Spiced Pumpkin Puree Yogurt with Cinnamon-Pecan Crunch

Name: Spiced Pumpkin Puree Yogurt with Cinnamon-Pecan Crunch
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (480 ml) plain Greek yogurt, full-fat, cold; ¾ cup (180 ml) canned unsweetened pumpkin puree; 3 tablespoons (45 ml) pure maple syrup; 1¼ teaspoon (3 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; ¼ teaspoon (½ g) ground ginger; pinch fine sea salt; 1 cup (100 g) old-fashioned rolled oats; ¾ cup (85 g) raw pecans, roughly chopped; ⅓ cup (55 g) packed light brown sugar; 3 tablespoons (43 g) unsalted butter, cold, cut into small pieces; 1 teaspoon (2½ g) ground cinnamon; ½ teaspoon (2½ ml) pure vanilla extract

From the MyKitchenBank Kitchen

A no-bake autumn breakfast that layers creamy, spiced pumpkin yogurt with a buttery cinnamon-pecan granola crunch. The yogurt combines plain Greek yogurt with pumpkin puree, warm spices, and a touch of maple syrup, while the crumble topping features toasted oats, pecans, and brown sugar held together with melted butter. Naturally sweet and deeply seasonal, it's ready in minutes and perfect for meal prep.

Prep: 10 min
Cook: 10 min
Wait: 5 min
Total: 25 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Have all ingredients measured and ready
Use a small skillet or saucepan for toasting the crunch mixture
Chill serving bowls if you'd like the yogurt extra-cold

1
Make the pumpkin yogurt
- In a medium bowl, whisk together the cold Greek yogurt, pumpkin puree, and maple syrup until fully combined and no streaks of pumpkin remain.
- The mixture should be smooth and homogeneous.
- Add the cinnamon, nutmeg, ginger, and a pinch of sea salt.
- Whisk again until the spices are evenly distributed and the yogurt has a warm tan color.
- Taste and adjust sweetness or spice if needed.
- Set aside in the refrigerator while you prepare the crunch topping.
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Ready when: yogurt is smooth, evenly spiced, and tan in color
Tip: Make sure the pumpkin is fully incorporated—stir from the bottom of the bowl to avoid lumps
2
Combine crunch dry ingredients
- In a separate medium bowl, combine the rolled oats, chopped pecans, brown sugar, cinnamon, and a small pinch of sea salt.
- Stir with a wooden spoon or spatula until the brown sugar is broken up and distributed evenly throughout the oat mixture.
- This ensures even flavor and browning in the next step.
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Ready when: brown sugar is broken apart and evenly mixed into the oats and pecans
Tip: Break up any clumps of brown sugar with the back of your spoon so the crunch cooks evenly
3
Toast the crunch with butter
- Place a small skillet (8–10 inches / 20–25 cm) over medium heat.
- Add the butter pieces and let them melt, swirling the pan occasionally so the butter melts evenly, about 1 minute.
- Pour in the oat mixture and vanilla extract.
- Stir constantly with a wooden spoon, breaking up any clumps, for 8–10 minutes until the oats and pecans are golden brown and fragrant.
- The butter should be fully absorbed and the mixture should smell deeply toasted and nutty.
- Watch carefully toward the end—the line between toasted and burnt is thin.
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Ready when: oats and pecans are light golden brown, smell toasted and fragrant, and butter is fully absorbed
Tip: Stir often and listen for the sizzle to quiet down—this signals the moisture has mostly evaporated and toasting is nearly complete
4
Cool the crunch topping
- Spread the hot crunch mixture on a clean plate or small rimmed baking sheet in a single, thin layer.
- Let it cool for 5 minutes without stirring.
- As it cools, it will harden and become crunchier.
- If any large clumps form, you can gently break them apart with your fingers once cool enough to handle (about 2–3 minutes in), but avoid over-mixing—you want some texture variation.
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Ready when: crunch is cool to the touch and has hardened into discrete pieces and clusters
Tip: Don't skip the cooling step—topping the yogurt with warm crunch will soften it and make it chewy instead of crispy
5
Assemble and serve
- Divide the spiced pumpkin yogurt evenly among 4 serving bowls or glasses, using about 1 cup (240 ml) per serving.
- Top each serving with a generous handful of the cooled cinnamon-pecan crunch, reserving any small pieces that fell to the bottom of the plate.
- You can serve it immediately for maximum crunch, or let it sit for 1–2 minutes so the flavors meld—the choice depends on whether you prefer the topping to stay crispy or to soften slightly into the yogurt.
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Ready when: yogurt is layered with crunch topping and ready to eat
Tip: If you're meal-prepping, store the yogurt and crunch separately and combine just before eating to preserve the crunch

Good to know

Tips

Toast the crunch on medium heat and stir constantly—high heat will burn the pecans and brown sugar too quickly, leaving the oats raw.
If you prefer a sweeter yogurt, add 1–2 tablespoons (15–30 ml) more maple syrup; for more spice, increase the cinnamon to 1.5 teaspoons (3.75 g).
Make a double batch of the crunch topping and store it in an airtight container—it's irresistible on its own as a snack, sprinkled over oatmeal, or mixed into plain yogurt later in the week.
For a vegan version, swap the Greek yogurt for 2 cups (480 ml) dairy-free Greek-style yogurt made from cashew or coconut, and use vegan butter for the crunch topping.

Make ahead

The pumpkin yogurt can be made up to 3 days ahead; store it in a tightly covered container in the refrigerator. The cinnamon-pecan crunch can be made up to 5 days ahead and stored in an airtight container at room temperature. Assemble just before serving for maximum crunch, or up to 2 hours ahead if you prefer a softer texture.

Storage & reheating

Store the yogurt separately from the crunch in airtight containers. Yogurt keeps refrigerated for up to 3 days. Crunch keeps in an airtight container at room temperature for up to 5 days; it will soften over time if exposed to humidity. Do not freeze; the yogurt will separate and the crunch will lose its texture upon thawing.

Substitutions

plain Greek yogurt, full-fat → Regular plain yogurt or Icelandic skyr. Use 2.5 cups (600 ml) regular yogurt to account for higher water content. Skyr will give a tangier, thicker result with no adjustment needed.
raw pecans → Walnuts, almonds, or candied pecans. Use the same weight (85 g). Candied pecans will add extra sweetness, so reduce the brown sugar by 1 tablespoon (7 g).
old-fashioned rolled oats → Chopped granola or crushed graham crackers. Use 1 cup (100 g) granola as-is, or add only 1.5 tablespoons (20 g) butter since granola often contains fat. Graham crackers will be less nutritious but add a pleasant tan color and texture.
pure maple syrup → Honey, agave nectar, or brown sugar syrup. Use 3 tablespoons (45 ml) honey or agave; or dissolve 3 tablespoons (37 g) brown sugar in 1 tablespoon (15 ml) hot water. The flavor profile will be slightly different but equally delicious.