Pumpkin Spice Whipped Greek Yogurt is an incredible make-ahead protein packed dessert that tastes like pumpkin pie filling! Made with plain Greek yogurt, canned pumpkin, and sweetened with maple syrup. Pumpkin lovers’ll go wild!
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Reader Love
This is very easy to make and so delightful! I couldn’t wait to try it, so ate a serving immediately after making the recipe. So delicious! I’ll be making this regularly from now on! Thanks so much for the great recipe!
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Note from Danielle
As a food blogger of over 10 years, I can confidently tell you that Greek yogurt is always either trending, or about to be trending. For good reason: one serving (3/4 cup) has 15 grams of protein.
Another good reason: it’s a blank slate. You can take it from basic to irresistible with just a few ingredients. That’s what I realized in 2018, when I got started with whipped Greek yogurt.
Of all the whipped yogurt variations, this is your favorite! It’s gotten more popular each year since publishing in September 2018. This week, I took some new photos, re-tested the recipe, and made sure it’s crystal clear for ya.
Hope you enjoy!
👉 Here in the post, you’ll find detailed info and helpful tips based on my personal experience with this recipe.
🖨️ For the printable recipe card with ingredients list and concise instructions, keep scrolling or hit the ‘Jump to Recipe’ button at the top of the page.
🙋♀️ Frequently asked questions about this recipe are located after the recipe card.
Recipe Overview
Total Time: 10 minutes
Difficulty: Easy
Method: No Heat
Prep: Make-Ahead Friendly
Watch how to make Pumpkin Spice Whipped Greek Yogurt (1 min 13 sec):
Related: Looking for more Fall themed meal ideas with seasonal ingredients? Browse this list of Fall Recipes For Your Next Meal Plan!
A few reasons I love this whipped dessert:
- Make-ahead friendly: It’s enjoyable right after whipping, but I actually like to stick it in the fridge for 2-4 hours before I dig in. It’s thick and whippy, and you’ll have no regerts!!
- Easy to find ingredients: At my house in the Fall, it’s a guarantee pumpkin spice and canned pumpkin can be easily located.
- Simple to make: No weird techniques, no stove or oven usage, just some whipping and stirring. Anyone can make it!
- Protein: Did you know 1 cup of Greek yogurt has 20g of protein? So what I’m really telling you is that each serving has at least 5g protein!
- IT’S AMAZING: Can’t forget this reason to love Pumpkin Spice Whipped Greek Yogurt – it tastes amazing. Like pumpkin pie filling.
Ingredients in this Pumpkin Spice Whipped Greek Yogurt:
With a few simple ingredients, you can have lil mini pumpkin pie yogurt delights that are simpler than pumpkin pie. It’s also great if you have a small amount of leftover pumpkin puree that you need to use up (here are 8 Ways to Use Up Leftover Pumpkin Puree).
Here’s a list of everything I used in this recipe, plus some info on each:
- plain Greek yogurt – My favorite brand for this recipe is Fage. They make a super thick and creamy yogurt that makes a great base for whipped Greek yogurt. Look for 2% or 5%. More fat = more creamy!
- heavy whipping cream – In order to get the whipped texture, you have to infuse the Greek yogurt with air via whipping. Adding some heavy whipping cream helps make it creamy, light and airy.
- maple syrup – This is our sweetener for the recipe, and it also adds a delicious maple flavor. It’s best to use real maple syrup; Costco is the best place to purchase.
- vanilla extract – This adds a perfect background flavor you’d also find in pumpkin pie.
- pumpkin spice – Of course a pumpkin spice flavored dessert needs some pumpkin spice! This is actually a balanced ground up combination of cinnamon, ginger, nutmeg, cloves, allspice, and sometimes ground black pepper.
- ground cinnamon – I love cinnamon, so I like to add a little extra! It provides warmth and extra flavor, but I suppose you could skip this if you’re happy with the pumpkin spice.
- pinch of salt – Fine sea salt helps tie everything together, and actually brings out the sweetness and flavors in the yogurt. Just a tiny pinch!
- canned pumpkin puree – Look for a can of pumpkin puree, with pumpkin listed as the only ingredient.
What kind of yogurt to use:
In my experience, the best kind of yogurt to use for whipped Greek yogurt is 2% or 5% Fage brand. It’s thick and creamy, which lends to better whipped yogurt.
Equipment you’ll need to make this Pumpkin Spice Whipped Greek Yogurt:
The most important thing you’ll need here is either a stand mixer or a solid hand mixer for whipping, plus some other common kitchen tools. I do have some recommendations on brands to look for:
- automatic can opener – I put off buying one of these, and then wondered why I waited so long!! Really saves my wrist a lot of effort too. I use this Canslab Electric Can Opener (affiliate link!). I have a black one but they make some really fun colors now!
