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

5.0 from 1 reviews
pumpkin yogurt parfaits
 
Prep time
Total time
 
Total Cost: $3.92
Cost Per Serving: $0.98
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
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!

38 Comments

  1. 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! :)

  2. 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!

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

  4. 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!

  5. 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…)

  6. Rachel says:

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

  7. 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.

  8. Rachel says:

    I meant how much total for the recipe. :)

  9. 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 :)

  10. Rachel says:

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

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

  12. Rachel – I think that’s an absolutely fantastic idea!

  13. Rachel says:

    I’ve made this twice, and I was wondering if you think a cinnamon toasted oat concoction might also work instead of the graham crackers. I love the graham crackers, but they’re somewhat problematic for me nutritionally.

  14. The Greek yogurt is a little bit off for some people but sometimes it really tastes great. Just try it once.

  15. I had to adapt the puree to make this edible for me. I don’t know if it’s just me but the pumpkin puree on its own had such a gross texture. I mixed some greek yogurt into it to give it more of a creamy texture and doubled the brown sugar and pumpkin pie spice. I also noticed that the graham crackers started getting soggy almost at once so I’d suggest serving these immediately. I didn’t think I’d like the plain greek yogurt in the middle but surprisingly it wasn’t too sour once it was layered.

  16. Awesome recipe thanks, found you via Chobani tweet

  17. I made this today for my parents but used honey-flavoured yoghurt instead, because we put honey on our pumpkin pies – and it was SO GOOD AND EASY! Thank you!

  18. I have to make this! It’s like autumn in a jar!!

  19. I am super excited to make this. I bet it’d be fantastic with maple syrup as the sweetener for the pumpkin to!

  20. You. Are. My. Hero. This takes everything I love and makes a divine treat. Thank you for sharing.

  21. Left off the grahams because there were none in the house. Just topped sweetened, spiced pumpkin with a great big dollop of honey-flavored Greek yogurt. Perfectly delicious.

  22. Yum! Made these today, but didn’t have graham crackers so I used chopped walnuts mixed with Grape Nuts cereal and a dash of cinnamon for the “crust”. Way good stuff. Had one for lunch, another is going back to work with me for my afternoon snack.

  23. Darn, this is really making me miss the convenience of having canned pumpkin. I wish I could find some here. Or graham crackers. Your recipe is a combination of things I wish I could get!

  24. Gina – If it’s just the Greek style yogurt that you don’t like, you can use regular yogurt instead. If it’s yogurt in general, try vanilla pudding or whipped cream.

  25. What should I use if I’m not a fan of greek yogurt?

  26. I love your site and you are so creative in the kitchen. I am trying a couple of your recipes this week :)

  27. Eniat says:

    Mm, I bet slow-baked sweet potatoes can be subbed out for the pumpkin.
    Oh yeah, I tried Chobani as per your suggestion (I think it was you, on Twitter), and I like it loads. I’m not even a yogurt-type person. :)

  28. I bet you could also do these with granola for an extra breakfast-y, healthy alternative. (You know, since I already have it on hand!)

  29. Man, I wish I could find canned pumpkin for $1.29. It’s around $3.00 a can here.

  30. Anonymous says:

    Ooo, my husband just made pumpkin puree this weekend! Maybe I’ll try these with some of that. (Homemade pumpkin puree beats the canned stuff by a mile.) Pie pumpkins are cheap this time of year. (2 pie pumpkins for $3 last week, which will get you about 3-4 cans worth of puree.)

  31. Anonymous says:

    I am so excited for the homemade pumpkin pie spice! Especially since my grocery store does not have it in stock yet. Trader Joe’s does but I didn’t feel like making an extra stop just for one thing.

  32. Stephani – They are straight sided 8 oz. jars. The parfaits filled them up to the top and then a little, but I was still able to screw the lids on. Once the graham absorbed some moisture they shrunk just a bit.

  33. Stephani says:

    What size mason jars are those? Very cute display!

  34. I don’t think it would be too tart, but the sugar helps enhance the pumpkin-ness… it’s hard to explain. Without the sugar the pumpkin puree with taste more vegetable-like.

  35. Anonymous says:

    Do you think it would be too tart if I left out the brown sugar and used sugar free vanilla yogurt instead?

  36. Anonymous says:

    Great idea!!!

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