a Pumpkin Pie Yogurt Bowl

A cozy, protein-rich breakfast bowl made by blending creamy yogurt with pumpkin puree, warming spices, and a touch of sweetness—then finished with crunchy toppings. Perfect for autumn mornings when you want something flavorful, nutritious, and easy.

Why You’ll Love This Recipe

• It’s ultra quick — ready in about 5 minutes.

• Delivers a good dose of protein (from the yogurt) to keep you full longer.

• Captures all the cozy autumn flavors (pumpkin, cinnamon, pumpkin pie spice) in a light yet satisfying bowl.

• Versatile — you can swap ingredients to match your dietary preferences or whatever you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 oz (about 170 g) plain or vanilla yogurt (Greek, Icelandic, or any high‑protein yogurt; use dairy‑free if desired)

• ¼ cup (about 60 g) canned pumpkin puree (not pumpkin pie filling)

• ¼ teaspoon cinnamon

• ¼ teaspoon pumpkin pie spice

• ½ to 1 tablespoon maple syrup (adjust to taste)

• Toppings of choice: granola, pepitas (pumpkin seeds), almond butter, extra pumpkin puree, or pumpkin butter

Recipe Card

Directions

1. In a bowl, combine the yogurt, pumpkin puree, cinnamon, pumpkin pie spice, and maple syrup.

2. Stir thoroughly until the mixture is smooth and well blended.

3. Add your toppings of choice (granola, pepitas, a drizzle of almond butter, extra pumpkin puree, etc.).

4. Serve immediately and enjoy.

Servings and timing

• Servings: 1 bowl

• Prep time: 5 minutes

• Total time: 5 minutes

If you’d like more servings, simply multiply all ingredients proportionally.

Variations

• Higher protein version: Use Greek yogurt or skyr to boost protein.

• Vegan / dairy‑free: Use a plant‑based yogurt (almond, soy, coconut) in place of regular yogurt.

• Sweetener swap: Replace maple syrup with honey, agave nectar, or a liquid sweetener of choice.

• Add-ins: Stir in chia seeds, ground flaxseed, or protein powder (vanilla or unflavored) for extra nutrition.

• Flavor twist: Add a pinch of nutmeg or ground ginger, or swirl in a spoonful of nut butter or pumpkin butter.

• Texture play: Use crunchy granola or toasted nuts for more contrast, or soften with soaked oats or cooked quinoa.

Storage / reheating

• Storage: This bowl is best eaten fresh, but you can prepare the base (yogurt + pumpkin + spices + sweetener) in advance. Store in an airtight container in the refrigerator for up to 5 days.

• Toppings: Keep crunchy toppings separate until serving so they stay crisp.

• Reheating: Not needed or recommended (the bowl is best enjoyed chilled). If you prefer it warmer, let it sit at room temperature for a few minutes or briefly warm (very low heat) but be cautious not to curdle the yogurt.

FAQs

What type of yogurt works best?

Greek yogurt or Icelandic style (skyr) will give you a thick texture and extra protein. Use plain or vanilla flavor. For dairy‑free, try almond, soy, or coconut yogurt.

Is canned pumpkin the same as pumpkin pie filling?

No—canned pumpkin puree is plain cooked pumpkin. Pumpkin pie filling includes added sugars and spices, so stick with plain pumpkin puree.

Can I prepare multiple servings in advance?

Yes. You can mix up multiple portions of the yogurt + pumpkin base and store in the fridge for up to 5 days. Add toppings just before eating to maintain texture.

Can I add protein powder?

Absolutely. Stir in a scoop of unflavored or vanilla protein powder to boost protein—but adjust the liquid or yogurt amount as needed to maintain consistency.

Can I skip the sweetener?

Yes, you can omit the maple syrup if you prefer less sweetness. Or use a sugar substitute or liquid sweetener of your choice.

What are some good topping ideas?

Granola, pumpkin seeds (pepitas), almond butter, extra pumpkin puree, pumpkin butter, toasted nuts, chopped fruit (apple or pear), or coconut flakes.

Can I use fresh pumpkin instead of canned?

Yes, if you cook and purée fresh pumpkin. Make sure it’s smooth in texture, and cool it before mixing with the yogurt.

Will the toppings stay crunchy if mixed earlier?

They may soften over time. It’s best to store them separately and add right before eating.

Is this recipe gluten-free?

As written, yes—if your yogurt and toppings (granola, etc.) are certified gluten-free.

Can I turn this into overnight oats?

Yes—add oats (rolled or quick) and a bit more liquid (milk or water) and let it sit overnight. Add the toppings in the morning.

Conclusion

This Pumpkin Pie Yogurt Bowl is a simple but satisfying breakfast that blends seasonal flavor with protein, healthy fats, and texture. It’s flexible enough to fit into many diets (vegetarian, vegan, gluten‑free) and easy to customize. Whip it up in minutes and enjoy a bowl of autumn comfort each morning.

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