This pumpkin parfait layers a creamy, honey sweetened pumpkin mousse with crunchy granola and pecans. It tastes like pumpkin pie in a glass, and it comes together with no baking at all.

Pumpkin puree, vanilla Greek yogurt, honey and pumpkin spice stir together in one bowl, then get layered with granola in small glasses. It is quick and simple enough for a weekday treat and pretty enough for a holiday table.

The Best Pumpkin Parfait (Creamy Pumpkin Mousse and Granola)

Creating a quick and simple pumpkin parfait had been on my to do list for a few weeks. The snow was coming down pretty hard, it was beginning to look a lot like Christmas, and my angel girl was napping. Perfect time to create and eat.

This pumpkin parfait would have been my number one priority if I had known how amazingly creamy, soft and light it would turn out. The added crunch and sweetness from the granola and pecans really complement the pumpkin mousse.

Nature’s Path has a great granola with pumpkin and flax seeds, and I’m a big fan! It’s the same granola I used in my Pear Apple Granola Muffins. I don’t want to bore you with all the great nutrition facts, so I’ll just focus on the crunchy, crisp, like candy flavor. It also adds sweetness to the parfait without needing to add sugar. I definitely recommend having some on hand.

Well, I ate two of these parfaits while writing this post. I was planning on saving some for my husband, but I’m not sure I can restrain myself (sorry, honey!).

The magic is in the contrast. The pumpkin mousse is cool, silky and lightly spiced, while the granola and pecans stay crisp and toasty. Each spoonful gets a little of both, so it tastes like a slice of pumpkin pie with a crunchy crust, only lighter and ready in minutes.

From my family to yours, have a very Merry Christmas!

Why You’ll Love This Pumpkin Parfait

No baking. Stir, layer and serve. The oven stays off.
Creamy and crunchy. Smooth pumpkin mousse pairs with crisp granola and toasty pecans in every spoonful.
Naturally sweetened. Honey and granola bring the sweetness, so there is no added sugar.
Party pretty. Layered in small wine glasses, it looks like a fancy dessert with almost no effort.

Ingredients You’ll Need

Here is what goes into this pumpkin yogurt parfait and why each one is there. Exact amounts are in the recipe card below.

Pumpkin puree: The heart of the mousse. Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it would make the parfait too sweet and throw off the flavor. A standard 15 ounce can is all you need.
Vanilla Greek yogurt: Turns the pumpkin into a light, creamy mousse. Greek yogurt is strained, so it is thicker than regular yogurt and holds its shape between the layers instead of running down the glass. Vanilla adds a little sweetness and warmth. Plain Greek yogurt works too if you want it a touch tangier; just taste and add a little more honey if needed.
Honey: Sweetens the pumpkin naturally and rounds out its earthy flavor. Stir it in well so every layer is evenly sweet.
Pumpkin spice seasoning: A blend of warm spices like cinnamon, ginger, nutmeg and cloves that makes it taste like pumpkin pie. If you don’t have a premixed blend, a little cinnamon with a pinch of nutmeg and ginger works.
Natural granola: Brings the crunch and extra sweetness. I love Nature’s Path granola with pumpkin and flax seeds, which matches the pumpkin flavor perfectly. Any natural granola you love will work. Look for one with big clusters so the layers stay crunchy.
Chopped pecans: Optional, but they add a buttery, toasty crunch that tastes great with pumpkin. Walnuts are a good swap, or leave the nuts out for a nut free parfait if your granola is nut free too.

How to Make a Pumpkin Parfait

Make the pumpkin mousse. In a small bowl, stir together the pumpkin puree, vanilla Greek yogurt, honey and pumpkin spice. Mix until the color is even and there are no streaks of yogurt left. The mixture should be thick, smooth and creamy, like a soft pudding.
Chill it. Cover the bowl and refrigerate the pumpkin mixture until you’re ready to make the parfaits. A cold mousse is firmer and layers more neatly. If it feels too soft to hold a layer, give it a little more time in the fridge.
Mix the crunchy layer. In a separate bowl, combine the granola and chopped pecans so every spoonful gets a little of both.
Start the layers. Set out 4 small wine glasses, or any size glasses you like. Add about 1/4 cup of the granola mixture to the bottom of each glass.
Add the pumpkin. Spoon about 1/4 cup of the pumpkin mixture over the granola. Gently spread it to the edges with the back of the spoon so the layers look clean through the glass.
Repeat and serve. Keep layering granola and pumpkin until the glasses are full. Serve right away while the granola is still crisp. A final sprinkle of granola and pecans on top makes them look extra pretty.

Kami’s tip: Serve the parfaits immediately for the best results. Keep the pumpkin mixture in the fridge and the granola separate until you’re ready to layer, so the granola stays crunchy.

Ways to Customize Pumpkin Parfaits

Swap the crunch. Try crushed graham crackers or gingersnaps in place of some of the granola for a pumpkin pie feel.
Change the nuts. Use walnuts, almonds or pepitas instead of pecans.
Add a topping. Finish with a dollop of yogurt, a drizzle of honey and a sprinkle of pumpkin spice.
Make it breakfast. Layer it in a jar for a grab and go breakfast, adding the granola just before eating.

Pumpkin Parfait FAQs

Can I use pumpkin pie filling? No. Use plain pumpkin puree. Pie filling already has sugar and spices, so the parfait would be overly sweet.
Can I make pumpkin parfaits ahead of time? Make the pumpkin mixture ahead and keep it covered in the fridge, then layer the parfaits right before serving so the granola stays crisp.
How long does the pumpkin mixture keep? Store it covered in the fridge and use it within 3 to 4 days.
Can I use plain Greek yogurt? Yes. It will be a little tangier, so taste and add a bit more honey if you like. For a dairy free parfait, use a thick dairy free vanilla yogurt so the layers hold their shape.
What granola works best? A natural granola with big clusters. I use Nature’s Path granola with pumpkin and flax seeds.
What size glasses should I use? The recipe fills 4 small wine glasses, but any size glass or jar works. Just keep layering until each one is full.
Can I use fresh pumpkin? Yes. Use smooth, well drained homemade pumpkin puree in the same amount as the can. Watery puree makes the mousse runny, so let it drain in a strainer first if needed.
Is this a dessert or a breakfast? Both. It’s light enough for breakfast and sweet enough for a holiday dessert.

pumpkin parfait recipe- No Diets Allowed

Pumpkin Mousse Parfait

Pumpkin mousse parfait made with pumpkin puree, vanilla Greek yogurt, honey and pumpkin spice, layered with granola and pecans. It is creamy, crunchy and needs no baking.

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Ingredients

1 can 15 oz pumpkin puree
1 cup vanilla Greek yogurt
1/3 cup honey
1 tsp pumpkin spice seasoning
2 cups natural granola
1 cup chopped pecans optional

Instructions

In a small bowl, mix together pumpkin puree, yogurt, honey, and pumpkin spice. Refrigerate until you're ready to make parfaits.
In a separate bowl, combine granola and pecans.
In 4 small wine glasses (or any size you would like), fill each with 1/4 cup granola mixture at the bottom. Spoon 1/4 cup of yogurt pumpkin mixture into glass. Repeat layers until full. Serve immediately for best results.

Made this pumpkin parfait? Leave a star rating in the recipe card and tell me how you layered yours in the comments below. Your feedback helps other readers, and I love hearing about your twists.