Pumpkin Yogurt Parfaits

$3.92 recipe / $0.98 each

“Is it pumpkin season yet?”
“Is it pumpkin season yet??”
“Is it pumpkin season yet??!”

That’s pretty much what my internal dialog has sounded like for the past two months. And if Pinterest is any indication, the answer is YES!

These yummy little desserts are something that I used to make all the time when I was in college. They’re rich, sweet, and taste totally indulgent, but innocent enough to not make a nutrition student feel guilty ;D

Pureed pumpkin is super good for you and I sweetened it up with just a bit of brown sugar (you can experiment with other sweeteners). I spiced it up with pumpkin pie spice to give it that classic fall flavor, and then combined it with some cinnamon graham crackers for a crust-like effect. I added some thick Greek yogurt in the center for even more richness. I used plain flavored because I liked the sour tang against the sweet pumpkin, but you can use vanilla flavored yogurt if that’s more your speed.

These desserts are great right when you make them, but I was surprised to find that I liked them even better after they sat in the fridge for a day. The graham crackers absorbed some moisture and got soft, but that somehow made the entire thing even thicker, richer, and more pie like. What a pleasant surprise!

Pumpkin Yogurt Parfaits

Pumpkin Yogurt Parfaits

4.7 from 3 reviews
pumpkin yogurt parfaits
Prep time
Total time
Total Cost: $3.92
Cost Per Serving: $0.98
Serves: 4
  • 1 (15 oz.) can pumpkin puree $1.29
  • 1 tsp pumpkin pie spice $0.10
  • 2 Tbsp brown sugar $0.04
  • 1 cup greek yogurt $1.50
  • 1 pkg (1/3 box) cinnamon graham crackers $0.99
  1. Stir together the pumpkin puree, pumpkin pie spice, and brown sugar in a bowl.
  2. Unwrap the graham crackers and place them in a gallon sized zip top bag. Crush the crackers with a rolling pin.
  3. Layer the graham crackers, seasoned pumpkin puree, and yogurt into four containers. Feel free to create the layers in any order. My layers went as follows: 2 Tbsp graham, 3 Tbsp pumpkin, 2 Tbsp graham, ¼ cup yogurt, 2 Tbsp graham, 3 Tbsp pumpkin, top with graham.
Either enjoy immediately or refrigerate for up to 5 days.

Pumpkin Yogurt Parfaits

Step By Step Photos

season pumpkinStart by sweetening and spicing the pumpkin puree. Combine the canned pumpkin puree with 1 tsp of pumpkin pie spice and 2 Tbsp brown sugar. I started with just one Tbsp of brown sugar (as pictured) but ended up adding more.

crush grahamsI used one “package” of cinnamon graham crackers for your crust layers. That’s one of the wrapped packs inside a 14 ounce box. Each box usually has three packs in it. Place the crackers in a bag and then crush them with a rolling pin.

greek yogurtI used plain, fat free Greek yogurt because that’s what I had on hand (thanks to the good people at Chobani!), but you could also use vanilla. Full fat Greek yogurt would probably be AH-MAZ-ING in this. Just sayin’. Oh, also, I priced the yogurt based on a 16 oz. container that sells at my local grocery for $2.99.

layer ingredientsThen just layer the ingredients in any old order that you like! Next time I think I’ll just do a straight repeat of graham – pumpkin – yogurt instead of graham between every layer like I did here. It was good once it had refrigerated for a while and the graham absorbed some moisture, but the extra graham was a little dry right when they were first made.

Pumpkin Yogurt ParfaitsNext up: How to make your own pumpkin pie spice! Stay tuned!


  1. Cambria says:

    I just made these and I have officially declared it to be fall despite what the calendar says! This is such a simple and delicious recipe. Luckily for me, my fiance doesn’t like pumpkin so I have 3 more jars waiting for me in my fridge.

  2. Jessica says:

    I made these last night with whipped cream instead of yogurt and they were good but the pumpkin wasn’t very good by itself. I used a brand of puree that is very popular here and I didn’t realize how bland pumpkin puree is by itself. Next time I’d add more sweetener or some extra pumpkin pie flavorings such as vanilla and cinnamon. Otherwise, as long as the bite had the cream and Graham it was super delicious and will definitely make again.

  3. Lena says:

    First of all- I love your Website! :) I already tried some of your recipes which worked out pretty well for me and they were all just delicious! but now i reached a point where i need some help: i’m from germany, so i dont know these cinnamon crackers. how are they supposed to taste or do you know any alternative?

    • They are a sweet, crumbly cracker. Almost cookie like. If you have something like a snickerdoodle or gingersnap, those would also work. I wish I knew what you had available in Germany! :)

  4. Love this recipe and your website! I used this recipe for a cooking demonstration I did last week for the Women’s Housing Coalition. I bought more supplies today for the cooking demo with the Police Academy on Thursday! Thanks!

  5. I’m currently obsessed with Stacy’s cinnimon pita chips so I put those in instead of graham crackers. Love it! Thanks!

  6. Anonymous says:

    I just put together some parfaits for tomorrow and I’m really excited to eat them! Sadly though, after searching the grocery store up and down I couldn’t find any pumpkin puree, so I bought a can of pumpkin filling instead, which was quite a bit more expensive and omitted the sugar and spices since it didn’t need it. I also used granola instead of graham crackers.
    Despite the changes, it looks delicious and I couldn’t stop licking the spoons I was using. Thanks for this excellent recipe!

  7. For those lamenting the cost or (un)availability of canned pumpkin-make your own! Honestly, it’s really easy and you get a ton of pumpkin meat from just one cinderella pumpkin. I cooked my own last season and then vacuum sealed and froze it in pre-measured portions. (1-2 cups) I make my own dog treats throughout the year and only just now am getting close to needing to cook up another pumpkin. (good timing!)

    Also, this way, you know exactly what’s in the food (as with anything made from scratch…)

  8. Rachel says:

    Thanks! Upon reflection I probably could have done that math myself.

  9. Rachel – I guess it depends on how many layers you end up doing, but if you did four layers each and make four parfaits, that would be 8 tablespoons (or 1/2 cup) for each parfait and 2 cups for the whole recipe.

  10. Rachel says:

    I meant how much total for the recipe. :)

  11. Rachel – You don’t even have to measure it, just pour some in to make a layer… but when I did the crackers I used about 2 tablespoons per layer, so you can use that as a guide if needed :)

  12. Rachel says:

    If I do oats, what do you think the amount should be? Thanks!

  13. Made these tonight exactly as the recipe was written. Yum! Like pumpkin pie in a jar! :)

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