Pumpkin Yogurt | Copycat Noosa
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
This healthier Copycat Noosa Pumpkin Yogurt recipe has a delicious pumpkin swirl made with pure pumpkin puree, no refined sugars and seasonal spices for a mouthwatering and healthy breakfast or snack!
I love easy copycat recipes, you might want to try these reader favorites; Panera Autumn Squash Soup, Copycat Chipotle Chicken, and these spot-on Honey Bran Muffin {Mimi’s Copycat}
Yogurt is a favorite grab-and-go breakfast or snack in our house and we love Noosa yogurts, made with whole milk, clean and delicious ingredients. However, they can be a bit pricey, so I came up with this easy (and healthier) copycat Noosa pumpkin yogurt recipe.
A pumpkin yogurt parfait if you will, feel free to layer granola and or graham cracker crumbles as well! Or try my simple yogurt parfaits.
Primary Ingredients
Full ingredietns in the recipe card at bottom of post.
- Organic Pumpkin Puree | Pumpkin puree is the heart of this recipe, not to be confused with Pumpkin Pie filling, that has too much sugar and is not what we are going for here. Go for the pure stuff!
- Cream Cheese | I used organic cream cheese, you don’t need much, just enough to thicken the pumpkin puree.
- Maple Syrup| I didn’t want to use refined sugar, so I exchanged it with Maple syrup, adding a lovely hint of maple.
- Seasoning | I went for Pumpkin Pie Spice, you can easily mix up your own using my recipe, or add some cinnamon, ginger, nutmeg and cloves to equal the amount in the recipe.
- Yogurt | I cheated and used store bought yogurt or yoghurt as Noosa spells it! However; you can also make your own copycat Noosa Vanilla Bean yogurt, delicious!
How to Make Pumpkin Yogurt
This recipe whips together in minutes! And you will be enjoying pumpkin yogurt for days to come, for pennies!
Toss the pumpkin puree, pumpkin pie spice and cream cheese into a medium bowl, then pour in the maple syrup.
Using a sturdy whisk, stir that baby until it’s smooth and all ingredients are incorporated. At this point it may be refrigerated up to one week.
If ready to layer pumpkin yogurt, gather small clean jars about 8 oz. I used these fun ” target=”_blank” rel=”noreferrer noopener nofollow”>mini Tulip jars, these jars would mimic Noosa’s look or go for a standard jelly jar.
Using a tablespoon (not the measuring one, but the one in your silverware drawer) stir the yogurt, to make it easier to layer. Then drop a large spoonful of yogurt into the bottom of the jar, tap gently to settle.
Add a spoonful (one or two heaping teaspoons full) of pumpkin fruit puree on top of the yogurt, then repeat, finishing with another dollop of pumpkin puree on top. Seal jars until ready to eat.
Variations
- Fruit Puree | If you are a canner and have canned some fresh pumpkin, or other squash, this would also be delicious.
- Flavored Yogurt | I think this is best with vanilla bean yoghurt, but you might want to try lemon, coconut or even mango if you want to go crazy!
Storage
The pumpkin puree mixture will keep refrigerated and covered for 7 days. May freeze up to 3 months. Pumpkin Greek yogurt will keep sealed in fridge up to 10 days.
Frequently Asked Questions
Greek yogurt is thicker and creamier than regular yogurt, they start out the same way, but through a straining process the whey is removed from Greek yogurt, yielding thick, rich, creamy and a bit more tart yogurt. Whereas regular yogurt doesn’t go through the final straining process, therefore it is a bit runnier and tends to be a bit sweeter.
Comparing cup for cup plain yogurt and plain Greek yogurt. From a caloric standpoint they are within 3-4, but Greek yogurt has a much higher protein content than regular yogurt, it is also lower in sodium than regular yogurt. From a healthy standpoint if you are comparing plain to plain, there are benefits of both! Regular yogurt is higher in sugar, calcium and potassium. While Greek yogurt is higher in protein, less sugar and less sodium. (Source)
How to Enjoy Pumpkin Greek Yogurt
It is so delicious straight up; however; here are a few serving suggestions for you:
- Top with delicious granola, I love making a making a maple pecan granola.
- Add a spoonful of this gluten-free Graham Cracker Crumble topping, so good!
- See how I used these yogurts in my Fall Charcuterie Breakfast Grazing Board! They were a hit!
- Stir in a little homemade apple butter and fall will burst forth!
More Copycat Recipes
- Hot Honey Recipe
- Orange Scones (Panera Copycat)
- Copycat Starbucks Passion Tea Lemonade
- Copycat Chick-Fil-A Frosted Lemonade
- Panera Copycat Broccoli Cheese Soup
- Starbucks Copycat Coffee Cake
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!
Copycat Noosa Pumpkin Yogurt
Equipment
Ingredients
- 48 oz containers of vanilla bean yogurt | I used Noosa’s you can also make your own! Or use plain for a more tart, but healthier yogurt.
Pumpkin Puree
- 1 cup pumpkin puree | I used organic, not pumpkin pie filling
- 1 teaspoon Pumpkin Pie Spice
- 2 tablespoons Neufchatel cream cheese, room temp (I used organic cream cheese)
- 2-3 tablespoons pure Maple Syrup, or sub with honey
Instructions
- Toss the pumpkin puree, pumpkin pie spice and cream cheese into a medium bowl, then pour in the maple syrup.
- Using a sturdy whisk, stir that baby until it’s smooth and all ingredients are incorporated. At this point it may be refrigerated up to one week.
- If ready to layer pumpkin yogurt, gather small clean jars about 8 oz. I used these fun mini Tulip jars, these jars would mimic Noosa’s look or go for a standard jelly jar. Using a tablespoon (not the measuring one, but the one in your silverware drawer) stir the yogurt, to make it easier to layer. Then drop a large spoonful of yogurt into the bottom of the jar, tap gently to settle.
- Add a spoonful (one or two heaping teaspoons full) of pumpkin fruit puree on top of the yogurt, then repeat, finishing with another dollop of pumpkin puree on top. Seal jars until ready to eat.
- The pumpkin puree mixture will keep refrigerated and covered for 7 days. May freeze up to 3 months. Pumpkin Greek yogurt will keep sealed in fridge up to 10 days.
✱ Kathleen’s Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
What can I say but YUM? This yogurt is incredibly delicious, and we’ll be making this again and again. Both kids gave it a thumbs up, too
These yogurt parfaits were so easy to put together and the absolute perfect addition to our neighborhood fall brunch. Delicious!
OMG this is my favorite yogurt. Seriously! But I always feel like they don’t give me quite enough pumpkin, lol. So I love the idea to make my own!
Then this recipe will be perfect for you, because you can easily add more pumpkin swirl to your yogurt!