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Pumpkin Pie Breakfast Parfait

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Okay, so please tell me I’m not the only person in the world who cannot eat a parfait, or even say the word parfait, without quoting the Shrek movie…I’m not, right? “Ain’t nobody ever said they didn’t want no parfait…”

Anyway, I love breakfast food. It’s my favorite meal of the day – evident by my 132+ breakfast pins. Sure, lunch and dinner are cool – but breakfast is where it’s AT. There’s just something about seeing a picture of Banana Stuffed French Toast or Peanut Butter and Jelly Breakfast Rolls that makes my heart go pitter-pat.

So, I dreamed this concoction up in my sleep – which is where I create recipes…in my sleep. Or in the shower. Both of those. All you need is vanilla yogurt, pumpkin puree, pumpkin pie spice, granola, maple syrup and a banana…that’s IT. That should be stuff you have around all the time anyway. A house without maple syrup just isn’t a home.

Pumpkin yogurt

First we’re going to make pumpkin yogurt. How do we do that? We mix up some vanilla yogurt, pumpkin, and pumpkin pie spice. The beauty about these is that you can make 1 or you can make 50…and you might want 50 after you eat your one. I’m just sayin’. I know I’m not the only famished breastfeeding woman out there.

Mix up your yogurt and put it in the bottom of a pretty glass. Parfaits should only be eaten in pretty glasses…it makes them taste better.


Plop some granola on the top of that stuff. I only used a total of ¼ cup…but that’s just because that was all I had left in the bag. Empty bag of granola = sad Stacy. *Sob*

You can use whatever type of granola you want – homemade or store bought. Maple granola would rock! Cinnamon PB Granola would be fabulous too. Just about anything would work. Granola is like ketchup…it would make dirt taste good. Drizzle some maple syrup over your granola…it helps cut the twang of the pumpkin yogurt.


Lay some sliced banana on top of the granola. We eat a LOT of bananas around here…if I ran out, there would be mutiny. Something about breakfast makes me need a banana.

Repeat your layers one more time.

Top it off with granola

You should end with one more layer of pumpkin yogurt and top it off with granola. The topping makes it look professional. I like pretty food. It’s a disease.

You’re done! This recipe is excellent for those little tidbits of pumpkin puree you have left over…since some recipes don’t use the whole can of pumpkin, now you have a way to use it up! Make it do or do without. Yeah, that.

Pumpkin Pie Breakfast Parfait

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About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. cuz “EVERYBODY like parfait”…we quote it around here when I serve parfait, too. 😀

  2. I just found you! Can’t wait to start trying recipes!

  3. This sounds SO GOOD!!!! My due date is around Thanksgiving, so this year we’re planning on ordering our dinner instead of me making it (my husband is a believer in Murphy’s Law: “I am NOT buying all that food to risk having to leave for the birth center when it’s only half-cooked! Not taking the chance of wasting that food!). But THIS? This I should be able to make without any risk of food loss if I’m in labor Turkey Day. Excited about making this!! Thank you!!!

  4. Yum! I LOVE pumpkin and try to roast as many as possible throughout the season in order to have frozen puree. I use it in everything (bread, french toast casserole, cake, chili) and now – YOGURT!! Great idea. Thanks for sharing:)

  5. Oh, girl, this is seriously yummy!! I’m enjoying one right now for breakfast! Thanks for all the great pumpkin recipes!

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