Homemade Pumpkin Yogurt recipe is easy, delicious, satisfying, and low in added sugar. A tasty and filling breakfast or snack for the fall & winter seasons.
About Pumpkin Yogurt
Have you ever had pumpkin yogurt? Both siggi's pumpkin spice yogurt and noosa pumpkin yogurt are delicious but can be hard to find in the store.
Luckily, making it at home takes less than 5 minutes and can even be made ahead of time.
All you need is yogurt, pumpkin puree, cinnamon, a touch of maple syrup, and a little vanilla (and almond extract if you're feeling fancy). Stir it all together and sprinkle with some chopped pecans. Or pumpkin seeds or walnuts.
And you've got yourself a satisfying breakfast, a filling snack, or a lazy light lunch.
Topping with pecans (or pumpkin seeds or walnuts) isn't mandatory and leaving them off will still give you a tasty homemade pumpkin yogurt, the nuts/seeds add crunch, flavor, nutrients, and filling fat and fiber.
Yogurt: Plain Greek yogurt is recommended since you are adding pumpkin puree and maple syrup. You can also use vanilla Greek yogurt to make this recipe sweeter (or omit the maple syrup). Using regular, non-strained yogurt, makes a thinner yogurt and is not recommended.
Pumpkin puree: 100% pumpkin puree is recommended, not pumpkin pie mix. However, if you use pumpkin pie mix, omit the maple syrup, cinnamon, and vanilla extract.
Cinnamon: Ground cinnamon gives the recipe pumpkin pie flavor. Pumpkin pie spice can be used in place of cinnamon.
Vanilla extract: This flavor enhancer adds a richer taste. If you don't have it, you can leave it out. Yet, it's highly recommended that you add it if possible.
Sweetener: Maple syrup was used for recipe testing, but honey or brown sugar can also be used. Start with an equal amount and add more if needed. For a sweeter flavor without adding more sugar, add a drop or two of almond extract.
Pecans: To add crunch, flavor, and nutrients, pecans are sprinkled over this homemade pumpkin yogurt. They are optional but help the recipe to be more satisfying and filling. Pumpkin seeds, chopped walnuts, or peanuts are great options to use in place of pecans.
Cost of Recipe
- plain Greek yogurt ¾ cup: $0.84
- pumpkin puree ¼ cup: $0.20
- maple syrup 1 teaspoon: $0.05
- ground cinnamon ¼ teaspoon: $0.02
- vanilla extract ¼ teaspoon: $0.15
- pecans 1 ounce: $0.52
TOTAL COST: $1.78 (Based on San Diego grocery stores 2022)
Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Be sure to scroll down to the full recipe to see the specific ingredients and directions.
How to Make Pumpkin Yogurt
Time needed: 5 minutes.
Making homemade pumpkin yogurt at home is simple.
- Add all the ingredients to a bowl.
- Stir together.
- Sprinkle with pecans.
Yogurt: Vanilla yogurt is an alternative to plain yogurt, but you might want to omit the maple syrup and add only if needed.
Cinnamon: Pumpkin pie spice can be used in place of cinnamon.
Maple syrup: Honey or brown sugar can be used in place of maple syrup. Or omit for less sugar.
Pecans: In place of the pecans, you can use chopped walnuts or pumpkin seeds.
How to Make Allergy-Friendly
This homemade pumpkin yogurt is already gluten-free, egg-free, and soy-free. If you use pumpkin seeds instead of pecans, the pumpkin yogurt will be nut-free. Using dairy-free yogurt will make it dairy-free.
How to Fix a Mistake
Too sweet: Add an extra spoonful of plain yogurt.
Not sweet enough: Add another teaspoon of maple syrup. If you want a sweeter flavor without adding more sugar, add one or two drops of almond extract.
Too thin: Add an extra spoonful of yogurt and pumpkin each until it has your desired thickness.
This is great to make ahead of time. In fact, you could double or triple the recipe and save it for later. However, wait to add the pecans until right before serving.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Or store it in the freezer to use for smoothies later; this would be great to use in place of the yogurt in this Pumpkin Pie Smoothie.
Frequently Asked Questions
Yes, this is a great recipe to make in advance. Double, triple, or quadruple the recipe ingredients and prepare as directed except do not sprinkle with pecans until right before serving.
This homemade pumpkin yogurt recipe is high in protein (16 grams), Vitamin A (190% RDA), calcium (20% RDA), and potassium (10% RDA).
If you add pecans, you'll get extra nutrients and fiber totaling 4 grams of fiber thanks to the nuts and pumpkin puree.
What to Serve with Pumpkin Yogurt
This is a balanced snack on its own. If you're eating it for a meal, add another source of carbohydrates like toast. You can also turn this into a pumpkin yogurt bowl by adding sliced fruit like apples, sprinkling with granola, and drizzling with nut butter.
This would be great for a holiday breakfast or snack since it's high in protein, full of satisfying fiber and fat, and lower in sugar. It's easy to adapt to your flavor and ingredient preferences. Surely, you'll love this festive, fall snack and breakfast full of pumpkin pie flavor.
MORE PUMPKIN RECIPES YOU'LL LOVE:
- Pumpkin Banana Ice Cream
- Spicy Pumpkin Deviled Eggs
- Pumpkin Chili
- Mexican Pumpkin Soup
- Pumpkin Pie Smoothie
- Iced Pumpkin Chai Latte
- ¾ cup Greek yogurt plain
- ¼ cup pumpkin 100% puree
- 1 teaspoon maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 ounce pecans optional
- Stir together yogurt, pumpkin puree, maple syrup, cinnamon, and vanilla extract until completely combined.
- Add in the chopped pecans, and enjoy!
Originally published on November 11, 2014. Text, recipe, and photos updated.
Pumpkin Yogurt Nutrition Facts without pecans
and with pecans...
Regan @ Cabot Creamery says
I'm with you... breakfast won't be overlooked if I'm at the table 🙂 Yummy!
Rebecca @ Strength and Sunshine says
I love how you can throw pumpkin into anything! So great!
Kristina @ Love & Zest says
This looks really good 🙂 I love pumpkin yogurt from Trader Joe's and Siggis too.
Jessica @ Nutritioulicious says
You wrote this post for me, right?! 😉 so many great things to do with pumpkin. I mixed it with ricotta the other night and spread it on crostini!
I did!! It's the best way to use up leftover pumpkin puree. I love love love your idea to mix with ricotta! Genius 🙂
Sonali- The Foodie Physician says
This really looks like the perfect breakfast to me! Easy, delicious and nutritious- you can't beat that!
This looks delicious, and I love how easy it is to make! 😀 Can't wait to try it for breakfast this weekend!