- rubber spatula/scraper – So useful for scraping the bowl in almost any recipe, but definitely for this one. I couldn’t live without my Rubbermaid High Heat Spoon Scraper (affiliate link!).
- small mason jars – These Half Pint Wide Mouth Mason Jars are the best size for portioning this recipe. It’s a big pack, but definitely the most cost efficient. Split it with a friend!
- stand mixer or hand mixer – While I used a KitchenAid mixer to make mine, it’s not required for the recipe. You can also use any hand mixer – just be prepared to stand there and mix for a bit!
How to Make Pumpkin Whipped Greek Yogurt
Most importantly, you’re going to need a stand mixer or hand held mixer. This is where all the magic happens. We whip the yogurt and cream first, then add the pumpkin afterwards. (See the original whipped Greek yogurt + a VIDEO on how to make it here.)
Here’s a breakdown of each cooking step, plus some extra tips you might find helpful:
1
Add ingredients:
Add all ingredients, except the canned pumpkin, to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.
The pumpkin is a much heavier ingredient and will prevent the yogurt from taking on as much air when whipping.
2
Whip the yogurt:
Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed. This helps prevent whipping cream splatter.
Halfway through, be sure to push down the sides of the bowl and make sure the very bottom is mixed in.
Continue mixing until soft peaks form when the whisk is removed. The peaks will not be stiff, but will still stand up and just start to fold over.
WHAT ARE SOFT PEAKS?
When you turn the whisk to the side or upside down, the peaks will be starting to form, but definitely folding over. They’ll appear very soft. Check this visual guide from The Kitchn for more help!
3
Add pumpkin:
Add the canned pumpkin to the mixing bowl and fold in with a rubber spatula until well mixed.
Can I help?
For more detailed steps on the original whipped Greek yogurt method (no pumpkin), read the blog post for How to Make Whipped Greek Yogurt.
4
Serve:
Portion into individual portion containers. Top with whipped cream and a dash of cinnamon, if you prefer. Enjoy now or place in the fridge for 3-4 hours. It’ll thicken as it chills!
More Fall Sweets
Best tips for making this whipped Greek yogurt:
Here are my best tips for making this yogurt based dessert successfully at home:
- Use a thick Greek yogurt. This gives you a solid starting place for thick and creamy whipped Greek yogurt. My favorite brand for this recipe is Fage.
- Chill first for thicker results. If you’re looking for a thicker whipped yogurt, let your batch chill in the fridge for at least 4 hours first.
- Make a double batch. You can store it together in one bowl, you don’t NEED to portion it out.
Reader Love
I used what we had on hand, but I loved it even with the changes! I used half a scooper of vanilla protein powder and a few drops of Irish creme stevia sweetener instead of maple syrup. 😁
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Ways to customize this recipe:
Here are some ideas on ways to customize this recipe recipe for yourself:
- modify the spices – Don’t like extra cinnamon? Prefer extra ground ginger instead? Only have cinnamon? All of these changes would work and you’d still end up with a delightful treat.
- switch up the flavors entirely – We’ve got plain, peppermint, and my personal favorite, Cheesecake cups version!
- serve with whipped cream – Take it up a notch with an easy to make homemade whipped cream. You’ve already got the mixer out!
Best way to meal prep this recipe:
This recipe was made for dessert meal prep, especially in the Fall! Simply follow the recipe instructions, portion into individual containers, and you’ve got meal prep dessert at your fingertips!
If you like this…
If you like this recipe, you’ll love my Peppermint Chocolate Whipped Greek Yogurt! Different flavors, but same signature creamy dreamy delight! Great during holidays!
How to store prepared Pumpkin Spice Whipped Greek Yogurt:
These delicious little pumpkin cups will last up to 5 days in a sealed container in the fridge, but I bet they’ll be gone before then!
How to freeze Pumpkin Spice Whipped Greek Yogurt:
I would not recommend freezing if you want the whipped texture – but I have not tried it. I think the texture would be different after freezing and thawing and you would not get the same creaminess.
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Pumpkin Spice Whipped Greek Yogurt
Pumpkin Spice Whipped Greek Yogurt is an incredible make-ahead protein packed dessert that tastes like pumpkin pie filling! Made with plain Greek yogurt, canned pumpkin, and sweetened with maple syrup.
