When I first came across the idea of a pumpkin pie parfait, it was meant to be eaten for dessert and the idea was pretty simple: alternate layers of leftover pumpkin pie, apple pie, and whipped cream in a jar. While this sounds absolutely delightful, it’s certainly not what my waistline needs. However, I did a variation on this idea a couple of years ago and it was not only delicious, it was adorable sitting in its mini trifle dish, waiting its turn at the dinner table.

This time around I went even healthier and turned it into a breakfast, eliminating the pie crust all together and layering it in jars for a quick grab-and-go breakfast. While I initially used (and photographed) the parfait in pint jars, it turned out to be too much food for breakfast and have since pared it down to half-pint jars.

I used canned pumpkin in this recipe, because the water content tends to be more controlled than roasted pumpkin.

Pumpkin Yogurt Parfaits

(4 servings)

2 apples, peeled and chopped
2 tbsp brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 cup canned pumpkin
1/2 tsp salt
1/2 tsp vanilla extract
1 cup Greek yogurt
1/2 cup walnuts, toasted
1/4 cup dried cranberries

In a small pan, heat chopped apples, brown sugar, cinnamon, and nutmeg over medium heat. Cover and cook 3-5 minutes or until soft. Let cool.

In a small bowl, combine canned pumpkin, salt, and vanilla extract.

In jars (or other containers), layer yogurt, pumpkin, apples, walnuts, cranberries and repeat, ending with walnuts and cranberries. These should keep for approximately 1 week in the refrigerator.

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