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.

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.

This conversation is sponsored by Silk. The opinions and text are all mine.