Pumpkin Pie Yogurt Bowl

This Pumpkin Pie Yogurt Bowl turns the classic fall dessert into a wholesome, energizing breakfast or snack that feels indulgent without the guilt. It delivers all the warmth and spice of pumpkin pie in a quick and easy dish that you can enjoy any time of day, no oven needed.

I first made this on a chilly morning when I wanted pumpkin pie flavors but needed something light and fast. Now it’s my go-to breakfast through the season and always hits the spot.

Ingredients

• One cup low-fat plain Greek yogurt: provides protein and creaminess choose a high-quality brand for thick texture
• Quarter cup pumpkin purée: adds natural sweetness and vitamin A look for pure pumpkin not pie filling
• Two to three tablespoons maple syrup: gives a rich sweet aroma adjust amount to your preferred sweetness
• One and a half teaspoons pumpkin pie spice: blends cinnamon nutmeg ginger and cloves for warm autumn flavor use a fresh batch for best taste
• Half teaspoon pure vanilla extract: enhances the complexity of the spice mix opt for pure vanilla for natural essence
• Tiny pinch of fine sea salt: balances the yogurt’s sweetness elevating flavors in the base
• Half cup rolled oats: brings chewiness and heartiness select oldfashioned rolled oats for best texture in the crumble
• Quarter cup raw pecans or walnuts roughly chopped: add crunch and depth plus healthy fats raw nuts provide richer flavor
• One tablespoon maple syrup or brown sugar: sweetens and caramelizes the crumble topping you can swap as you prefer
• One tablespoon melted coconut oil or unsalted butter: binds and crisps the crumble coconut oil adds a subtle tropical note
• Half teaspoon ground cinnamon: infuses additional warmth and ties the crumble to the yogurt base
• Tiny pinch of fine sea salt: amplifies all the crumble flavors to a perfect balance

Instructions

Spoon the Yogurt Base:

Whisk together Greek yogurt pumpkin purée maple syrup pumpkin pie spice vanilla extract and a pinch of salt in a medium bowl until completely smooth and uniform. Taste and tweak sweetness or spice if needed. Cover and chill for at least thirty minutes so all the flavors blend deeply and the texture firms up slightly. This resting step is key for maximum flavor.

Toast the Crumble:

Heat a small dry skillet over mediumlow heat. Add rolled oats and the chopped nuts. Drizzle with maple syrup or brown sugar then pour in the melted coconut oil or butter. Sprinkle in cinnamon and salt. Stir constantly for five to eight minutes just until the oats and nuts become fragrant golden brown and crisp. Take care to remove immediately to cool on a plate so the crumble stays crunchy.

Assemble the Bowl:

Scoop a generous portion of chilled pumpkin yogurt into your serving bowl. Sprinkle a thick layer of the cooled crumble on top. For extra layers and texture repeat with more yogurt and crumble. Finish by garnishing with optional extras like a dash of pumpkin pie spice a maple syrup drizzle toasted pepitas dried cranberries dates or fresh fruit slices such as crisp apples. Serve right away for the best contrast of creamy and crunchy.

My favorite ingredient here is the pumpkin pie spice blend because it instantly transports me to cozy fall mornings filled with laughter and warm drinks. One memorable time I made this bowl when friends visited and they declared it the perfect healthy treat that still felt like dessert.

Storage Tips

Store the yogurt base separately in an airtight container in the refrigerator for up to three days. Keep the crumble topping in a sealed jar at room temperature to maintain its crunch. Combine just before serving so the textures stay fresh and satisfying.

Ingredient Substitutions

Swap Greek yogurt with plant-based yogurt for a dairy-free option ideally one with similar thickness. Use any nut you like in the crumble such as almonds or hazelnuts depending on your preference. Maple syrup may be replaced with honey or agave to adjust the sweetness.

Serving Suggestions

Enjoy this bowl on its own or with a side of fresh seasonal fruit such as pears apples or figs. It also pairs wonderfully with a warm chai tea or a small cup of strong black coffee for a cozy start to your day.

Enjoy this bowl for a comforting quick breakfast that tastes like pumpkin pie. Toast the crumble and chill the base for best texture.

Your Recipe Questions Answered

→ What type of yogurt works best for this bowl?

Low-fat plain Greek yogurt is ideal as it provides a creamy texture and mild tang, balancing the sweetness and spices.

→ Can I substitute the pumpkin purée?

Pure pumpkin purée is preferred for authentic flavor, but cooked sweet potato can be used for a similar texture and sweetness.

→ How is the spiced crumble prepared?

Rolled oats and chopped nuts are toasted with maple syrup, melted coconut oil, cinnamon, and a pinch of salt over medium-low heat until golden and crisp.

→ What are some good topping ideas for extra flavor?

Try adding toasted pepitas, dried cranberries, dates, or fresh fruits such as sliced apples for varied textures and sweetness.

→ How long can the chilled yogurt base be stored?

The pumpkin yogurt mixture can be refrigerated, covered, for up to 2 days to allow flavors to deepen before serving.