The $2 Trader Joe’s Seasonal Staple I’m Stirring Into Yogurt Every Morning (It’s “Absolutely Perfect”)

A lot of what I eat changes throughout the year, but not my morning yogurt bowl. I’ve experimented with many a speedy breakfast, and while none satisfies my needs and cravings quite as well as this one, what I especially love is its versatility. It adapts so well to different seasonal toppings. 

Usually, there’s a fruit available at the market that is right at home atop a creamy, tangy base, like citrus segments in winter, fresh strawberries in spring, and watermelon or peaches in summer. Come fall, I skip the anticipated apples, pears, and even pomegranates, for a surprising, shelf-stable addition. I’m talking about canned pumpkin puree — specifically the one at Trader Joe’s. 

One of many TJ’s grocery favorites, this classic used to be a favorite of mine for savory purposes, until I accidentally discovered that it’s the perfect way to give my favorite a.m. grub an autumnal twist. 

Many canned pumpkin options are rich and dense, which is ideal for decadent desserts like pie and cheesecake, but not quite right if eaten raw. Not so with the one from Trader Joe’s, which is light, bright, and ready to consume straight from the can. 

I stumbled on the idea to use it in yogurt one morning when I realized I had no other sweeteners on hand. Fresh out of bottles of honey and maple syrup, but not yet desperate enough to use straight-up sugar, I took a look through my pantry to see what could work in a pinch. At the time, I stayed stocked on TJ’s pumpkin puree exclusively for savory applications — I would and still do love to include it in pumpkin-forward soups and stews or even just to spontaneously add a touch of squashy, creaminess to a pasta sauce. 

When my eyes met the can, a light bulb went off. It occurred to me that there wasn’t anything inherently savory about this pumpkin puree — that it actually had an underlying sweetness that could provide exactly what my yogurt needed. So I decided to give it a go, adding a heaping spoonful or two to my fermented dairy, stirring it altogether, and diving in for better or worse. 

I’m happy to say that it went above and beyond my expectations. Because I hadn’t cooked the puree, it still contained a bit of residual liquid, which aerated the yogurt when the two ingredients were combined and created a mousse-like texture. I also noted just the slightest bit of sweetness, which tamed the yogurt’s sharp tang into a mellow, earthy flavor that I gobbled up in minutes. Since then, I’ve gone on to amp up the sweetness by including a drizzle of honey, a smattering of pomegranate arils, and even the occasional handful of granola for an extra crunch. Still I’ll never say no to eating the two-ingredient combo on its own. 

Beyond yogurt bowls, Trader Joe’s pumpkin puree remains a regular in my savory meals. It’s great in squash enchiladas, fall-style carbonara, and a must-have in autumnal chilis. It’ll work in desserts, too, but its more delicate pumpkin flavor may get overpowered by the butter, sugar, and cream in things like pie than other canned purees that are expressly engineered for baking with. 

That’s not to say it can’t work in sweet recipes, but I prefer to use it where its freshness can continue to shine. I enjoy incorporating it into a mascarpone base for fall tiramisu, using it to top vanilla ice cream, or adding a scoop to espresso and foamed milk to make a PSL-inspired coffee beverage that actually features pumpkin. No matter where I include it, I know I can always count on it to deliver the cozy, spooky season vibes I’m looking for. 

Find it in stores: Trader Joe’s Organic Pumpkin, $2.49 for 15 ounces at Trader Joe’s 

What canned staples are you reaching for regularly this fall? Tell us about it in the comments below.