Pumpkin Spice Whipped Greek Yogurt is an incredible make-ahead dessert that tastes JUST LIKE pumpkin pie filling – made with plain Greek yogurt, and sweetened with maple syrup. You’ll be eating this one all Fall long!
I wanted to wait until maybe mid-September or even somewhat closer to actual Fall to share this recipe with you… but I simply could not wait. Me and my dinner experiments have not been jiving all that well lately, but me and desserts? BFFs.
So, we are pretty intense Greek yogurt eaters around here. I make it in my Instant Pot at home and it saves $$$ (Related: Store Bought Vs. Homemade Greek Yogurt: Which is Cheaper?). But plain Greek yogurt gets boring after a while, so I decided to WHIP IT, and add just a touch of sweetness and flavor. Best decision ever. See the original version + a VIDEO on how to make it here.
Next phase of Greek Yogurt evolution: PUMPKIN SPICE Whipped Greek Yogurt. I had to! Trust the process, and you won’t be able to resist this creamy fall creation 🙂
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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Just a few of the several reasons I love this dessert:
- Make-ahead friendly: It’s completely edible right after whipping, but I actually prefer to stick my whipped Greek yogurt in the fridge for 2-4 hours before I dig in. It’s thick and whippy… like a Yoplait Whip from the grocery store (PS if you like those, this is 100% for you).
- Easy to find ingredients: We almost always have the few required ingredients on hand for whipped Greek yogurt. And at least at my house in the Fall, it’s a guarantee pumpkin spice and canned pumpkin can be easily located. That’s all you need!
- Natural sweetener: Both the original and pumpkin spice version use a small dose of maple syrup for sweetener. It only takes 2 tablespoons of sweetener for a 4 serving batch.
- 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 5g of protein. FOR DESSERT.
- IT’S AMAZING: Can’t forget this reason to love Pumpkin Spice Whipped Greek Yogurt – it tastes amazing. Like pumpkin pie filling. Like you didn’t even have to make a pie and now you’re the luckiest person in the world.
Have I convinced you? I hope so. If not, let me describe just how easy this is to make, and then maybe you’ll be on my level.
How to Make Pumpkin Whipped Greek Yogurt
Most importantly, you’re going to need a stand mixer or hand held mixer. Whipping this by hand would definitely require more power than my arms possess, but power to you if you want to do it that way. (See the original version + a VIDEO on how to make it here.)
First, add all of your ingredients EXCEPT the canned pumpkin to your mixing bowl.
Next, whip it! Start on a slower speed so there’s not too much whipping cream splatter. After it’s slightly mixed (maybe 20 seconds), increase the speed of the mixer until it’s at the highest level. Let it go for about 90 second to 2 minutes, then stop the mixer and give everything a good stir with a rubber spatula.
When I use my Kitchen-Aid, there’s always a little area in the bottom that the attachments can’t quite reach. Make sure to mix that part in! After a quick stir, keep mixing for another 2 minutes, until soft peaks form.
Once your Greek yogurt is fully whipped, set the mixer aside. Toss your canned pumpkin into the bowl and fold with a rubber spatula until it’s completely mixed in.
Finally, portion out your Pumpkin Spice Whipped Greek Yogurt into individual cups, or place it all in one big bowl and refrigerate. At this stage, the mixture is whipped and perfectly delicious if you’re just dying to eat it right now. But after a bit of fridge time, it thickens up and become a similar consistency to a Yoplait Whip from the grocery store.
If you’re feeling fancy, top with whipped cream and a sprinkle of pumpkin spice. Fancier, cheaper and healthier than the store bought version!
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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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!
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 JUST LIKE pumpkin pie filling – made with plain Greek yogurt, canned pumpkin, and sweetened only 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 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 the highest speed. After about 2 minutes of whisking, pause mixing 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 2-3 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 to the mixing bowl and fold in by hand 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?
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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?