Pumpkin Yogurt パンプキンヨーグルト

japanese cake
Since Halloween is approaching, it is “pumpkin” season and my wife is into pumpkin dishes. Digression alert: apparently pumpkin flavor has become extremely popular. It is appearing in everything from coffee to dog food (really?).  Not be left behind by any trend, my wife was inspired to make this dish. She prepared canned pumpkin puree with pumpkin spices and mixed into plain yogurt. She decided to add finely chopped Japanese apple pear.  Here the addition of Japanese apple pear really worked well. I should have done a better presentation for the picture but this is how we take yogurt to work every day for breakfast; in small plastic containers. From my perspective, while it is very unique, it was also very seasonal and surprisingly good .

One of the secrets my wife uses for her pumpkin recipes is to heat up the puree with the spices mixed in. This gets rid of the “canned” taste in the puree, evaporates some of the water content, concentrates the pumpkin flavor and blooms the spices.


One 15 oz. can pumpkin puree

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. ground cloves

1/2 cup sugar

Japanese pear finely diced

1 1/2, 32 oz. containers of plane yogurt (we use Dannon) (come to think of it we eat a lot of yogurt)


Put the puree and spices in a sauce pan. Cook on medium heat stirring constantly for about 5 minutes or until the puree thickens, pulls away from the sides and the spices become nicely fragrant. Let cool.

Add the yogurt and sugar. Mix well add the diced apple pear.

This pumpkin yogurt gets better with time as all the flavors meld together. The asian pear exudes sweet juice that adds nicely to the pumpkin flavor.  It also adds a pleasant crunch. This is quite a unique yogurt and the addition of juicy crispy Japanese pear really worked.

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