Craving some cozy, pumkin-y flavors? You'll love this easy Greek yogurt pumpkin parfait! A quick and healthier alternative to pumpkin pie, but with the fall flavors we love! A tiny bit of creamy Mascarpone provides that indulgent, velvety texture, while a topping of dark chocolate chips and nuts add crunch! Ready in 5 minutes. And you can prepare it ahead for a quick treat.
Yogurt seems to have been a consistent part of my childhood. Mom managed to regularly pull together a fresh homemade batch--for baking a cake or for all sorts of savory applications including marinades and yogurt sauces similar to Tzatziki.
We also enjoyed an occasional yogurt parfait in the form of a simple cup of yogurt, topped with a drizzle of honey or date syrup and whatever fruit we had on hand. Nothing fancy, but those yogurt parfaits always hit the spot!
Now as an adult, I've found more ways to play up my yogurt parfaits, depending on the season and what I'm in the mood for. And especially during the cooler fall days, when those pumpkin pie cravings hit, I switch my parfait game over to this simple pumpkin parfait. And trust me, it satisfies the cravings and then some!
Easy pumpkin parfait with pumpkin pie vibes!
As amazing as pumpkin pie can be, there are ways to enjoy the same flavors without having to bake one! Personally, I think this Greek yogurt pumpkin parfait is a healthier option, and a great way to incorporate nutrition-rich pumpkin puree. This pumpkin parfait is pretty easy to make. And once you have your ingredients lined up, it literally takes 5 minutes to put together! What's in it?
The star ingredients here are organic pumpkin puree (I used a 15-ounce can of store-bought pumpkin puree) + Greek yogurt. To add a little richness and a velvety texture to your parfait, throw in a tiny bit of Mascarpone (sweet cream cheese), which also tames the tang of the Greek yogurt.
To flavor the pumpkin parfait, we're going for all the pumpkin pie vibes with a little cinnamon and a pinch of nutmeg. For sweetness, a little brown sugar.
Although this pumpkin pie parfait recipe is meant as dessert, it's also great to serve as part of a special holiday brunch! And you can make it a bit in advance (more on this later.)
Parfait toppings
The topping options for this easy parfait recipe are endless, from homemade granola, but you can also throw in nuts or chocolate bits! Here is what I used:
- Honey or molasses- a little drizzle for additional natural sweetness
- Chopped nuts- hazelnut, walnuts, or pecans pair well with pumpkin
- Chocolate chips! Just a handful of dark semi-sweet chocolate chips
How to make pumpkin parfait:
- Add the pumpkin puree, Greek yogurt, Mascarpone, vanilla extract, spices, and brown sugar in a large bowl.
- Blend using an electric mixer on low speed (or whisk with a hand mixer) until everything is combined and smooth
- Divide the pumpkin parfait mixture in small cups or mason jars
- Refrigerate or serve immediately (Refrigerating for at least 30 minutes allows the pumpkin parfaits to thicken)
- Garnish with a drizzle of honey or molasses, nuts, and chocolate chips
Can You Make this Pumpkin Parfait ahead of time?
You can make this pumpkin parfait one night in advance. Hold the chocolate chips and nuts until you are ready to serve. Store the pumpkin parfait in the fridge in one container with a tight lid or, for easy serving, divide it into portions in small mason jars.
When ready to serve, stir the parfait and top with a drizzle of molasses (or date syrup), chocolate chips and hazelnuts or walnut hearts. Enjoy!
More fall desserts to try
Browse all Mediterranean recipes.
5-Minute Pumpkin Parfait
Ingredients
- 1 15- oz can pumpkin puree or scant 2 cups homemade pumpkin puree
- 1 ¼ cup Greek yogurt
- 3-4 tablespoons mascarpone cheese
- 1 tablespoons vanilla extract
- 2 ½ tablespoons brown sugar
- 1 ½-2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Parfait toppings
- 2 tablespoon honey or molasses, more for garnish
- Chocolate chips for garnish
- Chopped hazelnuts or walnuts for garnish
Instructions
- Place the pumpkin puree, Greek yogurt and the remaining ingredients, except the chocolate chips and nuts, in a large mixing bowl. Using a hand electric mixer or a whisk, mix together until you reach a smooth consistency.
