Kat's Kitchen

This Pumpkin Pie Yogurt Bowl has all the flavors of pumpkin pie in an easy breakfast! Creamy Greek yogurt is mixed with real pumpkin, maple, vanilla, and pumpkin pie spice, then topped with a buttery brown sugar graham cracker crumble and fluffy homemade vanilla bean whipped cream.

It’s creamy, crunchy, perfectly spiced, and tastes like you’re eating a slice of pumpkin pie with whipped cream, but in yogurt bowl form!

And the best part? You can make the whole thing in about 10 minutes.

Why You’ll Love This Pumpkin Pie Yogurt Bowl

If you love pumpkin pie but want an easy way to bring those flavors into breakfast, this is such a fun option.

The pumpkin yogurt itself is cool, creamy, and lightly sweetened with maple syrup. But what REALLY makes this taste like pumpkin pie is what goes on top.

The quick graham cracker crumble with butter, brown sugar, and a pinch of salt to give us that buttery “pie crust” element. Then we’re finishing everything with homemade vanilla bean whipped cream.

So in every bite you get:

• Creamy pumpkin pie-spiced yogurt
• Buttery brown sugar graham cracker “crust”
• Fluffy vanilla bean whipped cream

Basically, pumpkin pie for breakfast but with a protein and fiber boost!

Ingredients You’ll Need

Pumpkin Pie Yogurt Base

• ¾ cup plain Greek yogurt
• ¼ cup pumpkin puree
• ½ tablespoon maple syrup (add more for more extra sweetness)
• ⅛ teaspoon maple extract
• ⅛ teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice

Graham Cracker Crumble

• ½ tablespoon salted butter
• 1 graham cracker, crushed into crumbs
• 1 tablespoon brown sugar
• Tiny pinch of salt

Homemade Vanilla Bean Whipped Cream (optional)

• 4 ounces heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla bean paste

How to Make a Pumpkin Pie Yogurt Bowl

1. Make the Graham Cracker Crumble

Crush your graham cracker into crumbs. I like to place the graham cracker inside a sandwich bag, seal the bag and use the back of a ladle or a wooden spoon to gently smash the cracker into crumbs.

In a small skillet or saucepan, melt the salted butter over low heat. Add the graham cracker crumbs, brown sugar, and a tiny pinch of salt.

Cook over low heat for about 5 minutes, stirring frequently, until the brown sugar has melted and the graham cracker mixture is golden and toasted.

Remove from the heat and set aside to cool. The crumble will become crunchier as it cools.

2. Make the Vanilla Bean Whipped Cream

Add the heavy whipping cream, powdered sugar, and vanilla bean paste to a small bowl.

Using a whisk or handheld mixer, whip until the mixture becomes thick and fluffy (about 3 minutes using a whisk).

Set aside while you assemble your yogurt bowl.

3. Make the Pumpkin Pie Yogurt Base

In a bowl, combine the Greek yogurt, pumpkin puree, maple syrup, maple extract, vanilla extract, and pumpkin pie spice.

Mix until completely smooth and creamy.

Give it a taste! If you prefer a sweeter yogurt bowl, add a little more maple syrup. You can also add another sprinkle of pumpkin pie spice for a stronger pumpkin spice flavor.

4. Assemble

Top the pumpkin pie yogurt with the graham cracker crumble and a generous spoonful of vanilla bean whipped cream.

Finish with an optional sprinkle of pumpkin pie spice and enjoy!

Tips for the Best Pumpkin Pie Yogurt Bowl

Use pumpkin puree, not pumpkin pie filling. Pumpkin puree gives you pure pumpkin flavor and lets you control the sweetness and spices yourself.

Adjust the sweetness to your taste. Plain Greek yogurt can vary quite a bit in tartness depending on the brand. Start with the ½ tablespoon of maple syrup, taste, and add more if needed.

Let the graham cracker crumble cool slightly. It helps it get crunchier!

Don’t skip the salt. That tiny pinch in the graham cracker topping balances the brown sugar and buttery flavors.

Make the whipped cream nice and thick. You want it fluffy enough to sit right on top of the yogurt like the whipped cream on a slice of pumpkin pie.

Lower-Sugar Pumpkin Pie Yogurt Bowl

This recipe is easy to adjust if you want to reduce the added sugar.

