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!
Add pumpkin puree, pumpkin pie spice, and cream cheese into a medium bowl, then pour in the maple syrup.
Using a sturdy whisk, stir 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 mini tulip jars from Weck. Using a medium spoon, stir the yogurt, to make it easier to layer. Then drop a large spoonful of yogurt into the bottom of the jar, and tap gently to settle.
Add a spoonful 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. Unless eating right away, I don't recommend adding granola or graham cracker crunch as it will get soft and soggy.
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.Smooth Pumpkin Yogurt or Dip | Making it smooth pumpkin yogurt instead of parfaits is easy! Place pumpkin pie filling and yogurt into a large mixing bowl and whisk until smooth. Spoon into bowls or jars. Makes a delicious dip, too! Serve with graham crackers, apple slices, and pear slices.Low-Carb Pumpkin Yogurt Parfait (Keto) | This is the perfect recipe to adapt to be low-carb! Use plain, full-fat cream cheese and Greek plain yogurt, and replace the maple syrup with sugar-free maple syrup. (My favorite!)Pumpkin Yogurt or Dip | Making it smooth pumpkin yogurt instead of parfaits is easy! Place pumpkin pie filling and yogurt into a large mixing bowl and whisk until smooth. Spoon into bowls or jars. Makes a delicious dip too! Serve with graham crackers, apple slices, and pear slices.Low-Carb Pumpkin Yogurt Parfait (Keto) | This is the perfect recipe to adapt to be low-carb! Use plain, full-fat cream cheese and Greek plain yogurt, and replace the maple syrup with sugar-free maple syrup. (My favorite!)