Pumpkin Pie Greek Yogurt Parfaits
Pumpkin Pie Greek Yogurt Parfaits have leftover pumpkin pie nestled between layers of protein-packed Greek yogurt. It’s an easy no bake dessert that’s at least a little better than just having a slice of pie for breakfast the day after Thanksgiving. This is one of the best gluten-free pumpkin recipes for the holidays!
Disclaimer: I received samples of Greek yogurt from Cabot Creamery Cooperative and part of the Cheese Board through which I periodically receive shipments of their products. No additional compensation was received and I was under no obligation to write this post. As always, all opinions are my own.
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What is it about a holiday or, especially, the day after a holiday that makes it totally acceptable to have the most random and, under normal circumstances, what one might consider unacceptable or at least not totally advisable? Oh come on, you know you’ve done it.
We always put out our christmas cookies for Christmas Eve dessert, and you can be sure I revisit the platter and fill a plate with things like Almond Crescents and Peanut Butter Cup Blossom Cookies for Christmas breakfast. But but but, I’m eating them with a bowl of Waldorf Fruit Salad, so it’s all good, am I right?
As far as Easter goes, well, pre-gluten allergy, Easter morning and much of the week after, I’d be having a piece of Paska with butter. But my mom, well, after having given up chocolate for Lent, has been known to pair her Easter bread with a handful of M&M’s.
Then, of course, there’s Thanksgiving. I’m sure we’ve all been know to cut a slice of pumpkin pie for breakfast. I know I have, especially when I make it without a crust, like these Mini Crustless Pumpkin Pies. At least without all that extra butter and flour I sometimes think it makes it more acceptable. And, I mean, pumpkin is a vegetable, so with the eggs in the pie it’s practically like having a spinach omelet.
OK, maybe that’s taking it a bit too far, but what if I add Greek yogurt…
Pumpkin Pie Greek Yogurt Parfaits can at least make you feel a little better about having pie for breakfast the day after Thanksgiving.
Or they make a healthier dessert than just having another slice of pie loaded with whipped cream. Alternate layers of yogurt and pumpkin pie with some pecans, a drizzle of maple syrup, and a sprinkle of cinnamon, and you have a snack that’s eve tasty and fancy enough to serve to guests if you need to stretch that last bit of pumpkin pie to feed a few extra people. And if you don’t like nuts or have an allergy, you can always use some pie crust, crushed graham crackers, or granola.
I was so excited to receive a packed from the fine folks at Cabot containing several varieties of their Greek yogurt. It’s rich, creamy, and packed with protein and calcium. You can always use the plain to tone down the sweetness, especially if you want to have it for breakfast, or you can always add a bit more maple syrup. They also have a honey flavor, but for this recipe I chose the low fat Vanilla Bean, which does have actual specks of vanilla beans in it. This was a perfect balance to the spices in the pumpkin pie, making the pumpkin parfait a really special treat.
Go ahead, have pie for breakfast with these Pumpkin Pie Greek Yogurt Parfaits.
If you like this recipe, you might like these recipes that use Greek yogurt…
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A couple of things you may need to help you make the Pumpkin Pie Greek Yogurt Parfaits…
Pumpkin Pie Greek Yogurt Parfaits
For each parfait:
- 6 Tablespoons plain Greek yogurt
- 1/2 cup pumpkin pie filling
- 1 1/2 tablespoons pecans or other nuts, crushed graham crackers, pie crust, or granola
- Maple syrup and cinnamon if desired
- In a small glass or jar, layer about two tablespoons of Greek yogurt, two tablespoons of pumpkin pie filling, a teaspoon of nuts (or other desired topping).
- Repeat layers, then top with one final layer of yogurt and nuts (or other desired topping).
- If desired, drizzle with maple syrup and sprinkle with cinnamon
Enjoy these Pumpkin Pie Greek Yogurt Parfaits!