Pumpkin Pie Greek Yogurt Bowl Recipe

Introduction

This Pumpkin Pie Greek Yogurt Bowl is a deliciously creamy and seasonal breakfast or snack option that combines the warmth of pumpkin pie spices with the tang of Greek yogurt. It’s quick to prepare and perfect for anyone craving a comforting treat without the guilt.

Ingredients

• ¾ cup plain Greek yogurt (or vanilla for a sweeter base)
• ¼ cup pumpkin purée
• 1–2 teaspoons maple syrup or honey (adjust to taste)
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon vanilla extract (optional)
• 1 tablespoon mini chocolate chips
• 1 tablespoon toasted shredded coconut
• 1 tablespoon almond or peanut butter (drizzled)
• Optional: chopped pecans, a sprinkle of cinnamon, or a few crushed graham crackers

Instructions

1. Step 1: In a small bowl, stir together the Greek yogurt, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract until smooth and creamy.
2. Step 2: Top the mixture with mini chocolate chips, toasted shredded coconut, and a drizzle of almond or peanut butter.
3. Step 3: Add any optional toppings like chopped pecans, a sprinkle of cinnamon, or crushed graham crackers if desired.
4. Step 4: Grab a spoon and enjoy immediately or store in the fridge for a quick grab-and-go treat later.

Tips & Variations

• Use vanilla Greek yogurt for a naturally sweeter base without adding extra sweetener.
• Adjust maple syrup or honey to your preferred sweetness level.
• Swap the nut butter drizzle for sunflower seed butter if you need a nut-free option.
• Try adding fresh fruit like sliced banana or apple for extra texture and flavor.

Storage

Store the prepared yogurt bowl in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely, but toppings like chocolate chips and coconut may soften over time. For best texture, add fresh toppings just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Is this recipe suitable for vegans?

To make it vegan, substitute the Greek yogurt with a plant-based yogurt alternative and use maple syrup or another vegan sweetener. Also, check that your toppings are vegan-friendly.

Pumpkin Pie Greek Yogurt Bowl Recipe

Print Recipe

★★★★★

5 from 146 reviews

A creamy and flavorful Pumpkin Pie Greek Yogurt Bowl that combines the rich taste of pumpkin purée and warm pumpkin pie spice with the protein-packed goodness of Greek yogurt. Perfect for a wholesome breakfast or a nutritious snack, topped with delightful textures like mini chocolate chips, toasted coconut, and nut butter drizzle.

• Author: Logan
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base

• ¾ cup plain Greek yogurt (or vanilla Greek yogurt for a sweeter base)
• ¼ cup pumpkin purée
• 1–2 teaspoons maple syrup or honey (adjust to taste)
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon vanilla extract (optional)

Toppings

• 1 tablespoon mini chocolate chips
• 1 tablespoon toasted shredded coconut
• 1 tablespoon almond or peanut butter (drizzled)
• Optional: chopped pecans
• Optional: a sprinkle of cinnamon
• Optional: a few crushed graham crackers

Instructions

1. Mix the Base: In a small bowl, stir together the Greek yogurt, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract until the mixture is smooth and creamy.
2. Add Toppings: Sprinkle the mini chocolate chips and toasted shredded coconut on top. Drizzle with almond or peanut butter for added richness and texture.
3. Customize and Serve: Add any optional toppings like chopped pecans, a sprinkle of cinnamon, or crushed graham crackers according to your preference. Serve immediately for best freshness or refrigerate for a nutritious grab-and-go treat.

Notes

• You can adjust the sweetness by varying the amount of maple syrup or honey according to taste.
• Using vanilla Greek yogurt adds a naturally sweeter base.
• To toast shredded coconut, lightly heat it in a dry pan over medium heat until golden brown, stirring frequently.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• This recipe is versatile and can be customized with your favorite nuts or seeds as toppings.

Keywords: pumpkin pie, Greek yogurt bowl, healthy breakfast, pumpkin spice, fall recipe, nutritious snack, no-cook dessert