Pumpkin Yogurt Parfait Delight (Print Version)

A creamy blend of spiced pumpkin purée, Greek yogurt, and granola for a healthy autumn snack.

# What You'll Need:

→ Pumpkin Layer

01 - 1/2 cup pumpkin purée (unsweetened)
02 - 1 tablespoon maple syrup
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon ground nutmeg
05 - 1/8 teaspoon ground ginger
06 - Pinch of salt

→ Yogurt Layer

07 - 1 cup plain Greek yogurt
08 - 1 teaspoon honey or additional maple syrup (optional)

→ Crunchy Layer

09 - 1/2 cup granola
10 - 2 tablespoons chopped pecans or walnuts (optional)

→ Garnish

11 - A sprinkle of cinnamon
12 - Pumpkin seeds (pepitas) for topping (optional)

# How To Make:

01 - Combine pumpkin purée, maple syrup, ground cinnamon, nutmeg, ground ginger, and salt in a small bowl and mix thoroughly.
02 - Whisk Greek yogurt with honey or maple syrup if a sweeter taste is preferred.
03 - Distribute half of the pumpkin mixture evenly between two small jars or glasses as the base layer.
04 - Spoon about 1/4 cup of the sweetened or plain Greek yogurt over the pumpkin layer in each jar.
05 - Sprinkle granola and optional chopped nuts on top of the yogurt layer.
06 - Repeat pumpkin purée and yogurt layering, finishing with a dollop of yogurt topped with granola.
07 - Sprinkle with cinnamon and pumpkin seeds if desired.
08 - Serve immediately for maximum crunch or refrigerate up to 2 hours noting granola will soften if chilled.

# Expert Tips:

01 -
  • It takes ten minutes and feels like you've put in real effort.
  • The spices wake up your whole kitchen without any baking required.
  • Layers mean you get a different texture with every spoonful, which never gets boring.
02 -
  • If you make this and wait more than two hours before eating it, the granola will soften and it becomes less a parfait and more a pumpkin pudding, which is still delicious but different.
  • The spices need that salt to sing—leaving it out makes everything taste flat and one-dimensional, and you'll wonder why it's not right.
03 -
  • Use Greek yogurt that's thick and creamy, not the liquid kind—it makes a difference in how the layers feel when you eat them.
  • The secret is tasting as you layer so you know exactly what you're getting; parfaits are too quick to make to not enjoy building them.
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