Pumpkin Pie Yogurt Parfaits
Transform your leftover Thanksgiving dessert with these Pumpkin Pie Greek Yogurt Parfaits. Layer it with creamy yogurt and crunchy pecans or granola for a sweet treat to enjoy for breakfast, snack, or even a lighter dessert. Use your favorite pumpkin pie filling, whether it is storebought, homemade, or even gluten free.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free option, Dairy-free option
- Skill Level: Easy
What is it about a holiday or, especially, the day after a holiday that makes it totally acceptable to have leftover dessert for breakfast? Oh come on, you know you’ve done it. I am known to set aside a few goodies from the Christmas cookie platter we set out on Christmas Eve so that I can munch on Gluten Free Almond Crescents and Peanut Butter Cup Cookies for Christmas breakfast. But if I’m eating them with a bowl of Waldorf Fruit Salad, it’s all good, am I right?
So, of course, the day after Thanksgiving, a slice of pumpkin pie is the perfect breakfast. Pumpkin is a vegetable, so with the eggs in the pie, it’s practically like having a spinach frittata. I’m kidding, but when layering that pie filling with some yogurt and nuts definitely keeps me a little more full while I’m doing some online Black Friday shopping.
Pumpkin Pie Greek Yogurt Parfaits – The Best Way to Enjoy Leftover Pumpkin Pie!
Here’s why you’ll love this day after Thanksgiving treat…
- No waste. If there’s any chance that the pie won’t get finished, then reinventing it might be a good way to entice the family to eat the leftvoers. It also stretchesit out if you have multiple people fighting over the last slice.
- Customizable. Choose plain or vanilla yogurt, use your favorite pie (even gluten free!), and pick the crunchy addition you love. No matter what, you can make it work for you. Try making little dessert parfaits in these mini dessert cups with spoons.
- Easy as pie. Even if you aren’t a fabulous pie baker and get your dessert form the store, you can still make this no-fail treat. It’s as simple as making layers in a bowl, glass, or jar!
Recipe Ingredients
Here’s a quick overview of what you’ll need to make this recipe, plus different options and variations to try. Scroll all the way down to the recipe card for the full amounts and step-by-step instructions.
- Greek yogurt. Anything from nonfat to low fat to whole milk yogurt works fine depending on what you prefer. You can also choose regular yogurt or a dairy free option. Plain balances the sweetness of the pie, but vanilla or honey yogurt would also be delicious. And choosing pumpkin pie Greek yogurt would double up on the pumpkin deliciousness.
- Leftover pumpkin pie. You’ll want to scoop the filling out of the crust, unless you want the bits of crust in there. You can also use a crustless pumpkin pie or one of these pumpkin custards. And gluten free pumpkin pie or a dairy free pie is great, too, if needed.
- Pecans. I like plain toasted pecans for the nutty flavor, but feel free to swap with your favorite nuts, or really up the ante with honey glazed walnuts or candied spiced nuts. For another crunchy option, try crushed graham crackers or granola. I give you some homemade ideas below.
- Maple syrup. The flavor of real maple syrup enhances the fall flavors, but honey works too, or omit it altogether, especially if you use a sweetened yogurt flavor.
- Cinnamon. Just a sprinkle, if you like. Some pumpkin pie spice would also be nice.
What Kind of Granla Can I Use?
If you want an alternative to the nutty layer, storebought or homemade granola is so good too. Here are a few recipes that would add incredibly flavor to these yummy pumpkin pie Greek yogurt parfaits:
More Pumpkin Breakfast and Snack Recipes
- Pumpkin Pie Energy Balls
- Pumpkin Spice Latte Overnight Oats
- Pumpkin Pie Hummus
- Gluten Free Pumpkin Crumb Cake
Pumpkin Pie Greek Yogurt Parfaits
Ingredients
For each parfait:
- 6 Tablespoons plain or vanilla Greek yogurt
- 1/2 cup filling from a baked pumpkin pie
- 1 1/2 Tablespoons pecans or other nuts, crushed graham crackers, pie crust, or granola
- 1 Tablespoons maple syrup , if desired
- cinnamon , if desired
Instructions
- In a small glass or jar, layer about two tablespoons of the 6 Tablespoons plain or vanilla Greek yogurt, two tablespoons of the 1/2 cup filling from a baked pumpkin pie, a teaspoon of the 1 1/2 Tablespoons pecans or other nuts, crushed graham crackers, pie crust, or granola, a teaspon of the 1 Tablespoons maple syrup, if using, and a sprinkle of cinnamon, if desired.
- Repeat layers, then top with one final layer of yogurt and nuts or other desired topping, and drizzle with the remaining maple syrup. Add a final sprinkle of cinnamon.
Notes
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Great healthy mini Mason jar dessert.. love anything pumpkin!!
I freeze my leftover pumpkin pie in small lidded containers. Store in feeezer bag and add to individual serving of oatmeal for some beta carotene.
That’s a fantastic idea, Cindy! Thank you for your comment. I hope you enjoy the recipe.
I don’t eat yogurt but this may just get me to! This looks so yummy – can’t wait to share with my kids. Thanks for this idea!
I hope you and your kids enjoy the pumpkin parfaits, Vicki!
I don’t eat yogurt but this may just get me to! This looks so yummy – can’t wait to share with my kids. Thanks!
Do you use pumpkin pie filling or could you also use regular canned pumpkin? I guess I’d need to add a sweetener or something to the latter. These look amazing!
I actually used leftover pumpkin pie. You can scoop out the filling or I actually used the rest of my Mini Crustless Pumpkin Pies!