Save Pin My first attempt at making pumpkin parfaits happened entirely by accident one October afternoon when I had leftover pumpkin purée from a failed pie experiment. The weather had just turned crisp, and I wanted something that felt like autumn but didn't require turning on my oven again. I started layering things into a mason jar, and what emerged was this creamy, spiced combination that somehow tasted like fall in a spoon. Now it's become my go-to when I want something indulgent that still feels wholesome.
Last autumn, I made these for a brunch gathering and watched my normally dessert-skeptical brother go back for seconds. The way the spices bloom through the yogurt creates this warmth that feels like a hug, and the texture contrast keeps every spoonful interesting. Someone asked for the recipe, and I realized I'd just been throwing things together by feel ever since that first accidental jar.
Ingredients
- 1/2 cup (120 g) pumpkin purée: Use unsweetened purée, not pie filling, which has spices already added
- 1 tablespoon maple syrup: Adds just enough sweetness to let the pumpkin shine without overwhelming it
- 1/2 teaspoon ground cinnamon: The backbone spice that makes everything taste like autumn
- 1/8 teaspoon ground nutmeg: A little goes a long way, adding warmth and depth
- 1/8 teaspoon ground ginger: Provides a subtle kick that balances the creaminess
- Pinch of salt: Essential for making the spices pop and rounding out the sweetness
- 1 cup (240 g) plain Greek yogurt: The protein-rich base that balances the sweet pumpkin perfectly
- 1 teaspoon honey or additional maple syrup: Optional, but nice if you prefer a sweeter note
- 1/2 cup (50 g) granola: Adds that essential crunch and makes it feel like a treat
- 2 tablespoons chopped pecans or walnuts: Toast them lightly for an even richer flavor
- Extra sprinkle of cinnamon: The finishing touch that makes it look beautiful
- Pumpkin seeds: Optional, but they add lovely texture and color on top
Instructions
- Blend the pumpkin base:
- In a small bowl, stir together the pumpkin purée, maple syrup, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and fragrant. Take a moment to breathe in the spices as they combine.
- Prepare the yogurt:
- In a separate bowl, whisk the Greek yogurt with honey or maple syrup if you like it sweeter, otherwise keep it plain to contrast with the spiced pumpkin.
- Start the first layer:
- Divide half the pumpkin mixture between two small jars or glasses, spreading it gently across the bottom.
- Add the creaminess:
- Spoon about 1/4 cup of yogurt over the pumpkin layer in each jar, creating a distinct white layer against the orange.
- Sprinkle the crunch:
- Scatter a layer of granola and chopped nuts over the yogurt, pressing gently so they stay in place but don't sink.
- Repeat and finish:
- Continue layering with remaining pumpkin, yogurt, and granola, ending with a final dollop of yogurt on top. Finish with a light sprinkle of cinnamon and a few pumpkin seeds for garnish.
Save Pin These parfaits have become my signature contribution to fall gatherings. There's something satisfying about watching people's faces when they dig through the layers and discover each new combination of textures and flavors. One friend confessed she now makes them every Sunday as meal prep for the week ahead.
Make It Your Own
The beauty of this recipe is how easily it adapts to whatever you're craving or have on hand. I've swapped the Greek yogurt for coconut yogurt when cooking for vegan friends, and the result was just as creamy and satisfying. Sometimes I'll add a drop of vanilla extract to the yogurt layer for extra warmth.
Serving Suggestions
While these are perfect on their own, I love pairing them with a steaming mug of chai tea or spiced apple cider on particularly chilly mornings. They also work surprisingly well as a lighter dessert after a heavy autumn dinner, providing all the pumpkin pie flavors without the post-meal slump.
Storage and Timing
You can assemble these up to two hours ahead if you're planning to serve them to guests, but keep in mind that the granola will lose some of its initial crunch as it sits. For breakfast prep, I recommend storing the pumpkin mixture and yogurt separately from the granola, then layering everything fresh in the morning.
- Keep the pumpkin mixture in a sealed container for up to five days
- Toast your nuts in advance for deeper flavor
- Layer everything just before serving for maximum texture contrast
Save Pin These parfaits have become one of those recipes I turn to again and again, simple enough for a Tuesday morning but special enough for holiday brunch. Hope they bring a little autumn warmth to your kitchen too.
Cooking Questions & Answers
- → Can I make this parfait vegan?
Yes, use coconut yogurt instead of Greek yogurt and maple syrup as the sweetener to keep it plant-based.
- → What spices are used in the pumpkin layer?
Cinnamon, nutmeg, ground ginger, and a pinch of salt enhance the pumpkin purée's warm, autumn flavors.
- → How can I add extra crunch to this dish?
Sprinkle chopped pecans, walnuts, or pumpkin seeds on top to introduce more texture and nuttiness.
- → Is this parfait suitable for gluten-free diets?
Yes, if you use certified gluten-free granola, the parfait remains safe for gluten-sensitive individuals.
- → How long can I store the parfait before serving?
It's best served immediately for crunchy granola, but can be refrigerated up to 2 hours if a softer texture is preferred.