Make Ahead

Pumpkin Breakfast Parfait

October 26, 2014
1 Rating
Author Notes

I stole this idea from a friend of mine who brought pumpkin and yogurt parfaits to breakfast meetings in the fall. It's a perfect start to a brisk fall or winter day, with sweet pumpkin, warm spices, and tangy yogurt. —fiveandspice

  • Serves 1
  • 1/2 cup pumpkin purée (I use canned)
  • 1 teaspoon maple syrup, plus more to taste
  • 2 pinches ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • 1/2 cup plain yogurt (or vanilla if you prefer)
  • Granola for sprinkling on top, if desired
In This Recipe
  1. In a small mixing bowl, stir together the pumpkin, maple syrup, and spices. Taste and add a little more maple syrup if you want.
  2. In a bowl or glass, make alternating layers of the pumpkin-spice mix and the yogurt until you've used them up. Then, sprinkle a little granola on top if you want a touch of crunch. Serve.

See what other Food52ers are saying.

I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

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