Easy Pumpkin Parfaits With Greek Yogurt Recipes

EASY PUMPKIN PARFAITS WITH GREEK YOGURT

Steps:

• In a small bowl, combine 1 cup of the vanilla greek yogurt with the pumpkin puree and 1/4 teaspoon of the pumpkin pie spice.
• In another small bowl, combine the remaining 1 cup of vanilla greek yogurt with the other 1/4 teaspoon of the pumpkin spice.
• To serve, in a small glass, layer the vanilla yogurt, then the graham crackers (or whatever you decided to use) then the pumpkin yogurt, then another layer of the graham crackers and then top both glasses with remaining vanilla yogurt.
• Depending on the size of the glass used, you could maybe get three out of this.
• Goes great paired with some fresh cut up banana slices.

MAPLE-PUMPKIN YOGURT PARFAIT

Steps:

• Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
• Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
• Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.

PUMPKIN CRUMBLE YOGURT PARFAIT

Steps:

• Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
• Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

GREEK YOGURT PARFAIT WITH GINGER CANDIED PUMPKIN, BERRIES AND PUMPKIN SEED PECAN GRANOLA

Steps:

• Preheat the oven to 300 degrees F.
• Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble.
• Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup.
• Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.