Pumpkin pie parfaits are made with layers of creamy Greek yogurt and spiced canned pumpkin puree. A perfect fall snack or treat, just in time for the holiday season!
I’m not much of a baker in case you haven’t noticed. But I’m definitely a baked goods eater; let’s not confuse the two. So when everyone is making pies, cookies, cakes, etc. this time of year, I’m still doing the same old same old easy weeknight meals, slow cooker meals and occasional kid-friendly treats. Oh and let’s not forget snacks! So when I had a little bit of canned pumpkin leftover from making a batch of these pumpkin spice popsicles, I thought to myself, “what should I bake with this?!” Well, since I’m not a baker, I figured there had to be another use for it. Alas: pumpkin pie parfaits.
There’s something so sweet and savory about eating pumpkin puree with yogurt. And sneaky too because my kids have no idea they are getting some veggie goodness in these pumpkin pie parfaits. And a little crunch from my no-bake cereal mix of pecans, Honey Nut Cheerios, and chocolate chips. Which essentially makes this more of a dessert recipe, but if you skip the chips, serve it up for breakfast! Although my kids would do a major eye-roll or stomp-of-their-feet if I skipped the chips.
You could also use granola in place of my Cheerios mix, but granola is on the do-not-feed-the-toddlers list right now. Something about textures and little ones… preferences are always changing! And while you’re at it, tell me you’re not ready for fall to be over. I’m OK with pumpkin 24/7 because after pumpkins, we’ve got SNOW on the brain here in Michigan. But let’s not ruin these pumpkin pie parfaits with talk like that….
- 1 cup pumpkin puree
- ¼ teaspoon pumpkin pie spice
- 1 cup vanilla Greek yogurt
- ½ cup Honey Nut Cheerios
- 2 tablespoons chocolate chips
- 2 tablespoons peanut butter chips
- ¼ cup pecans, chopped
- In a small bowl, combine pumpkin puree and pumpkin pie spice. Set aside.
- In another bowl, combine Cheerios, chips, and pecans. Stir to combine.
- To assemble the parfaits, add a layer of pumpkin [about ⅛ cup], a dollop of yogurt, ¼ cup cereal mixture.
- Top with another layer of pumpkin and cereal mixture.
- Serve immediately or refrigerate until ready to serve.
With Thanksgiving and Christmas right around the corner, I have a feeling I’ll be adding these pumpkin pie parfaits to our holiday menu. Or an after-holiday snack because I know my Mom or I will have some leftover canned pumpkin to use! OR, consider eating these after the holidays. Canned pumpkin never goes out of season my friends, even though it’s front and center right now in the grocery store.
Ok pumpkin lovers, what’s your favorite way to use leftover canned pumpkin?!?!
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