Pumpkin Pie Chia Pudding Parfait

All the delicious pumpkin pie flavors with out all the work! What I love about chia pudding is you can really make it into any kind of flavor you want . . . think cookies n’ cream, strawberry shortcake, or simple vanilla, the possibilities are endless!

This chia pudding comes together in minutes and is loaded with a heavy dose of vitamin A thanks to the pumpkin. The chia seeds are a true superfood, loaded with protein, calcium, and fiber. This makes for a special dessert but also a wonderful breakfast or sweet snack.

Just as a reminder when making chia pudding you want to whisk the chia seeds in the milk mixture -- not blend, or else it will turn into a really thick smoothie as opposed to a chunky pudding. It’s also super important to use a coconut milk with thickeners, such as Thai Kitchen or Whole Foods or Sprouts brand coconut milk.

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Yield: 4 Servings

Pumpkin Pie Chia Pudding Parfait

•   1 1/2 cups non-dairy unsweetened milk (almond, coconut, cashew, etc . . . )
•   1 (15 ounce) can coconut milk ( I like “Thai Kitchen Organic” from Costco)
•   1/2 cup pure maple syrup
•   1 teaspoon cinnamon (Simply Organic)
•   1/2 teaspoon pumpkin pie spice (Simply Organic)
•   1/4 teaspoon ground ginger (Simply Organic)
•   3/4 cup canned pumpkin (not pumpkin pie filling)
•   1/2 cup chia seeds (Navitas Naturals)

1.  Blend together non-dairy milk, coconut milk, maple syrup, spices, and canned pumpkin until smooth.
2.  Pour mixture into a large bowl. Thoroughly whisk in chia seeds. Place in the refrigerator, covered, for 2 hours or more. Whisk again before serving.