High Protein Pumpkin Pie Parfait
Pumpkin pie parfait: A deliciously creamy blend of Greek yogurt, pumpkin purée and cinnamon topped with homemade pumpkin pie granola. This high protein breakfast is sure to be your favorite fall treat!
I LOVE pumpkin… everything! I know, that’s pretty cliché to say but it’s how I feel inside, haha. Seriously, give me all the things- artificial pumpkin, pure pumpkin, pumpkin decor, pumpkin spice tea, pumpkin donuts. Ok, you get the picture by now I’m sure.
Fall is my absolute favorite time of year and I love to celebrate the season with pumpkin themed recipes. This pumpkin pie parfait is a great way to do just that!
Don’t get me wrong, I love a sweet pumpkin treat but this recipe leans more on the healthy side of things. Which is what I know how to do best. But don’t run away yet! The pumpkin pie granola we’re going to make to put on top of this parfait will make you feel like you’re eating dessert.
So let’s get into it!
How to make a pumpkin pie parfait
Gather your ingredients
Greek yogurt- If you’ve read any of my past recipes, you know I love to use whole fat Greek yogurt. Feel free to use fat free Greek yogurt or even vanilla.
Pumpkin purée- 100% pumpkin. Not pumpkin pie filling.
Collagen powder- This ingredient is optional but will boost your protein significantly. I use Vital Proteins unflavored collagen and it blends perfectly with the yogurt. You could also use vanilla collagen or protein powder.
Cinnamon
Honey or maple syrup- I like to switch this up! Sometimes I want honey and sometimes I want my yogurt a little sweeter and I’ll use maple syrup.
In a small bowl, combine the Greek yogurt, pumpkin purée, collagen powder (if using), cinnamon and honey. Mix together until fully mixed.
Pop the yogurt mixture into the refrigerator overnight or for 15-20 minutes before serving.
Homemade pumpkin pie granola (grain free)
Raw nuts- I like to use a combination of nuts. Pecans, walnuts, cashews, pumpkin seeds and macadamia nuts are some of my favorites.
Maple syrup
Olive oil or coconut oiled (warmed)
Pumpkin pie spice
Vanilla- pure vanilla works best for flavor
Salt
Rough chop the nuts by hand or pulse in a food processor. I like to do this by hand to control how fine the nuts get. You’ll want some bigger pieces throughout.
In a medium bowl, add maple syrup, oil, pumpkin pie spice, vanilla and salt and stir together. Next, gently fold in the chopped nuts until every piece is covered.
Spread the granola on a sheet pan lined with parchment paper and bake.
Let the granola cool and assemble the parfait.
How best to serve
I like to layer the pumpkin yogurt with the homemade pumpkin pie granola, blackberries and a drizzle of honey.
If you’re feeling like something extra special, crumble over cinnamon graham crackers or pumpkin biscotti!
How best to store
For the granola- I keep mine in an airtight container on the counter. If properly stored, it will keep for up to 10 days or more.
For the pumpkin yogurt- I like to make a batch to last me through the week and store it in the fridge. It will keep for 5-7 days. Just give the yogurt a stir each time before serving it up!
Looking for more?
Weeknight Gnocchi with Pumpkin Ricotta Sauce
Halloween Rice Krispies with Brown Butter Caramel
Before you go, if you make this pumpkin pie parfait, comment and/or rate it down below. I’d love to hear what you think!
Pumpkin Pie Parfait
Ingredients
- 3/4 cup Whole milk Greek yogurt plain or vanilla
- 1/4 cup 100% pumpkin purée not pumpkin pie filling
- 1 scoop collagen or protein powder optional
- 1/4-1/2 tsp cinnamon
- 1/2 TBSP raw honey or pure maple syrup
- 1/3 cup blackberries for topping
- Cinnamon graham crackers, crumbled optional
- Pumpkin biscotti, crumbled optional
Grain Free Pumpkin Pie Granola
- 2 cups Mix of raw nuts (walnuts, pecans, cashews etc)
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 TBSP olive oil or melted coconut oil
- 1/4 cup Pure maple syrup
- 1 tsp vanilla
Instructions
For the pumpkin pie parfait
- In a bowl, add Greek yogurt, pumpkin purée, collagen powder (if using), cinnamon* and vanilla and stir until completely combined. Pop the yogurt mixture into the fridge overnight or for at least 15 minutes before assembling the parfaits. These taste best when they are nice and cold!*Note: I am a cinnamon FANATIC so I use 1/2 tsp in each of my parfaits. If you’re not really a fan, start with 1/4 tsp and taste.
- When ready to eat, spoon a layer of the pumpkin pie yogurt into a tall cup and top with homemade granola and blackberries. Add another layer of yogurt and top with more granola, a drizzle of honey or maple syrup and any additional fun toppings you want to use!
Grain Free Pumpkin Pie Granola
- Preheat the oven to 325 and line a baking sheet with parchment paper.
- Chop the raw nuts roughly with a knife or in a food processor. Just be sure to leave a few big pieces as well.
- In a medium bowl, add pumpkin pie spice, salt, oil, maple syrup, and vanilla and stir together. Gently toss in the chopped nuts until everything is coated.
- Onto the lined baking sheet, evenly spread out nut mixture into one layer.
- Bake the granola for 15 minutes then remove the pan from the oven. Give the granola a gentle flip and place back into the oven for another 8-10 minutes.
- Remove from the oven and let the granola cool slightly before removing it from the sheet tray.
- Store any unused granola in an airtight container for later!
