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Breakfast Pumpkin Pie

Servings 6 squares


Dairy Version

  • 1 can pumpkin puree <15 oz>
  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup milk <I used skim>
  • 1 packet vanilla instant pudding mix <3.4 oz box>
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 13 1/2 cinnamon graham crackers
  • whipped cream <optional>

Non-Dairy Version <can be vegan>

  • 1 can pumpkin puree <15 oz>
  • 1 block tofu, any firmness <14 oz>
  • 1/2 cup non dairy milk <I used unsweetened vanilla almond milk>
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 13 1/2 cinnamon graham crackers <use original grahams for vegan>
  • non dairy whipped cream <optional>


  • Decide if you are making the dairy or non-dairy version and get all the ingredients out. Grab your 8x8 inch pan and blender.
  • Toss all ingredients except graham crackers in the blender. Blend well.
  • In your 8x8 pan, lay 3 grahams across + 1 1/2 grahams to fill the remaining open space. There will be a little space between the grahams.
  • Pour half the pumpkin filling over the grahams. Spread over evenly with a spoon or spatula.
  • Place another layer of graham crackers down. Top that with the remaining pumpkin filling. Spread evenly. Top with a final layer of graham crackers.
  • Cover. Place in the refrigerator for a minimum of 12 hours. As it sits, the graham crackers soften and this is when the magic happens. It can stay in the refrigerator for 1 - 4 days.


Other Thoughts: 
  • This recipe is super adaptable. Use the graham's you've got. The milk you like. You name it. 
  • To make the non-dairy version vegan, grab the Nabisco original graham crackers as they don't use milk or honey. 
  • For the dairy version, use whatever Greek yogurt you like best. I made this with plain nonfat Greek yogurt - but it would be delicious with vanilla Skyr! 
  • Keep for up to 5 days in the refrigerator - it's safe to eat after this. It just gets a little soggy.
Athletes: This actually wouldn't be the worst idea before your Turkey Trot. Decent amount of carbs - moderate fat and protein - perhaps it'll get you a PR?! One serving <1/6th> of each version is roughly 300 calories, 5 gm fat, 50 gm carbs, and 10 gm protein. This means - we may need to add more protein if we're using this as our whole breakfast.
Healthy Eating: Pumpkin pie for breakfast?! Okaaaaay. If we're looking to really fill up for the day, add 2 scrambled eggs to the side or an additional 1/2 cup Greek yogurt or Skyr. 
Kids: Sloane's favorite part was the whipped cream. But, she actually liked the tofu version better. Who knew?! Try it out on your kids and let me know what they think!