Healthy Pumpkin Pie Parfaits

Enjoy your favorite fall dessert in the form of a healthy breakfast with these easy Pumpkin Pie Parfaits! Homemade pumpkin pie yogurt is layered between a crunchy 5-ingredient granola made with chopped nuts, coconut and cinnamon.

Healthy Pumpkin Pie Breakfast Idea

Parfaits are such a refreshing dish to wake up to. You have the creamy yogurt, the crunchy granola and whichever toppings you like best. All of my favorite breakfasts are disguised as desserts, and these pumpkin pie breakfast parfaits are so yummy, you’ll want to enjoy them after lunch or dinner too!

The puree-infused yogurt tastes almost exactly like pumpkin pie! And the homemade granola provides that nutty crunchiness that’ll make every guest think you shoved a piece of prize-winning pie into their jar. This certainly isn’t your average no-bake pumpkin pie! It’s the healthiest, tastiest pie-inspired breakfast you’ll try.

What You’ll Need

A parfait is traditionally a french dessert with layers of ice cream or custard, fruit and other elements. In these healthy pumpkin breakfast parfaits, we’ll be using yogurt in place of the custard or ice cream. Here are the ingredients needed for both the yogurt and the granola:

For the Pumpkin Pie Yogurt

• Plain Greek Yogurt: Using plain yogurt keeps the sugar content down and also prevents the flavor of the yogurt from interfering with the pumpkin being added.
• Pumpkin Puree: Homemade or canned.
• Honey: For sweetness.
• Pumpkin Spice: You’ll need half a teaspoon.

For the Coconut Granola

• Raw Nuts: You’ll need 1/4 cup each of whole almonds, walnuts and pecans.
• Shredded Coconut: Unsweetened.
• Ground Cinnamon: For flavor.

Topping Ideas

Nothing screams fall to me more than pomegranate – so naturally, pomegranate arils are my go-to healthy topping for pumpkin pie parfaits. Not only are they beautiful to look at, but they’re sweet, tangy, juicy seeds that pop open in your mouth as you eat them. They are delicious and pair perfectly with this dish! And there are plenty of other toppings you can use in addition to or instead of them

• Fresh Cranberries: For the brave of heart who like that sour punch.
• Dried Figs: Because figs make everything better!
• Shredded Coconut: Go ahead and toast it if you’d like.
• Slivered Almonds: These make a lovely-looking garnish that adds even more crunch.
• Honey: A drizzle of honey would add a really nice (and tasty!) touch to these parfaits.
• Cinnamon: Bring even more pumpkin spice goodness to this breakfast by sprinkling a pinch of ground cinnamon on top. Or, use a cinnamon stick or two as a garnish!

How to Make Pumpkin Pie Parfaits

You’re definitely going to appreciate how quick and easy it is to prepare these healthy pumpkin pie parfaits. Weekday breakfasts have never been more convenient!

• Make Pumpkin Pie Yogurt: Add the plain Greek yogurt, pumpkin puree, honey and pumpkin spice seasoning to a medium-sized mixing bowl. Combine well, then set the bowl aside.
• Make Granola: Add the almonds, walnuts and pecans to a food processor and blend until roughly chopped. Pour the mixture into a small bowl and add the shredded coconut and cinnamon. Stir to combine.
• Assemble in Jars: Add a scoop of granola to a jar or glass, followed by 3/4 cup of the pumpkin spice yogurt and another scoop of granola. Repeat with the remaining jars, then distribute any leftover granola equally among each one. Top with pomegranate seeds and additional granishes, if desired.

Tips for Success

To help you make this breakfast as yummy as possible, I’ve jotted down some helpful tips and tricks! Keep these things in mind when you put together your parfraits.

• Do Not Use Pumpkin Pie Filling! Be very careful not to use pumpkin pie filling instead of pumpkin puree by mistake. Pumpkin pie filling has added sodium, sweeteners and flavorings that aren’t needed in this dish.
• Don’t Have Pumpkin Spice? Make your own! All you have to do is combine a teaspoon of cinnamon with 1/4 teaspoon each of nutmeg and ginger and 1/8 teaspoon of cloves. BOOM – perfect pumpkin spice seasoning.
• Make in Advance: These healthy pumpkin pie parfaits can easily be made a day or two ahead of time. Just keep the granola in an airtight container, chill the pumpkin spice yogurt in the fridge and assemble the parfaits just before serving!
• Top it Off: Whether it’s a little drizzle of honey or the works, this light yet decadent breakfast deserves a nice finishing touch. Have fun with it!

Serving Suggestions

Want to incorporate some other dishes into this healthy breakfast of yours? Say no more!

• Pair with Apple Pumpkin Muffins: Baked goods are a wonderful addition to any breakfast plate. And my Easy Apple Pumpkin Muffins go so well with these parfaits!
• Serve with Toast: Sometimes you need a savory option to serve alongside a sweet dish like this. How does a piece of Smashed Avocado Toast with a gooey soft-boiled egg on top sound? Irresistible? I thought so!
• Serve with Sweet Potato Hash: Made with bacon, eggs and avocado, this savory Sweet Potato Hash is a must-try! Plus, it’s a great partner in crime for these parfaits.

How to Store Leftovers

These pumpkin pie parfaits stay good for up to 3 days. I recommend storing the yogurt and granola in separate airtight containers.

The granola can be left on the counter, but the yogurt should be kept in the fridge. Make sure you check the expiration date of your yogurt in case it will go bad before the 3 days are up.

Can I Freeze Yogurt Parfaits?

If you’d like, you can store your prepared parfaits in the freezer for up to 1 week. After that, the yogurt will start to seep into the granola and cause it to lose its crunchiness.

To avoid this, enjoy it within one week of freezing it and thaw it in the fridge just before serving. You could also freeze the pumpkin yogurt on its own for up to 2 months, if preferred.

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More Easy Parfaits to Try

Want more fruity parfaits to make for breakfast? These easy recipes will rock your socks off!

• Apple Crisp Parfait
• Creamy Yogurt Parfait with Mixed Berry Compote
• Tropical Superfruit Yogurt Parfait
• Nutella Strawberry Parfait with Coconut Whipped Cream