- Total Time10 minutes
- Yield4 servings 1x
Ingredients
- 1 cup whole fat or 2% plain Greek yogurt (such as Fage)
- 1/4 cup heavy whipping cream (at least 36% milk fat)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon ground cinnamon
- pinch of salt (optional)
- 1/3 cup canned pumpkin (unsweetened with pumpkin as the only ingredient)
Instructions
- Add ingredients: Add all ingredients except the canned pumpkin (1 cup whole fat or 2% plain Greek yogurt, 1/4 cup heavy whipping cream, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin spice, 1/4 teaspoon ground cinnamon, and optional pinch of salt) to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.
- Whip yogurt: Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to a medium high speed. After about 1-2 minutes of whisking, pause and use a spatula to give the yogurt a quick mix. Push down the sides of the bowl and make sure the very bottom is mixed in. Continue mixing for another 2 minutes, or until soft peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.
- Add pumpkin: Add the canned pumpkin (1/3 cup) to the mixing bowl and fold in with the rubber spatula until well mixed.
- Serve & store: Place the mixture into individual portion containers or a large bowl with a lid. Enjoy now or place in the fridge for 3-4 hours; the whipped Greek yogurt will thicken as it chills. Top with whipped cream if you wish! Store in a sealed container in the fridge for up to 5 days.
Equipment
KitchenAid 5-Quart Stand Mixer
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Rubbermaid High Heat Spatula Scraper
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Notes
This recipe is based on my original Whipped Greek Yogurt recipe. Nutrition information estimated with My Fitness Pal and does not include any toppings.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 141
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 11g
- Protein: 5g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
Frequently Asked Questions
Can I use non-fat Greek yogurt?
Yes, it is possible to use non-fat Greek yogurt and still have a delicious recipe. However, the texture may not be as thick and creamy from less fat.
This looks amazing but when I tried it my yogurt got thinner instead of thicker. After about 5 minutes of whipping with a handheld electric mixer I put it in the blender for nearly 10 minutes and it remained the consistency of milk (no worries, I added the pumpkin and a frozen banana and made it a smoothy which was delicious 🙂). Any idea what I did wrong? There doesn’t seem to be much I could have messed up since it’s such a simple recipe… possibly just the brand of yogurt? Mine is store bought and has no additives. Any ideas are appreciated because I’d like to try again!
Hi Katie – Ahhh I’m so sorry this happened! My first thought is it must be something to do with the yogurt. Can I ask what the brand and fat percentage were? I have not yet made this recipe this year but I’m putting it on my list to refresh my memory and hopefully find an answer for you! Another question – what happened when you refrigerated the results? Did it thicken up at all? -Danielle
Thanks for the crazy fast answer! I think it must be the yogurt too. It’s Astro Original Balkan yogurt and I’ve used it as Greek yogurt in lots of recipes before without any trouble since it’s quite thick and sturdy, but I’m starting to guess that the fat content isn’t high enough to whip properly? I was thinking it was just a variety of Greek yogurt but now I’m not sure about that. I want to make this for a friend who has crazy dietary restrictions and so many yogurts have additives that she can’t eat I used the one I knew was safe. Thanks again for the help, I will definitely give it another try! Oh and I never tried to firm it up in the fridge since it was literally as runny as milk (before the pumpkin) so we just had it right away as a smoothy and really enjoyed the flavor!
I just did a little research, and the type of yogurt you are using looks delicious but I do think it is different than Greek yogurt. One part of making Greek yogurt is straining to remove the liquid whey, which I don’t believe happens with the Balkan yogurt. This could be the issue! All the extra liquid may be weighing it down and preventing it from taking in air and thickening up. This is just a hypothesis but I think we might be on to something. Do you have access to Fage brand? That’s what I normally use.
Do let me know if you try it again with a different yogurt and how it turns out. Thank you so much for your feedback! -Danielle
Hi Danielle,
I tried it again with Olympic Krema (what I could find) and even after about 10 min of whipping I couldn’t get even soft peaks to form but it did thicken to almost there. It’s probably still the brand of yogurt, but it’s closer! I assume it will thicken in the fridge but either way it’s delicious. Thanks for the help!
I used what we had on hand, but I loved it even with the changes! I used half a scooper of vanilla protein powder and a few drops of Irish creme stevia sweetener instead of maple syrup. 😁
Sounds incredible Nicole! Thank you so much for your feedback, I appreciate it! -Danielle
Hello! This looks incredible! Huge pumpkin fan! I have a question. Can you use agave as the sweetener instead of maple syrup?
Yes, I think that would work just fine. Enjoy! -Danielle
What’s the most you think I could add? Thanks so much!
Hmm I think you could add up to half a cup into the yogurt itself. I’d suggest adding the additional pumpkin on the side and mixing it into your bowl individually. Hope you enjoy! -Danielle
I haven’t made this yet. I LOVE pumpkin….can I use more than the 1/3 cup?