- Give it a taste and adjust flavor to your liking (add a bit of molasses or brown sugar to sweeten some more, for example. Or adjust the spices if you want more cinnamon or nutmeg.) Mix again to combine.
- Transfer the pumpkin-yogurt mixture to small (3-oz) serving goblets or small mason jars. Cover and refrigerate for 30 minutes or overnight.
- When ready to serve, top each with a drizzle of molasses, chocolate chips and chopped hazelnuts or walnuts. Enjoy!
Notes
- Prepare-Ahead Tip: You can prepare this pumpkin parfait one night in advance. Refrigerate in a tightly closed container or individual mason jars (hold the chocolate chips and nuts for later). When ready to serve, stir the yogurt mixture and transfer it into the serving goblets or mini jars and follow step 3.
- To serve a larger crowd: Simply double the recipe to feed 12 or more (small 3-oz goblets or mason jars.)
- Visit Our Shop to browse quality ingredients including spices and olive oils
Nutrition
*This post first appeared on The Mediterranean Dish in November 2015 and has been recently updated with new information for readers' benefit.
Brenda says
Came together easily. I think I might add a pinch of cloves next time.
I served this with broken up ginger snaps and pecans.
I will def save this recipe. It was the lighter dessert to offer, after our Thanksgiving meal
Ann T. says
I was soooo excited about this recipe, as I love the recipes on this site, I have tried so many delicious and healthy vegetable laden things I never dreamed I'd enjoy, this one, the pumpkin whip, sounded wonderful, light and luscious. However, big disappointment. I thought I'd measured so carefully, even to the point of making sure my Greek Yogurt had no "water" on top, and checked my canned puree for any signs of being "watery" too, but in spite of this, it turned out very runny, even after 8 hours in frig, it was nothing I'd serve to anyone. I was only one who ate it anyway, it was "okay", but made me wonder, could this be given even a little "body" to it if one added a tiny bit of gelatin ? ?
Flannery says
I found this recipe last year and loved it and made it again at the beginning of this month. I see that this post was modified a few weeks ago - did the recipe change?
Shannon says
I love pumpkin pie but have recently been diagnosed as Celiac - this sounds like a delicious alternative. Do you think it could be frozen and treated like ice cream?
Shannon
Suzy says
Hi, Shannon. I love the idea of pumpkin frozen yogurt, but I think this recipe would take some tweaking to turn it into a frozen treat. It probably wouldn't work, as-is.
Shannon says
Thanks for your reply Suzy - as it turns out there wasn’t any leftover! Even the non-celiacs in my family devoured it. Truly delicious.
Suzy says
Yay! Thanks, Shannon!
Ann T. says
So what/how does this need to be changed to make a frozen dessert for the holidays ?
Suzy says
Hi, Ann. This recipe would take some tweaking to turn it into a frozen dessert. Since I haven't tested it in that way, it's hard to advise. But it sounds like a delicious idea! If you give it a try, I'd love to hear your feedback.
Barbara McCarron says
I just made this today, and my family loved it! I did not have cinnamon, so I used pumpkin pie spice instead, and it was wonderful.
Thanks for all of your wonderful recipes.
Amanda says
Oh my goodness! Absolutely divine! Would love to see more of these parfait ideas on your site. This was so delicious, and my kids ate it up!
Suzy says
Wonderful! Thanks, Amanda!!
Waltraud says
It is truly delicious. My dinner guest could not get enough of it. My husband is diabetic so I replace the sugar with stevia and my husband can eat it guilt free. He is loving it
Thank you.
Suzy Karadsheh says
I am so glad everyone enjoyed it! Thanks for sharing.
Beth McGilvray says
Instead of the sugar, I used Pomegranate Molasses and also offered it as something to pour over the top. One could also use pomegranate seeds on top for crunch and color, in lieu of chocolate bits or nuts. The molasses offers a sweet-tart kick...
We have an old Donvier ice cream maker (you put the tub in the freezer ahead of time), and this parfait recipe makes fine soft serve ice cream, as well.
Suzy Karadsheh says
Wonderful, Beth! Thanks so much for sharing. I'll have to try the ice cream idea!
Valerie says
Very thin consistency..but great flavor.
Suzy Karadsheh says
Hmmm...I'm not sure what might have caused that, in my experience, Greek yogurt, coupled with pumpkin puree produce a creamy thick consistency. Would love to hear more.