Pumpkin Chia Pudding Parfaits
Pumpkin Chia Pudding Parfaits are made with real pumpkin puree and layered with crunchy pumpkin granola. They taste just like pumpkin pie!
This is the recipe that I was patiently preserving my pumpkin spice granola for last week! I tell ya, it wasn’t easy but these babies were definitely worth the wait.
The idea for chia seed pumpkin parfaits popped into my head a few weeks ago when we had breakfast at Jane on Fillmore in San Francisco. I usually don’t like the seedy texture of chia pudding (unless it’s blended) but I ordered the chia parfait on their menu in hopes that it might change my mind.
I wouldn’t say there was anything fancy about it, it was more the way that they layered it with a granola that had lots of crunchy texture and fresh fruit to gave it a hint of sweetness. I decided to make a version more suited for fall, topped it with crunchy pumpkin spice granola and diced honeycrisp apples, aka the BEST apples on the face of the planet.
You might have already noticed this by the first couple of pictures, but I tried making it two different ways, one blended with dates and one unblended with maple syrup.
To my surprise, we both preferred the unblended version. I’m not sure if it was from the maple syrup but the pumpkin flavor was much more prominent in the second one.
I listed both options in the directions so that you can try it however you prefer. I know that whole chia seeds look a little weird so I totally get wanting to blend it.
Layering it with plain or vanilla dairy-free yogurt makes for an extra special treat but it’s also delicious without. You can top with your favorite granola or whatever nuts, seeds, or fruit you have on hand. Hemp seeds, walnuts, raisins, pears or persimmons would all be delicious. The main idea is to create a mix of textures to help disguise the chia seeds.
Brandon and I both agreed that they tasted just like pumpkin pie, which we both happen to love. Even if you’re not dairy-free or vegan, they still make a delicious and healthy breakfast!
Pumpkin Chia Pudding Parfaits
Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 2 cups unsweetened vanilla almond milk (or preferred plant-based milk)
- 4 tablespoons maple syrup (or 4 pitted Mejdool dates)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon tumeric (optional)
- 1/2 cup chia seeds
- for topping: granola or nuts and seeds, coconut yogurt, diced apples or pears
For non-blended version with maple syrup: In a bowl, whisk together all ingredients (except the chia seeds) until smooth. Stir in chia seeds until well combined. Cover and refrigerate overnight to thicken. Serve layered with yogurt and desired toppings.
For blended version with dates: Combine all of the ingredients except for the chia seeds in a blender and blend for 10 seconds, until smooth. Add the chia seeds to the blender and blend on high for 15 seconds, so that the chia seeds dissolve. Taste test to see if you prefer it a little sweeter and add maple syrup or more spices, as needed. Transfer to a sealed bowl and refrigerate overnight to thicken.
Pudding will keep for up to 1 week in the refrigerator.