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Pumpkin Pie Chia Pudding Parfait (WFPB, vegan)

September hits and give me all things pumpkin.
I created this to fill that "I need pumpkin pie" craving.
It feels and tastes decadent, but it's totally healthy. Packed with pumpkin, chia, and cashews -- with no processed, white sugar or dairy.

Note: I get my chia seeds, walnuts, rolled oats, canned pumpkin, etc all from Thrive Market. So many WFPB staples right to your door.

You can just eat the chia pudding, but putting it in a glass with the other ingredients as a layered parfait is just over the top and soooo good. This will be layers of chia pudding, cashew cream, and then an oat and walnut crumble.

Pumpkin Chia Pudding Ingredients:

15 oz can of pumpkin (plain pumpkin, NOT pie filling)
1 1/4 cups of plain oatmilk (you can sub any preferred non-dairy milk, but oat has a natural sweetness that works here)
1/4 cup chia seeds
2 tsp maple syrup (can adjust as needed)
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg (note: you can use pumpkin pie spice in place of individual spices)
1/4 tsp vanilla extract
dash of salt

Stir all ingredients together in a large bowl. Allow to sit in refrigerator for at least an hour, stirring again about 30 minutes in. 

Then, use THIS RECIPE to make Sweet Cashew Cream.

Finally, for the oat crumble, take equal parts raw oats (I used rolled oats), walnuts, and a spoonful of ground flaxseed. I did this in a 'slap chopper' but a few pulses in a food processor would also work. Just want it all blended/chopped into a crumble, mealy texture.

Now layer all ingredients. I put crumble in, then chia pudding, then cashew cream. Repeat until serving dish is filled. Top with a bit of extra crumble.