• Amy Lippert, NTP

Pumpkin Spice Yogurt with Gingersnap Toffee Topping

Updated: a day ago

Now you can have your cake and eat it too, or in this case pumpkin yogurt! I have yet to find a dairy-free pumpkin yogurt without refined sugar or additives, so I came up with this delicious parfait. This embodies all things fall in a healthy breakfast or snack!

Easy Pumpkin Yogurt Recipe

Pumpkin Spice Yogurt with Gingersnap Toffee Topping

For the Yogurt:

16 oz Plant-based Greek Style Yogurt, unsweetened

1/2 cup Pure Maple Syrup

1/3 cup Pumpkin Purée

1 tsp Pumpkin Spice

For the Gingersnap Toffee Topping:

1/2 cup Pure Maple Syrup

1 tsp Ghee, melted

1/8 tsp Sea salt

1 tsp Ground Ginger

1/2 tsp Ground Cinnamon

1/2 cup Pecans, chopped

1/2 cup Walnuts, chopped

1/4 cup Pumpkin seeds

1/2 cup Flaked Coconut


Preheat oven to 350

In a small bowl add maple syrup, ghee, and spices and mix well. Stir in nuts, seeds, and coconut and spread in a thin layer over a parchment lined baking sheet.

Bake for 10-15 minutes, stirring every 3-5 minutes until nuts and seeds have started to brown and the butter and maple syrup are bubbling. Remove from oven and cool completely.

In a medium bowl combine all yogurt ingredients and mix well with a whisk. Pour into 4-oz mason jars and set back in the refrigerator to cool for about an hour.

Top with gingersnap topping and enjoy!

Great Yogurt Topping Idea

Pumpkin Spice Yogurt Recipe

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

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