These pumpkin pie chia pudding parfaits are layered with a quick and simple tart cranberry sauce for a healthy dessert or breakfast.
I have a confession to make.
I actually dislike pumpkin pie. Like quite a bit.
For me, pies are meant to be filled with fruit so you get that delicious contrast between the flaky crust and sweet juicy filling. There’s on exception I’ll make and that’s for these pumpkin pie bites. They’re the perfect ratio of crust to creamy filling.
I’m specific about the kind of fruit too. Any berry pie wins hands down over apples or something similar.
So, berry pie > apple pie > cream based pie > pumpkin pie. That’s how it works in my head.
But, I definitely love the flavor of pumpkin pie.
Let’s be honest people, pumpkin barely tastes like anything. It’s really all the spices going on that give it that distinct “pumpkin pie” taste.
So what’s a pumpkin pie hatin’ girl to do this time of year?
Make pumpkin pie chia pudding parfaits instead.
And add some berries to the mix obviously. Berries make everything better.
Chia pudding rocks.
It’s so simple, you can eat it as breakfast, a snack or dessert, it’s healthy and the possibilities are endless.
For a seasonally appropriate version, this dairy free take on it is made with Silk Almondmilk, mixed with all the flavors you’d find in pumpkin pie and layered with a quick and easy cranberry sauce.
Each bite gives you the creamy pumpkin pie taste with a burst of tart cranberries.
Now if this could exist in pie form, I’d be game.
Pumpkin Pie Chia Pudding Parfait
Ingredients
For the Pumpkin Pie Chia Pudding
- 1 1/2 cups Silk Almondmilk unsweetened original
- 1/3 cup pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- pinch of salt
- 1/4 cup chia seeds
For the Cranberry Sauce
- 1/2 cup water
- 2 tablespoons coconut sugar, or other sugar
- 1 1/2 cups fresh cranberries
- 1/4 teaspoon cinnamon
- dash nutmeg
Instructions
For the Pumpkin Pie Chia Pudding
- Whisk together all the ingredients for the pudding except the chia seeds in a large bowl.
- Once fully incorporated, add the chia seeds and mix in. Cover with plastic wrap and refrigerate for at least 3 hours to overnight until a pudding/gel like consistency is achieved.
For the cranberry sauce
- Bring the water and sugar to a boil in a small sauce pot.
- Add the cranberries, cinnamon and nutmeg. Stir and lower the heat to a simmer.
- Simmer, stirring often until the cranberries have broken down and most of the liquid cooked off, about 10-15 minutes. Turn off heat and let cool.
- To assemble the the parfaits, alternate layers of cranberry sauce and chia pudding in glass jars or serving cups.
- Garnish with more cinnamon and/or chopped nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This conversation is sponsored by Silk. The opinions and text are all mine.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Awesome dessert! I finally got to make these pumpkin pie chia pudding parfaits this past weekend and it was such a hit!!
Chia pudding is one of my favorite healthy delights, and I love that you added pumpkin flavors to this, even though pumpkin pie is not exactly your thing. Got to try this soon!