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Pumpkin Pie Yogurt Parfait


½ can (1 cup) organic pumpkin puree

1 large egg

½ tbsp. lemon juice

1/8 cup unsweetened vanilla almond milk

1/8 cup Madhava maple agave syrup

¾ tbsp. cinnamon or pumpkin pie spice

Pinch of Himalayan salt

10-12 oz. yogurt of choice (Siggi’s vanilla or Chobani whole milk plain Greek yogurt)

4 tbsp. Purely Elizabeth Pumpkin Granola


In bowl, combine pumpkin, egg, almond milk, lemon juice, cinnamon, maple syrup & salt. Bake in pyrex dish at 350 degrees for 30 minutes. Let cool 10-15 minutes. To assemble parfaits, start with pumpkin layer, then add yogurt and repeat 2 more times. Sprinkle 2 tbsp. granola on top. Refrigerate & serve when ready!

Can also use pie filling and place in a gluten free crust, top with whipped cream & serve as a dessert!

Makes 2 large or 3 smaller servings

Each serving contains: 300 calories, 11 g fat, 35 g carbs, 5 g fiber, 21 g sugar, 18 g protein and contains tons of vitamin A, calcium, potassium & iron

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