Pumpkin Chia Pudding Parfaits
Pumpkin Chia Pudding Parfaits- made with pumpkin puree and naturally sweetened with pure maple syrup, these parfaits are layered with tons of flavor and texture. Perfect to prep for healthy breakfasts or snacks! (plant-based, gluten-free)
I feel like this time of year is that strange transitional period where the cool mornings are giving us a glimpse of fall, yet the middle of the day is still warm enough to feel like summer. Like it’s not quite sweater weather but we’re starting to wear things like long sleeved dresses and ankle boots.
Well consider these pumpkin chia pudding parfaits the perfect transitional treat. They’re easy to prep, no cooking or baking required, and they’re light and refreshing with hints of fall flavor in every bite.
The idea for these actually popped in my head several years ago when we had breakfast at Jane on Fillmore in San Francisco. To be honest, I usually don’t like the seedy texture of chia pudding but after I tried their version, my mind was forever changed. I wouldn’t say there was anything fancy about it, it was more the way that they layered it with granola that had lots of crunchy texture and fresh fruit to gave it a hint of sweetness. I decided to make a version more suited for autumn and topped it with crunchy pumpkin spice granola, aka what fall dreams are made of.
Pumpkin Chia Pudding Parfait Ingredients
- Pumpkin Puree- Always double check to make sure you are buying pumpkin puree and NOT pumpkin pie mix. They’re usually right next to each other at the store and it’s such a bummer when you buy the wrong one. My favorite brand is Farmers Market because I like that’s organic and stored in a BPA-free can.
- Milk- You can use any kind of milk you like here. I like unsweetened vanilla almond milk (which also tends to be the lowest in calories) but oat and soy milk are great options as well.
- Vanilla Extract- Just a hint of vanilla amps the flavor of the chia pudding. My favorite for no-bake treats is Simply Organic Vanilla Flavoring because it’s not alcohol based. That means you can use a little more if you want and not taste that bitter alcohol flavor.
- Pure Maple Syrup- Maple syrup blends perfectly with the fall spices and provides an unrefined source of sweetness. Feel free to use more if you like it really sweet.
- Pumpkin Pie Spice- This is where most of the “pumpkin flavor” comes from in the recipe so keep that in mind if you want to add more. Simply taste test the mixture prior to adding the chia seeds to see if you want more sweetness (maple syrup) or pumpkin spice.
- Chia Seeds- You can use white or black chia seeds if you want. There isn’t much of a difference other than their appearance.
- Yogurt- Plain yogurt gives these parfaits a delicious tang that pairs really well with the sweetness of the pumpkin chia pudding. My favorite is Kite Hill’s plain unsweetened almond milk yogurt.
- Granola- Sprinkling crunchy granola in between the layers of yogurt and chia pudding provide the perfect marriage of texture and flavor. Purely Elizabeth makes a fabulous pumpkin granola or you can make your house smell delicious with a homemade version using my favorite recipe.
How to Make Pumpkin Chia Pudding Parfaits
The hardest part of making these is waiting for the chia pudding to set in the fridge. I like to give it a full 8 hours to make sure the seeds are properly hydrated. Here’s how easy it is to make:
- Whisk together pumpkin puree, milk, maple syrup, vanilla and pumpkin spice in a large bowl.
- Pour in the chia seeds and stir to combine.
- Allow the pudding to chill in the refrigerator for about 8 hours. I like to stir it a few times during the chilling period to prevent lumps from developing.
- Once the pudding is thickened, you can assemble the parfaits. These little tulip jars are my favorite to store them in. Start by layering yogurt in the bottom with a handful of granola on top. Then add a layer of pumpkin chia pudding, more yogurt and finish with granola on top. That’s all there is to it!
I’m telling you guys, if you’re on the fence about chia pudding please give these a try! I have a feeling they will change your mind. Trust me, my toddler goes nuts over these parfaits and he is one finicky dude these days. Oy vey.
Still Craving Pumpkin? Check these out!
- The Best Vegan Pumpkin Bread
- Healthy Pumpkin Baked Oatmeal
- Vegan Pumpkin Blender Muffins
- Gluten-free Pumpkin Cake
- How to Make Pumpkin Butter
- Whole Grain Pumpkin Spice Waffles
- Pumpkin Spice Steel Cut Oatmeal
Pumpkin Chia Pudding Parfaits
- ½ cup pumpkin puree, not pumpkin pie mix!
- 2 cups unsweetened vanilla almond milk, or preferred milk
- ½ teaspoon vanilla extract, or 1 teaspoon if using vanilla flavoring
- 4 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice, use more or less depending on personal preference
- ½ cup chia seeds
- 16 ounces plain or vanilla yogurt
- 8 ounces pumpkin granola
- In a large bowl, combine the pumpkin puree, milk, maple syrup, vanilla extract, and pumpkin pie spice. Whisk until smooth and well combined. Taste test to see if you prefer more maple syrup or pumpkin spice and adjust accordingly.
- To the bowl, add the chia seeds. Stir together until combined then cover and refrigerate for at least 8 hours. You'll need to stir the chia pudding once or twice during the chilling period to keep it from forming any large lumps.
- Once the pudding has thickened you can assemble your parfaits. In small jars or lidded bowls, layer a few tablespoons of yogurt in the bottom, top with a handful of granola, and another layer of chia pudding. Repeat with yogurt and then finish with granola on top. You should have enough to make 7 parfaits total.
- Serve immediately or seal the jars and refrigerate for up to 1 week. Note: the granola will soften as it sits so if you'd like your granola crunchy you can store the chia pudding in the refridgerator then assemble the parfaits the morning of.