So, I’m drinking the pumpkin kool-aid, y’all… I don’t know if my fall spirit is just shining extra bright this year, or if it’s just a by-product of having a food blog, but I definitely want allll the pumpkin flavored things. Like pumpkin pie. And pumpkin flavored granola. And heck, give me the damn obligatory pumpkin spiced latte…
YOLO. Carpe diem. Go big or go home. Balls to the walls. Pumpkin me.
This is like the little recipe that could. I think I can I think I can. I was so determined to get it right and there were a lot of failures in the process.I wanted the pumpkin pudding juuuust right and what I learned from this recipe is, this don’t have to be complicated.
Sometimes you just need to throw all the yummy things into a blender or food processor and see what happens.
Third time’s a charm, I guess. This is the stuff autumn dreams are made of. I love the mixture of the of textures and I have so many ideas for different variations! So. I hope you guys like pumpkin because…. there may be at least a few more pumpkin recipes coming your way.
This recipe is probably too easy to make, though it does require some forethought for the different layers. Here’s how you make this yummy Pumpkin Pie Parfait:
First things first. Make your granola as seen here and here. You can also go with a store-bought brand. I recommend my favorite here. The granola really gives you that crunchy satisfaction that contrasts the pumpkin layer. I’m dreaming of the different granola variations I can make and pumpkin spice granola is totally on my list.
Chia pudding takes some overnight forethought. So, the night before, add all your chia ingredients to a mason jar. Shake it up and place it in your fridge overnight. This will firm up and be ready and delicious for you in the morning.
In a food processor, combine your pumpkin puree, coconut milk, agave nectar, cinnamon, cloves, nutmeg and vanilla.
Turn it on for about 30 seconds. Using a rubber spatula, scrape down the sides. Then turn it on again.
Transfer the contents into a container. You can eat it immediately, or you can let it sit in the fridge for some awesome meal prep. When you first make it, it is very fluffy. After some time in the fridge, it gets that pudding-pie texture.
Layer layer layer! I went with these layers because I love the different textures from the chia, to the pumpkin, to the granola crunch, and burst of pom.
Vanilla Chia Pudding
- 13.5 oz. (1 can) unsweetened coconut milk
- 1/3 cup chia seeds
- 2 tablespoons agave nectar
- 1/2 teaspoon vanilla
- 15 oz. pumpkin puree
- 1/3 cup unsweetened coconut milk
- 3 tablespoon agave nectar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vanilla
- Make granola if you’re including it.
- Add the coconut milk, chia seeds, agave nectar, and vanilla to a mason jar.
- Shake it up and place it in your fridge overnight.
- In a food processor, combine your pumpkin puree, coconut milk, agave nectar, cinnamon, cloves, nutmeg and vanilla.
- Turn it on for about 30 seconds. Using a rubber spatula, scrape down the sides. Then turn it on again.
- Layer the granola, chia pudding, and pumpkin pie pudding!
- Per serving: Calories 186; Fat 5.1g (Sat 1.3g); Protein 5.0g; Carb 30.5g (net carbs 22g); Fiber 8.5g; Sodium 7mg
- Serving Size: 4