Perfect as a quick and easy fall breakfast or dessert, this pumpkin pie yogurt parfait layers pumpkin, pie spices, yogurt, and granola into a sweet, yet healthy treat.
Not too long ago, I showed you how to make a pumpkin puree so that you no longer have to buy canned pumpkin. Not only does freshly made pumpkin puree taste better, but it also is a healthier alternative because you can avoid the possibly endocrine disrupting chemicals in the linings of cans.
Here in Spain, canned pumpkin isn’t even sold in stores. People always make their own pumpkin purees for pies and other desserts. Especially at this time of year, I love always having some on hand. As you may have noticed, I’ve been making good use of all of the pumpkins from my garden. While I have been freezing my homemade puree so that I can use it throughout the year, I have also been making a lot of pumpkin-based recipes; everything from pumpkin spice soap to spiced pumpkin butter. (You can find my other pumpkin recipes here.)
Making a simple pumpkin parfait
Today, though, I’m going to share a simple, easy way to use up some of that pumpkin puree: making a pumpkin parfait.
Parfaits are a type of layered treat that can be made with a custard or yogurt between layers of fruit, or, in this case, a homemade pumpkin puree. While it may look fancy, it couldn’t be simpler! In fact, it’s so simple that I’m almost embarrassed to call it a recipe, I had to share it, though, because it’s something you need to try it if you like both yogurt and pumpkin!
Most people think of parfaits as being a layered dessert, but I think a parfait like this one can also make a perfect breakfast!
Pumpkin Pie Yogurt Parfait
Spiced Pumpkin Yogurt Parfait
- 1/2 cup pumpkin puree exact amount depends on the size of your parfait glass
- 1/2 cup yogurt (Greek yogurt works especially well here)
- 2 Tbsp. pecans, chopped or granola
- 1/2 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1 tsp. honey Optional- to taste
- Mix the pumpkin with the pumpkin spices and half of the honey, to taste. I find pumpkin puree sweet enough on its own for me, but most people will probably want to sweeten it a little.
- Fill the parfait glass a little under a fourth of the way up with (around half of) the pumpkin puree mixture.
- If you’re using pecans, toast them and sprinkle a thin layer of them over the layer of pumpkin puree. You can also use granola instead.
- Mix the yogurt with the rest of the honey, to taste.
- Cover the pecans or granola with a layer of yogurt, followed by a thin layer of pecans or granola, followed by the rest of the pumpkin puree.
- Add a dollop of yogurt on top, and garnish with more pecans or granola.
I made this parfait with some leftover pumpkin puree and I was really surprised at how delicious it was. At first I was reluctant to try it but the more I ate it, the more it tasted like pumpkin pie cheesecake. (at least with the thick greek yogurt that I used). I used granola between the layers and pecans on top. It was really good, thanks for the recipe!