For the pumpkin yogurt, replace the maple syrup with your favorite sugar-free maple syrup or zero-calorie sweetener.

For the graham cracker crumble, use a lower-sugar graham cracker and replace the brown sugar with a brown sugar alternative.

For the whipped cream, replace the powdered sugar with a powdered sugar substitute, or simply omit the sweetener entirely.

You can also use less of the graham cracker crumble and whipped cream as toppings while keeping the pumpkin yogurt base the same.

How to Make It Dairy Free

You can easily make a dairy-free version with a few substitutions:

• Replace the Greek yogurt with your favorite thick dairy-free yogurt.
• Use plant-based butter in the graham cracker crumble.
• Replace the heavy whipping cream with a dairy-free whipping cream or whipped coconut cream.

Keep in mind that coconut-based whipped cream will add a slight coconut flavor, so a neutral dairy-free whipping cream will give you a flavor closer to the original recipe.

Also check your graham crackers to make sure they’re dairy free if needed.

Can I Make This Ahead?

Absolutely! If you want to meal prep the components, I recommend storing them separately.

Mix the pumpkin yogurt base and store it in an airtight container in the refrigerator. Make the graham cracker crumble and allow it to cool completely before storing separately in the fridge so it stays crunchy.

The vanilla bean whipped cream can also be made ahead and refrigerated in a covered container.

When you’re ready for breakfast, assemble everything right before eating so you still get that contrast between the creamy yogurt and crunchy graham cracker topping.

Coffee Pairings

Obviously if we’re having pumpkin pie for breakfast, we need coffee! This yogurt bowl would be especially good alongside:

Pumpkin Spice Latte: You can never have too much pumpkin in the fall! Pair the bowl with a classic homemade pumpkin spice latte for the ultimate pumpkin breakfast.

Salted Maple Latte (page 104 in my cookbook, Coffee Shop at Home): The maple syrup in the yogurt makes a maple latte a natural pairing, especially with a pinch of salt to contrast the sweet yogurt bowl.

Brown Sugar Shaken Espresso: The cinnamon and brown sugar flavors work SO well with the buttery graham cracker crumble.

Cinnamon Pecan Dirty Chai: A delicious blend of chai spices, pecan syrup, and espresso, that goes beautifully with this pumpkin pie yogurt bowl.

Pumpkin Cream Cold Brew: For an iced option, pair with cold brew topped with homemade pumpkin cream cold foam.

More Yogurt Bowl Recipes to Try

If you love an easy yogurt bowl for breakfast, try some of my other favorites:

• Chocolate Almond Cherry Yogurt Bowl
• Blueberry Lemon Cheesecake Yogurt Bowl
• Chocolate Peanut Butter Banana Yogurt Bowl
• Blueberry Muffin Yogurt Bowl
• Raspberry White Chocolate Yogurt Bowl
• Strawberry Shortcake Yogurt Bowl

They’re such an easy way to take a basic bowl of Greek yogurt and turn it into a breakfast that actually feels exciting!

More Fall Breakfast & Sweet Treat Recipes

Looking for more cozy recipes to make this fall? Try:

• The Best Easy Pumpkin Muffins
• Banana Chai Muffins
• Pumpkin Spice Candied Pecans

Frequently Asked Questions

Can I use vanilla Greek yogurt?

Yes! Vanilla Greek yogurt will make the bowl sweeter and add even more vanilla flavor. Since it’s already sweetened, I recommend reducing or omitting the maple syrup at first, then tasting and adjusting as needed.

What can I use instead of maple extract?

You can leave it out. The pure maple syrup will still provide maple flavor, but the extract helps amplify it without adding additional sweetness.

Can I use pumpkin pie filling instead of pumpkin puree?

I recommend pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which makes it harder to control the final flavor and sweetness of the yogurt bowl, but if that’s all you have that’s fine. Just omit the maple syrup and pumpkin pie spice.

Can I make the whipped cream without vanilla bean paste?

Yes. Substitute vanilla extract if that’s what you have on hand. Vanilla bean paste gives the whipped cream those beautiful vanilla bean specks and a more pronounced vanilla flavor, but regular vanilla extract will still be delicious.

Can I make the graham cracker topping ahead of time?

Yes. Let it cool completely before transferring it to an airtight container. Keep it separate from the yogurt, and store in the fridge until you’re ready to eat.