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
Recipe type: Dessert
  • 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
  1. 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.
  2. 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.
  3. Puree cashew cream ingredients together in a blender and refrigerate to thicken.
  4. 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.

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