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Pumpkin Pie Yogurt Bowl topped with raspberries, granola, and pumpkin seeds on a dark surface.
Reda

Pumpkin Pie Yogurt Bowl

All the cozy flavors of pumpkin pie in a protein-packed breakfast bowl that takes 5 minutes to make.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup Greek yogurt plain, full-fat or 2%
  • 0.25 cup Pumpkin puree not pumpkin pie filling
  • 1 tbsp Maple syrup
  • 0.5 tsp Pumpkin pie spice
  • 0.25 tsp Vanilla extract
Toppings
  • 1 sheet Graham crackers crushed, about 2 tbsp
  • 1 tbsp Pecans toasted, chopped
  • 1 tbsp Whipped cream optional

Equipment

  • Small Bowl
  • Spoon

Method
 

Make the Base
  1. In a small bowl, stir together the Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until completely smooth and uniformly orange. The mixture should look like thick pumpkin pie filling.
  2. Sprinkle the crushed graham crackers and chopped pecans over the top. Add a small dollop of whipped cream if desired. Serve immediately while the crackers are still crisp.

Notes

For extra protein, stir in 1 tbsp of almond butter with the yogurt base. Make it ahead: mix the yogurt base the night before and store covered; add toppings just before eating so the graham crackers stay crunchy. No pumpkin pie spice? Use 1/4 tsp cinnamon, 1/8 tsp ginger, and a pinch each of nutmeg and cloves.