up to 5 days. Just stir a few spoonfuls into your yogurt each morning.

Portion Your Yogurt: If you buy big containers of yogurt, portion out 6-oz servings into small containers so you can just grab and go.

Prep Toppings: Store granola, nuts, and seeds in small containers or bags so you can quickly sprinkle them on.

Overnight Option: You CAN make this the night before, but the yogurt might release some liquid by morning. Just give it a quick stir and it’ll be good as new!

Recipe Notes & Baker’s Tips

• The yogurt type really does matter for texture. Greek yogurt = thick and creamy. Regular yogurt = lighter and more pourable. Both are delicious, just different vibes!
• If your mixture seems too thick, thin it with a splash of milk or almond milk.
• If it’s too thin, add more yogurt or a spoonful of chia seeds (let them sit for 5 minutes to thicken).
• Vanilla yogurt makes this sweeter, so you might not need as much maple syrup.
• This is naturally gluten-free as long as you use gluten-free toppings (check your granola!).

Serving Suggestions

This Pumpkin Pie Yogurt Bowl is perfect for:

• Breakfast — pair it with a slice of whole grain toast or a hard-boiled egg for extra protein
• Post-workout snack — the protein helps with recovery
• Afternoon pick-me-up — when you need something sweet but still nutritious
• Healthy dessert — top it with extra whipped cream and crushed gingersnaps!

Serve it in a pretty bowl and make it feel special. I love topping mine with a generous swirl of almond butter, a handful of my favorite granola, and a sprinkle of pepitas. Sometimes I even add a dollop of whipped cream because why not?

How to Store Your Pumpkin Pie Yogurt Bowl

Fresh is best: This is really meant to be eaten immediately after making it for the best texture and flavor.

Short-term storage: If you need to make it a few hours ahead, store it covered in the fridge for up to 4-6 hours. Add toppings right before eating so they stay crunchy.

Leftover pumpkin purée: Once you open that can of pumpkin, transfer any leftovers to an airtight container and refrigerate for up to 5-7 days. You can also freeze it in ice cube trays for future smoothies!

Don’t freeze the finished bowl: The yogurt will separate and get watery when thawed. Not recommended!

Allergy Information

Contains: Dairy (if using regular yogurt)

Dairy-Free Option: Use coconut yogurt, almond yogurt, or any plant-based yogurt you love. Works perfectly!

Nut-Free: Skip the almond butter and use sunflower seed butter instead, or just use granola without nuts.

Gluten-Free: This recipe is naturally gluten-free! Just make sure your granola and toppings don’t contain gluten.

Vegan: Use dairy-free yogurt and make sure your toppings are vegan-friendly.

Questions I Get Asked A Lot

Why is my yogurt bowl watery?

This can happen if you let it sit too long before eating. Yogurt naturally releases liquid over time. Just give it a good stir and it should come back together! Also, Greek yogurt holds up better than regular yogurt if you need to make it ahead.

How can I make this higher in protein?

Use Greek yogurt (that’s the biggest boost), add a scoop of vanilla protein powder when you mix everything together, and top with nuts, seeds, or nut butter. You can easily get 25-30 grams of protein in one bowl!

What can I do with leftover pumpkin purée?

So many things! Add it to smoothies, oatmeal, pancake batter, or muffins. You can also make more yogurt bowls throughout the week! I go through a can in about 4-5 days making these for breakfast.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what toppings you used and how you customized yours. Did you make it for breakfast or dessert?