There’s something so comforting about the crisp air of fall that just makes you want to snuggle up with a warm blanket, a good book, and a treat that feels like a hug from the inside. I remember last autumn, my best friend and I spent an entire afternoon baking pumpkin pies for a neighborhood gathering.
The smell of pumpkin spice wafting through the house was pure bliss, and it brought back memories of the holidays with my family. But sometimes, you need something a little lighter, a little quicker, yet just as cozy.
That’s where this Pumpkin Chia Pudding Parfait comes in. It’s like having a slice of pumpkin pie without all the fuss of baking. Plus, it’s packed with fiber, plant protein, and those essential vitamins and minerals that keep us glowing all season long. The pumpkin cream layer tastes exactly like the filling of a pumpkin pie, and the chia pudding? It’s creamy, dreamy, and oh-so-satisfying.
Ingredients You’ll Need
- 1/2 cup chia seeds
- 2 cups nut milk of your choice (I love using almond or cashew milk)
- 2 tsp vanilla extract
- 2 tbsp maple syrup
- Pinch of salt
For the Pumpkin Cream:
- 6 tbsp pumpkin puree
- 1/4 cup coconut cream
- 1/2 tsp pumpkin pie spice
- 2 tbsp maple syrup
- Pinch of salt
Directions
- Mix the Chia Pudding: In a medium-sized bowl, combine the chia seeds, nut milk, vanilla extract, maple syrup, and a pinch of salt. Give it a good whisk until everything is well blended. Let it sit for about 5-10 minutes, then whisk it again to make sure there are no clumps. This is the secret to getting that smooth, velvety texture we all love.
- Chill: Cover the bowl and pop it in the fridge. You’ll want to let it chill overnight, but if you’re in a hurry (because, let’s be real, sometimes patience is overrated), give it at least 3 hours to set.
- Make the Pumpkin Cream: While the chia pudding is setting, mix together your pumpkin puree, coconut cream, pumpkin pie spice, maple syrup, and a pinch of salt. Stir until it’s completely smooth, and resist the urge to eat it all right out of the bowl!
- Assemble Your Parfait: Once your chia pudding is ready, it’s time to layer. Start with a generous scoop of chia pudding, then add a layer of pumpkin cream. Keep alternating until you reach the top of your glass. Finish it off with a sprinkle of cinnamon for that extra fall flair.
- Enjoy: Grab a spoon and dive in! Each bite is a perfect blend of creamy, spicy, and sweet – a little taste of autumn in every spoonful. 😊
Servings, Time Details, and More
| Servings | Prep Time | Chill Time | Cuisine | Type of Meal |
|---|---|---|---|---|
| 1 servings | 10 minutes | 3 hours or overnight | American | Dessert |
Notes
- You can make this parfait in advance and store it in the fridge for up to three days. Just make sure to keep it covered so it stays fresh.
- If you want to make it even fancier, top it with a dollop of whipped coconut cream and a sprinkle of crushed nuts or granola. It’s like a mini pumpkin pie in a glass!
This Pumpkin Chia Pudding Parfait is everything you need for a cozy, healthy fall dessert that’s as easy as it is delicious. With layers of creamy chia pudding and a rich pumpkin cream, it’s the perfect way to indulge in all those warm, comforting flavors we crave this time of year – without any of the guilt. It’s a dessert that feels indulgent but is actually good for you, and it’s one you’ll find yourself making over and over again.
FAQs
Q: Can I use a different type of milk for the chia pudding?
A: Absolutely! Feel free to use whatever nut milk you love. Almond, cashew, oat – they all work beautifully in this recipe.
Q: Can I sweeten the pumpkin cream with something other than maple syrup?
A: Yes, you can use honey, agave, or even a sugar substitute like stevia if you prefer.
Q: How long does this parfait last in the fridge?
A: It should last about 3 days if kept covered. Just make sure to give it a good stir before serving.
Enjoy this little slice of fall whenever you need a comforting treat! 🍁
Pumpkin Cream Chia Pudding
Ingredients
- ½ cup chia seeds
- 2 cups nut milk of choice
- 2 tsp vanilla
- 2 tbsp maple syrup
- pinch of salt
- Pumpkin Cream:
- 6 tbsp pumpkin puree
- ¼ cup coconut cream
- ½ tsp pumpkin pie spice
- 2 tbsp maple syrup
- Pinch of salt
Instructions
- Add your chia seeds, nut milk, vanilla, and maple syrup to a bowl and whisk until well combined
- Let the mixture settle for 5-10 minutes and then whisk again until there are no clumps
- Cover and store in the fridge overnight or for at least 3 hours
- Stir together your pumpkin cream ingredients until smooth
- Layer your chia pudding and pumpkin cream and serve with a few dashes of cinnamon
- ENJOY!
Notes
- You can make this parfait in advance and store it in the fridge for up to three days. Just make sure to keep it covered so it stays fresh.
- If you want to make it even fancier, top it with a dollop of whipped coconut cream and a sprinkle of crushed nuts or granola. It’s like a mini pumpkin pie in a glass!
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