Yoghurt Pumpkin Pie

Yoghurt Pumpkin Pie
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For the perfect nutritious fall breakfast, combine protein-rich yoghurt, pumpkin puree, pumpkin pie spice, maple syrup, and all of your favourite toppings in this pumpkin pie yoghurt bowl.


  • 6 ounces plain or vanilla yoghurt (to make this vegan, use a dairy-free variety)
  • 1/4 cup pumpkin puree (canned or homemade)
  • a quarter teaspoon of cinnamon
  • a quarter teaspoon of pumpkin pie spice
  • 1/2 to 1 teaspoon maple syrup
  • Granola, pepitas, almond butter, or pumpkin butter are some options for toppings.


In a mixing basin, combine all ingredients and stir until well combined. Add your favourite toppings and enjoy!


  • Yoghurt: You can use any yoghurt you choose, and you can even use a dairy-free yoghurt to make the recipe vegan. Plain and vanilla varieties will work best, and skyr or Greek yoghurt will provide the most protein per serving if you’re attempting to improve your protein intake. One thing I advise against is purchasing fat-free yoghurt. I believe that 2 per cent or full-fat is preferable since it has a milder flavour, is more full-bodied and fulfilling, keeps you fuller for longer, and fat is beneficial for us!
  • Use your favourite liquid sweetener instead of maple syrup.


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