Pumpkin Spice Yogurt with Gingersnap Toffee Topping

3 minute read

Now you can have your cake and eat it too, or in this case pumpkin yogurt! Perfectly sweet and spiced pumpkin yogurt paired with a buttery, nutty, toffee topping is one of the things I dream about all season long! I have yet to find a dairy-free pumpkin yogurt without all the refined sugars, additives or artificial flavors. So I came up with this delicious parfait with a gingersnap topping that is out of this world. This recipe embodies all things fall in a healthy breakfast or snack!

During pumpkin season, like so many of you, I go over board and want everything I can find to be pumpkin spice flavored!  These yogurt parfait’s are so easy and are a great meal prep for the week so you can enjoy them without any hassle.  My biggest problem is that they are usually gone (I have three teenagers that love to eat) and before I know it I’m back to the kitchen to make more!  Your family will love these and you will love the wholesome goodness they offer.

Why Unsweetened Yogurt is So Good For You!

I love yogurt and finding dairy free versions can be a bit overwhelming and confusing.  Let’s dive into some of the health benefits of plant based yogurts and then I’ll share with you my favorite ones!

First, let’s talk about probiotics.  I know you’ve heard of them, but why are them important and how do they support health?

  • Probiotics are the microorganisms found in certain fermented foods like yogurt, sauerkraut, kimchi, and kombucha. 
  • Probiotics support a healthy gut microbiome, which supports the immune system, digestion, and overall health and wellbeing.
  • Aim for at least one serving of fermented foods per day!

I prefer to buy unsweetened yogurt because I love to add fresh berries, bananas, and granola to it for breakfast, or spice it up like in this recipe.  Plus it is so versatile, I can add it to any flavor smoothie and it’s so easy to cook with and make savory sauces, like my tzatiki cucumber sauce!

So why unsweetened yogurt?  The amount of sugar that many food companies add to their yogurts can cause blood sugar imbalances, which can lead to chronic health symptoms and potential disease. When shopping for a plant based yogurt, always always always read the label!  There are several ingredients in many prominent brands that are toxic or inflammatory to the body:

  • Sugar/HFCS/Fructose: Causes blood sugar dysregulation.
  • Artificial Food Coloring: chemical, toxin that must be detoxified.
  • Carrageenan: thickener, inflammatory to the body.
  • Aspartame/Sucralose: highly toxic and inflammatory to the body.
  • Modified Corn Starch: thickener, GMO, inflammatory to the body.

What are the plant based yogurts I like?

  • GT’s CocoYo Pure: I love this because it only has 3 ingredients, tastes absolutely delicious and is organic!
  • Culina Plain and Simple: Simple and only a few ingredients, and their flavored yogurts contain whole food ingredients!

So grab some whole food plant based yogurt and let’s get cooking!

Pumpkin Spice Yogurt with Gingersnap Toffee Topping Ingredients

Serves 3-4

For the Yogurt:

16 oz Plant-based Greek Style Yogurt, unsweetened

1/2 cup Pure Maple Syrup

1/3 cup Pumpkin Purée

1 tsp Pumpkin Spice

For the Gingersnap Toffee Topping:

1/2 cup Pure Maple Syrup

1 tsp Ghee, melted

1/8 tsp Fine Sea Salt

1 tsp Ground Ginger

1/2 tsp Ground Cinnamon

1/2 cup Raw Pecans, chopped

1/2 cup Raw Walnuts, chopped

1/4 cup Raw Pumpkin seeds

1/2 cup Unsweetened Flaked Coconut

How to Make Pumpkin Spice Yogurt with Gingersnap Toffee Topping

1.  In a medium bowl combine all of the yogurt ingredients and mix well with a whisk. 

2.  Pour into 4-oz mason jars or ramekins and set back into the refrigerator until ready to eat. 

3.  Preheat your oven to 350 degrees.

4.  In a medium bowl add the maple syrup, ghee, and spices for the toffee topping, mix well. 

5.  Stir in the nuts, seeds, and coconut.

6.  Transfer to a parchment lined baking sheet and  spread the topping out in a thin layer.

7.  Bake for 10-15 minutes, stirring every 3-5 minutes until the nuts and seeds have started to lightly brown and the butter and maple syrup are bubbling. 

8.  Remove from the oven and cool completely.

9.  Top the pumpkin spice yogurt with the gingersnap toffee topping and enjoy!

If you like this recipe, check these out!

Pumpkin Spice Granola: Warm fall spice in a crunchy no oil, no refined sugar granola you can feel good about and will want to eat every morning!

Paleo Pumpkin Scones: These melt in your mouth pumpkin spice scones will be your favorite breakfast this fall.

Pumpkin Spice Energy Bites: Warm spices, sweet caramel-y dates, and loads of protein, these tasty and nutrient-dense energy bites are the perfect snack!

I hope you enjoy this as much as my family does. – Amy

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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