Pumpkin Cream Chia Pudding
An easy, healthy, no-cook fall dessert that sneaks in lots of fiber, plant protein, and essential vitamins and minerals! The pumpkin cream layer literally tastes like pumpkin pie filling!!!🤤
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!