Pumpkin Pie Chia Pudding Parfait

Dec 25, 2012

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.