Pumpkin Pie Chia Pudding Parfait
I would describe this dessert as a deconstructed pumpkin pie; it has all the elements–crust, pumpkin pie filling, and “cream.” It was tasty, but I’m not a huge pumpkin fan, so the small size of this serving (I used a Turkish tea glass) was just right. Thank you to my friend, Chris, for the crystal serving tray that I used to stage this photo–it was a perfect Christmas gift!
This recipe is courtesy of YumUniverse and although it has three different components, they all only take a few minutes to prepare, so the dessert comes together really quickly.
Pumpkin Pie Chia Pudding Parfait
Author: Super Veggie Mom
Recipe type: Dessert
Ingredients
- Pudding Ingredients
- ¼ cup chia seeds
- 1½ cups pumpkin pie filling (already spiced/sweetened)
- ½ cup water
- 3 tbsp maple syrup (optional, if pie filling is sweetened to your liking)
- 1 tsp peanut butter or 1 tbsp almond butter
- Crumbly Pie Crust Topping Ingredients
- 1½ cups almond flour (I made my own by whizzing raw almonds through the blender)
- ¼ tsp fine ground sea salt
- ½ tsp sucanat (I used a little stevia instead)
- 1 tbsp unrefined coconut oil, melted
- Cashew Cream Ingredients
- ¼ cup cashews, soaked
- ½ cup pure water
- 2 tsp maple syrup
- Pinch of salt
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Mix pie crust ingredients together with a fork, then spread on a cookie sheet and bake for 10-15 minutes. Remove from oven and set aside.
- Mix pie filling ingredients together and let the sit for about 10 minutes so the chia seeds have a chance to soak up liquid and plumpen.
- Puree cashew cream ingredients together in a blender and refrigerate to thicken.
- There you go! You have the three ingredients, now you just layer them in a glass when the pudding and cream have thickened. Serve immediately after layering.
Leave a Reply