Go Back

Pumpkin Chia Parfait

Servings 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.