Pumpkin Chia Parfait

Pumpkin Chia Parfait

Around Thanksgiving, I have definitely eaten pumpkin pie for dessert…more than one day in a row.  Eek.  But there’s something so comforting about the smell and the flavors…and the whipped cream…yum.

As I’m trying to be healthier these days, one of the main things I do so that I never feel deprived is try to get the same flavors with healthier ingredients.  And if I can sneak some superfoods in there…score!

If you haven’t had chia seeds yet, they are this an amazing little superfood that is actually the same thing that was used for Chia pets back in the day (Cha-cha-cha-chia!)  These little seeds are packed with fiber, calcium, manganese, phosphorous, protein and omega 3’s.  They don’t really taste like anything, but when you put them in liquid, they soak it up, take on the flavor, and turn it into a gel/pudding.

For this recipe, I decided to use the chia seeds to gel up some spiced pumpkin flavors, and top it with this coconut whipped cream thing that I keep hearing about.  The best part of this recipe is that it’s actually full of nutrients and all natural…so you don’t have to feel guilty about having pumpkin pie for breakfast.

Pumpkin Chia Parfait

Yields: 4

  • For the pumpkin pudding:
  • 1 can pumpkin (organic without BPA lining)
  • 1 cup plain almond milk
  • 1/4 cup maple syrup (grade b)
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp ground cloves
  • pinch salt
  • For the "crust":
  • 1/2 cup pecans
  • 3 medjool dates
  • For the toppings:
  • 1 can full fat coconut milk
  • 3 fuyu persimmons

For the pumpkin pudding, add all ingredients except chia seeds into a blender and blend well. Transfer the mix to a bowl or tupperware, add the chia seeds and set aside in the fridge for at least an hour (overnight works too).

Blend together both ingredients for the crust in a food processor and set aside.

Peel and dice the persimmons, set aside.

When ready to serve, whip up the [coconut whipped cream according to these directions|http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html].

Layer the crust on the bottom, then the pumpkin pudding, then the persimmons, and top with the coconut whipped cream. Add a sprinkle of cinnamon to make it extra pretty. I like using wine glasses, but you can use anything that allows you to layer the ingredients. This will hold up in the fridge for a few hours if you want to make it ahead of time.

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