Looking for an easy 2-minute recipe that is perfect for snack time, breakfast, or part of lunch and is both healthy and filling? Then this Pumpkin Yogurt is going to be your new BFF! It’s perfect for baby, toddlers, and big kids! For ages 6+ months.

Graphic for post – pumpkin yogurt, for ingredients, five minutes, family, favorite. Orange kids, bowl and plate with a pattern napkin sitting on the white countertop. The bowl is full of yogurt and swirled and pumpkin purée and a drizzle of chopped nuts.

Homemade Pumpkin Yogurt

Just in time for fall, this homemade pumpkin yogurt will quickly become a favorite in your household. Satisfyingly simple, this recipe uses 4 pantry-staple ingredients and is a great way to introduce your baby, toddler, (or picky eater) to new flavors in a subtle way.

This easy pumpkin yogurt can be made with homemade pumpkin puree or canned pumpkin. It’s naturally sweetened with a little maple syrup, which blends perfectly with real pumpkin flavor.

Plus, you can use any leftover pumpkin yogurt in a variety of ways, as a topping for oatmeal or pancakes, mixed into smoothies, or as a sweet dip for fruits.

If you are looking for more easy and healthy yogurt recipes for your little one, then be sure to check out my Blueberry Yogurt, Strawberry Yogurt, Apple Yogurt, Fruit-Filled Yogurt Parfait, Easy Fruit on the Bottom Yogurt Cups, or these delicious Yogurt Pancakes or Muffins. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.

Reasons to Love Pumpkin Yogurt

  • Adds a fun twist to plain yogurt
  • Easy to make – less than 3 minutes from start to finish
  • Perfect for baby-led weaning, traditional spoon-feeding, toddlers, and big kids
  • Good source of protein, fats, and probiotics
  • Lower in sugar and no added preservatives compared to store-bought yogurt
  • Freezer friendly
Spread of ingredients on a white countertop for pumpkin yogurt with graphics showing what the ingredients are.

Ingredients

  • Yogurt: plain whole milk yogurt is best, either regular or Greek style. For a dairy-free version, you can do any plain plant-based yogurt you prefer – almond, cashew, oat, etc.
  • Pumpkin: you can use a homemade pumpkin puree or you can use canned pumpkin. Make sure NOT to use pumpkin pie filling, as this is not the same as canned pumpkin.
  • Pumpkin Spice Blend: use pre-made pumpkin pie spice or you can make your own blend! Just mix together 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves an 1/2 teaspoon nutmeg.
  • Maple Syrup: optional – for toddlers and kids, you could also use honey (for babies over 1) or agave nectar.
  • Hemp Seeds: optional – are added for a boost of nutrients

Step-by-Step Instructions

Teal baby bowl, full of pumpkin purée, spices, hemp seeds, and maple syrup.
Place the pumpkin puree, spices, maple syrup and hemp seeds in a bowl.
Tell kids bowl full of pumpkin purée for yogurt.
Stir until mixed thoroughly.
Orange kids bowl on a white counter full of yogurt with pumpkin puree and chopped nuts on top, with an orange spoon resting on top.
Swirl the pumpkin puree into plain yogurt.

Toppings

While this yogurt is amazing by itself, toppings and yogurt are always a good idea. Here are some of our favorite toppings to add:

  • hemp seeds
  • granola
  • drizzle of honey (for babies over 1 year of age)
  • chopped berries
  • sliced bananas
  • sprinkle of ground flax seeds
  • a spoonful of drizzly nut butter
  • chia seeds
Orange kids plate and bowl with pumpkin yogurt swirled on top sitting on top of a white counter.

What Yogurt is Best

When choosing yogurt for your baby and toddler, look for a whole milk yogurt that contains a variety of live active cultures. Yogurt that’s plain or has no added sugar and organic is also preferable.

Storage

Store this pumpkin yogurt in the fridge for up to 5 days. You can also freeze pumpkin puree for up to 4 months. We recommend freezing the puree in a silicone baby food freeze tray or an ice cube tray for easy portion sizes. Simply take out the amount you want to thaw and add to yogurt whenever you want.

Feeding Tips

  • Use Canned Pumpkin (not pumpkin pie filling)! Pumpkin pie filling has added sweeteners, sodium and flavorings that you don’t need for this yogurt.
  • Make it worth your time – this recipe can easily be doubled to make enough for the whole family and to freeze for later!
  • Dress it up – if you’re feeling fancy, try topping this pumpkin yogurt with whipped cream, a little extra pumpkin pie spice, and a sprinkle of mini chocolate chips.
Orange bowl and plate with patterned napkin full of yogurt and pumpkin puree.

Get the recipe: Homemade Pumpkin Yogurt

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Looking for an easy 2-minute recipe that is perfect for snack time, breakfast, or part of lunch and is both healthy and filling? Then this Pumpkin Yogurt is going to be your new BFF! It’s perfect for baby, toddlers, and big kids! For ages 6+ months.
Yield: 4 servings
Prep: 5 minutes
Total: 5 minutes
Author: Michele Olivier
Course: baby food, Breakfast
Print Recipe Pin Recipe

Ingredients 

  • 2 cups plain whole yogurt, regular or Greek style
  • 1 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1 tsp hemp seeds (optional)
  • 1/2 tsp pumpkin pie spice

Instructions 

  • In a bowl, add in the pumpkin puree, maple syrup, pumpkin pie spice, and hemp seeds.
    Teal baby bowl, full of pumpkin purée, spices, hemp seeds, and maple syrup.
  • Mix until well incorpoated.
    Tell kids bowl full of pumpkin purée for yogurt.
  • Swirl or mix into plain yogurt and add any toppings you prefer.
    Orange kids bowl on a white counter full of yogurt with pumpkin puree and chopped nuts on top, with an orange spoon resting on top.

Notes

Age: 6-12 omit the sweetener
Yield: 4 small servings. 
Storage: you can store the pumpkin puree for up to 5 days in the fridge. 
Toppings:
  • hemp seeds
  • granola
  • drizzle of honey (for babies over 1 year of age)
  • chopped berries
  • sliced bananas
  • sprinkle of ground flax seeds
  • a spoonful of drizzly nut butter
  • chia seeds

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).