Pumpkin Chia Pudding Parfaits
Pumpkin Chia Pudding Parfaits are made with real pumpkin puree and layered with crunchy pumpkin granola. They taste just like pumpkin pie!
This is the recipe that I was patiently preserving my pumpkin spice granola for last week! I tell ya, it wasn’t easy but these babies were definitely worth the wait.
The idea for chia seed pumpkin parfaits popped into my head a few weeks ago when we had breakfast at Jane on Fillmore in San Francisco. I usually don’t like the seedy texture of chia pudding (unless it’s blended) but I ordered the chia parfait on their menu in hopes that it might change my mind.
I wouldn’t say there was anything fancy about it, it was more the way that they layered it with a 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 fall, topped it with crunchy pumpkin spice granola and diced honeycrisp apples, aka the BEST apples on the face of the planet.
You might have already noticed this by the first couple of pictures, but I tried making it two different ways, one blended with dates and one unblended with maple syrup.
To my surprise, we both preferred the unblended version. I’m not sure if it was from the maple syrup but the pumpkin flavor was much more prominent in the second one.
I listed both options in the directions so that you can try it however you prefer. I know that whole chia seeds look a little weird so I totally get wanting to blend it.
Layering it with plain or vanilla dairy-free yogurt makes for an extra special treat but it’s also delicious without. You can top with your favorite granola or whatever nuts, seeds, or fruit you have on hand. Hemp seeds, walnuts, raisins, pears or persimmons would all be delicious. The main idea is to create a mix of textures to help disguise the chia seeds.
Brandon and I both agreed that they tasted just like pumpkin pie, which we both happen to love. Even if you’re not dairy-free or vegan, they still make a delicious and healthy breakfast!
Pumpkin Chia Pudding Parfaits
Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 2 cups unsweetened vanilla almond milk (or preferred plant-based milk)
- 4 tablespoons maple syrup (or 4 pitted Mejdool dates)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon tumeric (optional)
- 1/2 cup chia seeds
- for topping: granola or nuts and seeds, coconut yogurt, diced apples or pears
Directions:
For non-blended version with maple syrup: In a bowl, whisk together all ingredients (except the chia seeds) until smooth. Stir in chia seeds until well combined. Cover and refrigerate overnight to thicken. Serve layered with yogurt and desired toppings.
For blended version with dates: Combine all of the ingredients except for the chia seeds in a blender and blend for 10 seconds, until smooth. Add the chia seeds to the blender and blend on high for 15 seconds, so that the chia seeds dissolve. Taste test to see if you prefer it a little sweeter and add maple syrup or more spices, as needed. Transfer to a sealed bowl and refrigerate overnight to thicken.
Pudding will keep for up to 1 week in the refrigerator.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
This reminded me that I haven’t had chia pudding in a long while. This looks tasty and I love how simple it is to prepare and that you snuck some turmeric in there, too.
I love that you made this two ways–both ways sound pretty good to me, though I am a huge maple syrup fan. Also, these photos are stunning lady (as always) :) My favorite thing that is that I already have all these ingredients–WIN.
Yum! Both versions sound pretty awesome. I need to make something with pumpkin before November 1st, otherwise I’ll be a complete failure as a blogger….
Your photos are stunning and I’m loving all the toppings!
great photos! that looks super yummy :) I’m always looking for a great chia pudding recipe and this looks perfect for those pumpkin cravings we all get in the fall. Thanks for sharing!
~Andrea Tiffany~
http://aglimpseofglam.blogspot.com
I love the way that these are layered! My sister is a hugeeee chia pudding person but sometimes the texture is too odd for me. I need to give this a try!
That looks so good. I have 3 big cans of pumpkin in my pantry and I am trying to figure out what to do with them :)
What a fun autumn chia pudding! So pretty. I’m not big on chia pudding either, but I might give this a try!
I absolutely adore whole chia seeds (not to mention every other ingredient you included). These look so delicious!
I love chia seeds and pumpkin- so this combination is genius!! Parfaits are my favorite so this is a must try on my list…I can’t wait to make it!!
I love chia pudding, and I especially love it sweetened with maple syrup. :) The layers in these parfaits are so pretty, and topping them with apples and that delicious granola sounds so perfect! These I need to try. :)
Yum!! This looks awesome. I’ve always wanted to try the chia parfait at the Jane. And agree completely – honeycrisps are #1.
I normally prefer my chia pudding blended as well, but I totally agree that adding pumpkin makes whole chia seeds a lot more manageable. Love that you used both maple syrup or dates for sweetener options, but I might have to argue that Pink Ladies are the best apples out there :P
Every single time I go grocery shopping, I mean to throw a bag of chia seeds into my cart and I always forget! You always have the best recipes with chia seeds so I need to remember this week. I’m loving all things pumpkin and this is even better because you threw my beloved Honeycrisp into the mix :)
I am REALLY looking forward to making this!!
Oh la la! Let me grab my spoon!
You’ve actually convinced me to give chia seeds a go again- I’ve failed miserably with it and cursed Alexis for even suggesting it as a monthly ingredient theme :p I’m going to try this with the maple as directed- I’ve previously used brown sugar and um…table sugar but this looks a better option :)
I love to know that you were sore, by the way … :)
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