Whip up this easy pumpkin yogurt bowl in five minutes with less than five ingredients. Top with your favorites for a fun fall breakfast, snack, or dessert!

It wasn’t so much that it was cold but that it was windy.

Sooooo freakin’ windy.

Have you picked out a pumpkin yet?

We went to a U-Pick farm last weekend and took Harper along for the ride.

When we stepped off the wagon and onto the pumpkin patch, I was ready to pick the first pumpkin I saw, and yours, too, if you’d let me, just to get back on the wagon that led us back to the steady warmth of the car.

Usually we pick a pair of pumpkins for the front steps for symmetry and all, but given the (cold) circumstances, we grabbed a single handsome orange gourd and called it a day.

This 5-Minute Pumpkin Yogurt Bowl is a similarly good-looking orange situation that I think you’re going to want to dip into.

Ready in fewer minutes than it takes to freeze on a blustery ay at the pumpkin patch– I counted.

Grab some leftover pumpkin puree and let’s make breakfast!

How to Make a 5-Minute Pumpkin Yogurt Bowl

Do you name your pumpkins?

One year Dan and I decided to bestow the name Pip on a very lucky pumpkin.

I guess this year we’re on Pip II, or Pip III; I lost count.

You definitely won’t lose count of ingredients in this 5-Minute Pumpkin Yogurt Bowl, though.

These bowls are almost too easy and delicious to function.

All you need is your favorite dairy-free yogurt, pumpkin puree, a bit of maple syrup, a dash of cinnamon, and an optional boost of protein powder.

That’s it!

This time of year, we’ve all probably got a half used can of pumpkin hiding out somewhere, so put it to good use with this modest recipe!

To cut down on prep time and clean up, you can whip the ingredients up by hand in a mixing bowl, but I like to use the blender to get the smoothest consistency.

Choose Your Toppings

I topped these pumpkin yogurt bowls with my favorite mix of Sejoyia Coco-Roons and Coco-Thins to keep the topping grain free, gluten free, refined sugar free, and delicious.

The Salted Caramel and Chocolate Coco-Thins and Salted Caramel and Brownie Coco-Roons pair perfectly with pumpkin for the season, but any of their snackable cashew cookies work here.

I like to lightly crumble them over the bowl to create this tasty topping.

Some other topping ideas are your favorite granola, dried fruit, nuts, seeds, shredded coconut, fresh berries, and chia seeds.

Top off your pumpkin yogurt bowl with a spoonful of nut butter– I chose almond, but any nut or seed butter works!

Swaps and Substitutions

This 5-Minute Pumpkin Yogurt Bowl is perfect for a stress-free fall breakfast, snack, or even dessert.

The pumpkin literally melts into the yogurt, making it a protein packed meal with creamy complex carbs and loads of Vitamin A!

Add a touch of maple syrup to your liking; start small, taste, and work your way up. I like 1/2 Tablespoon.

Add a bit of plant-based protein powder if you’re looking for an extra boost.

If you want to try another sweetener, use the blender method and 1-2 dates instead.

The recipe below serves one because that’s usually how I whip them up on the fly.

You can multiply the recipe to make multiple servings in advance!

More Yogurt Bowl Recipes

I Want to Hear From You

If you make this 5-Minute Pumpkin Yogurt Bowl, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren