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Two glass jars of pumpkin pie parfaits with pumpkin pie granola and gold spoons

Pumpkin Pie Parfait

Cara Williams
Creamy Greek yogurt, pumpkin purée, and warm fall spices topped with homemade pumpkin pie granola!
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Course Breakfast, Snack
Cuisine American
Servings 1 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!
Keyword Breakfast, Fall Recipes, Healthy Recipes