We've been harboring this recipe for a few weeks now and are excited to finally share! This creation came about intuitively and without much foresight - but isn't that often the case with the best recipes? We happened to have quite a bit of pie filling leftover from a homemade vegan pumpkin pie made to share on Thanksgiving, and decided to make a parfait out of it along with some chia pudding (also leftover). We happened to have some fresh pomegranate fruit and raspberries available, and that chunk of Rawmio Puffed Cereal Crunch bark was the perfect finishing touch. We went back and created an actual recipe from this impromptu fusion of yumminess, and the result was such a treat! 

 

Recipe

Pumpkin Pie Chia Pudding Parfaits with Pomegranate and Pecans

Serves 2 

Pumpkin Pie Pudding Layer

3/4 cup young Thai coconut meat

3/4 cup pumpkin purée - we used canned from a BPA-free can

2 tbs coconut sugar

1/4 cup Dastony whole coconut butter

1 tsp fresh minced ginger

1 inch Tahitian vanilla bean

1/2 tsp vanilla extract

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/8 tsp salt

Vanilla Chia Pudding Layer

4oz almond milk - unsweetened and preferably homemade/raw 

4 oz coconut water - fresh from a Thai coconut or try Harmless Harvest or Exotic Superfoods brands

3 tbs chia seeds

1/2 tsp vanilla extract or 1/4 tsp vanilla bean 

Instructions

Pumpkin Pie Pudding - 

1. Blend ingredients until smooth like pudding

Chia Pudding - 

1. Blend all ingredients in your blender to form a vanilla flavored milk. 

2. Add milk to container with chia seeds, stir thoroughly, and let soak for at least 2 hours, shaking/stirring occasionally to prevent clumping - a thick pudding will form. (you can let it soak overnight in the fridge as well) 

Assembly

Grab some granola, sprouted buckwheat, fresh seasonal fruit (pomegranate or persimmon tasted amazing), berries, pecans, etc., and layer your ingredients to form a beautiful parfait. Enjoy!