Enjoy pumpkin pie for breakfast with this simple Pumpkin Pie Breakfast Parfait! Protein-packed greek yogurt is topped with a spiced pumpkin layer and sprinkled with gluten-free granola.
Am I the only one who hates this time change business?
Because we switched the clocks backwards an hour I woke up at 4am yesterday. 4am people – on a Sunday! I tried to lay in bed and rest for another hour or so, but typically once I’m awake I can’t go back to sleep, even if it’s pitch black outside. So instead I laid in bed and created multipple workouts in my head and thought of new flavors to work with for this month’s blog recipes. That’s normal, right? 😉
But let’s get to the star of this post.
If I’m being completely honest, pumpkin pie isn’t my favorite.
Isn’t that weird? Especially considering how much I adore all things pumpkin? I think it’s weird, but then again I also know I don’t always float with both oars in the water if you know what I’m saying 😉
But enough about my insanity.
The point is though I love pumpkin pie flavors, I’ve never been a fan of the traditional pumpkin pie. I mean, I can eat it [it has sugar in it, right? ] but I’d rather eat something else. I’m guessing it’s a texture thing, however then I went and made this Pumpkin Pie Breakfast Parfait and now I can’t figure out why I don’t like pumpkin pie. Maybe this recipe is the one to ignite my love and passion for all things pumpkin pie?
So what exactly keeps this Pumpkin Pie Breakfast Parfait from being a dessert?
Errr, nothing really.
When I was working on the recipe I had every intention of this parfait being a wholesome, healthy breakfast – which it is. Made with plain Greek yogurt for protein, a simple spiced pumpkin layer that contains no refined sugar [but counts as a serving of vegetable!] and finally granola of your choice, these parfaits could totally double as a dessert as well. Maybe just add a squirt or two of whipped cream on top 😉
And just in case you were wondering, I do not have any plans to bring these as a Thanksgiving day dessert. Little Sissy loves her pumpkin pie and I’m fairly certain she would shoot me with her BB gun and then proceed to chase me around the house with the turkey carving knife if I brought these parfaits and not an actual pie. Don’t let her cute little face fool you y’all, she’s still a crazed ginger deep down!
So let’s recap this Pumpkin Pie Breakfast Parfait shall we?
1 I’m not a huge pumpkin pie fan but I’ll eat this parfait all day long.
2 These parfaits could easily be turned into a dessert by swapping out the granola with crushed graham crackers and adding a squirt or two of whipped cream
3 I have no plans on bringing these parfaits to Thanksgiving as a dessert for fear my tiny ginger sister will try to strangle me with her bare hands
I think that covers all the important points 😉
- For the Yogurt Layer:
- 1 cup plain Greek yogurt, 0%-2%
- 2 teaspoons maple syrup
- ¼ teaspoon vanilla extract
- For the Pumpkin Layer:
- 1 cup canned pumpkin
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup
- ½ - ¾ cup homemade or store-bought gluten-free granola
- In a small bowl, whisk together the pumpkin layer. Taste and adjust spices and sweetness to desired level.
- In another bowl, whisk together the yogurt layer.
- To assemble parfaits, evenly distribute and layer the yogurt and pumpkin mixtures, adding ¼ cup granola in the middle of the parfaits. Top each parfait with extra granola and serve.
Are you a pumpkin pie fan?