There’s not much not to love about pumpkin. I don’t even have to taste it – even just smelling pumpkin spice candle (mmm) is enough to give me that cozy fall feeling. So once the weather started getting cooler, we made sure to stock up on some canned pumpkin and start experimenting with recipes.
Somehow in the last few years my sweet tooth has severely deteriorated. (No fun, I know.) I blame part of it on age (perhaps your sugar tolerance decreases as you get older?) and part of it on that darned natural foods diet. Unfortunately, a lot of pumpkin recipes are pretty darn sweet, so I was excited to come across this “dessert” (or breakfast, for some!) that was just sweet enough but still contained the pumpkin-y goodness I was looking for.
The recipe actually contains no sugar (not necessarily what I was going for, but a plus!), since the pumpkin pie filling I used was sweetened with organic cane juice. But don’t worry, there’s lots of honey! I loved the rich taste of the pumpkin along with the tang of the yogurt. And nothing is better than pumpkin-spiced granola!
- ¾ cup old-fashioned rolled oats
- 2 tablespoons pumpkin seeds
- 2 tablespoons chopped pecans
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon vegetable oil
- 1½ tablespoons honey
- 6 tablespoons cream cheese
- 1 cup pumpkin pie filling (sweetened)
- 16 oz (about 2 cups) plain yogurt
- 1 teaspoon vanilla
- 2 tablespoons honey
- If desired, thicken the yogurt: Place a paper towel or cheesecloth in a sieve (or strainer), and place the sieve over a bowl. Pour the yogurt into the sieve and allow it to drain for 1 to 2 hours in the refrigerator. (Note: Depending on the consistency of your yogurt, you can skip this step; I did it since our yogurt was a bit runny. You can also use Greek yogurt instead and skip the thickening process entirely.)
- Make the granola: Preheat the oven to 300°F. In a small bowl, combine ¾ cup oats, 2 tablespoons pumpkin seeds, 2 tablespoons chopped pecans, ¼ teaspoon pumpkin pie spice, 1 tablespoon vegetable oil, and 1½ tablespoons honey. Spread the granola on a cookie sheet and bake for about 25 to 30 minutes, until golden brown.
- Flavor the yogurt: Add 1 teaspoon vanilla and 2 tablespoons honey to the yogurt; mix to combine.
- Make the pumpkin mousse: Whisk 6 tablespoons cream cheese and 1 cup pumpkin pie filling until fluffy.
- Assemble the parfaits: In serving glasses, alternate spoonfuls of yogurt, pumpkin mousse, and granola as desired.