Pumpkin Spice Chia Pudding Parfaits

Pumpkin Spice Chia Pudding Parfaits


For the pudding

  • 1/2 cup raw pecans
  • 4 tbsp coconut sugar (or sub maple syrup)
  • 1 1/2 cups organic pumpkin puree
  • 1 1/2 cups almond milk
  • 1 tsp pumpkin pie spice
  • 1 tsp ceylon cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tbsp alcohol free vanilla extract
  • Pinch of celtic salt
  • 1/4 cup chia seeds

For the parfait

  • Pomegranate seeds
  • Candied pecans
  • Blackberries


  • Heat a small skillet over medium heat. Add pecans and toast until golden brown, about 4-5 minutes.
  • Add pecans, sugar, pumpkin, milk, and spices to a blender. Process until smooth, about a minute.
  • Transfer to a medium sized bowl.
  • Add in chia seeds and whisk until incorporated.
  • To set, pop into the freezer after mixing it and check on it every 10 minutes, stirring until it reaches a good pudding texture.
  • It should last covered in the fridge for about a week.
  • To make the parfait, layer in a jar the pumpkin spice chia pudding, and top with desired fruit, chopped nuts, etc. I used pomegranate seeds, my candied pecan recipe and sliced blackberries.

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