5-Minute Pumpkin Greek Yogurt Parfait | The Mediterranean Dish. Pumpkin puree, Greek yogurt, a little mascarpone with brown sugar, molasses! Top with chocolate chips and your favorite nuts! The perfect gluten-free Thanksgiving treat...but if you ask me, I'll have this for breakfast any day!

5-Minute Pumpkin Greek Yogurt Parfait



  • 1 15-oz can pumpkin puree (or scant 2 cups homemade pumpkin puree)
  • 1 1/4 cup low-fat Greek yogurt
  • 34 Tbsp mascarpone cheese
  • 1 tsp vanilla extract
  • 2 tbsp molasses, more for garnish
  • 2 1/2 tbsp brown sugar
  • 1 1/22 tsp ground cinnamon
  • Pinch of nutmeg
  • Chocolate chips for garnish
  • Chopped hazelnuts or walnuts for garnish


  1. 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.
  2. Taste and add more brown sugar or cinnamon, if needed. Mix again to combine.
  3. Transfer the pumpkin-yogurt mixture to small (3-oz) serving goblets or small mason jars. Cover and refrigerate briefly. When ready to serve, top each with a drizzle of molasses, chocolate chips and chopped hazelnuts or walnuts. Enjoy!


– You can prepare this the night before you need to serve it. Simply refrigerate in a tightly closed container. When ready to serve, stir the yogurt mixture and transfer it into the serving goblets or mini jars and follow step 3.
– The recipe feeds 6 if you use small 3-oz serving goblets or a small mason jars. It will serve 4 if you use larger serving goblets.
– Simply double all the ingredients if you need to serve a larger group.

  • Category: dessert
  • Method: Mixing

Keywords: Yogurt Parfait, Pumpkin Parfait, Greek Yogurt Parfait