Pumpkin Spice Yogurt Recipe

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This delicious pumpkin spice yogurt recipe makes a perfect, autumn-inspired snack!

I haven’t had dairy in a really long time, but my little guy is another story. He loves flavored yogurts at the moment (this could change on a whim), but I hate the ingredients found in most store-bought flavored yogurts.

So I started making it at home. Over the summer, he preferred a mixed berry flavor. But now that he is seeing pumpkin pie in the stores, he is much more interested in pumpkin pie flavors.

I couldn’t find a single one that wasn’t loaded with processed sugar the grocery store. Not one.

Clean Eating Pumpkin Spice Yogurt Recipe

But then a friend and one of my fabulous readers, came to my rescue and suggested this recipe for a homemade version. (Thank you Erica!!) Truth be told, I took just the tiniest taste to get an idea of the flavor and, oh my!!! It’s pumpkin pie!

Pack this for school or work lunches, enjoy it at home or even serve it as dessert at a party. It would even be amazing as an pumpkin pie-inspired breakfast with some cinnamon granola for a pumpkin pie parfait!


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Clean Eating Pumpkin Spice Yogurt Recipe

Clean Eating Pumpkin Pie Yogurt Recipe

A delicious, autumn-inspired snack or small meal on the go!
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Course: Appetizer, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 177kcal
Author: The Gracious Pantry


  • 2 cups plain yogurt (greek yogurt works too)
  • cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp. pure vanilla extract
  • ½ tsp. pumpkin pie spice (no sugar added)
  • ¼ tsp. ground cinnamon
  • tsp. ground nutmeg
  • honey to taste


  • In a medium-sized bowl, combine all ingredients and whisk together until smooth.
  • Serve and enjoy.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.5the recipe | Calories: 177kcal | Carbohydrates: 16g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 463mg | Fiber: 1g | Sugar: 13g | Vitamin A: 6595IU | Vitamin C: 3mg | Calcium: 322mg | Iron: 0.9mg
Recipe from the Gracious Pantry archives, originally posted 11/28/16.

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  1. Enjoyed reading your comments and recipes.

    1. The Gracious Pantry says:

      Sharon – Thank you! 🙂

  2. Any recommendation of the ballpark amount of sweetener to add. Would maple syrup be a good substitute for the honey? Thanks.

    1. The Gracious Pantry says:

      Carl – It really is to taste, But you could start with a couple of tablespoons and work your way up. Maple syrup would be good, but you will probably need more of it as it’s not a sweet as honey. Particularly with yogurt. Hope you enjoy it!

  3. This looks so good, and I’ve been looking for a way to make pumpkin yogurt using goat’s milk yogurt which is what I’ll try with your recipe. I’m also not eating sugar and wondered if you think using natural stevia as a sweetener would also work?

    1. The Gracious Pantry says:

      Tina – I haven’t tried it with stevia, but it’s worth a shot! The thing to remember is that stevia works best when it enhances other sweet flavors already present in the dish. It can certainly work well on it’s own, but it’s even better at enhancing. I think you might get enough sweetness from the pumpkin on this for it to work well, but you’d have to try it and see. Let me know what you think if you do! 🙂

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