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Pumpkin Yogurt | Copycat Noosa

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}

Pumpkin Yogurt in pretty jar with crunchies on top.

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.

Pumpkin yogurt ingredients L-R maple syrup, pumpkin puree, pumpkin spice mix and cream cheese.
  • 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!

Process shots for pumpkin yogurt, image of medium bowl with ingredients for pumpkin yogurt, second image adding maple syrup.

Toss the pumpkin puree, pumpkin pie spice and cream cheese into a medium bowl, then pour in the maple syrup.

Process shots for pumpkin yogurt, whisking pumpkin mixture until smooth and layering pumpkin puree and yogurt in jar.

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 jars would mimic Noosa’s look or go for a standard jelly jar.

Layering pumpkin yogurt process shots.

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.

Pumpkin yogurt topped with delicious Graham Cracker Crumble topping.

Frequently Asked Questions

Yogurt vs. Greek Yogurt | What’s the difference?

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.

Which is healthier: Greek yogurt or regular yogurt?

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:

  1. Top with delicious granola, I love making a making a maple pecan granola.
  2. Add a spoonful of this gluten-free Graham Cracker Crumble topping, so good!
  3. See how I used these yogurts in my Fall Charcuterie Breakfast Grazing Board! They were a hit!
Image of pumpkin yogurt on a fall breakfast charcuterie board.

More Copycat Recipes

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

Copycat Noosa Pumpkin Yogurt in pretty tulip shaped jars.
Yield: 8 8-ounce yogurts

Copycat Noosa Pumpkin Yogurt

Prep Time: 10 minutes
Total Time: 10 minutes

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!

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

  1. Toss the pumpkin puree, pumpkin pie spice and cream cheese into a medium bowl, then pour in the maple syrup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

This recipe easily doubles, or you may cut in half for 4 servings.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 76mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 18g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

Did you make this recipe?

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kathleen

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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