Recipe was downloaded from

Pumpkin Spice Chia Parfait

Pumpkin Spice Chia Parfait
  • Prep Time: 30 Minutes
  • Serving Size: 4 servings
  • Vegan

Warm fall spices and plant based protein make for a sweet and autumnal breakfast treat.


Pumpkin Spice Chia:

  • 240 g unsweetened almond milk
  • 110 g pumpkin pie filling
  • 80 g chia seeds
  • 40 g maple syrup
  • 25 g sliced almonds
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Coconut whipped cream:

  • 1 can full fat coconut milk, chilled in the fridge overnight
  • 20g maple syrup


To make the coconut whip:

  1. About 30 minutes before you intend to make the whipped cream, place a mixing bowl in the freezer to chill.
  2. Open the can of coconut milk and scoop out the solid white cream into the chilled mixing bowl. You can save the liquid for smoothies or another use.
  3. Using an electric mixer, beat the cream until smooth and no lumps remain. Add in maple syrup.
  4. Place in fridge until ready to serve.

To make the pumpkin pie chia:

  1. Set out 4, 250ml jars.
  2. In a mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, and spices.
  3. Sprinkle in chia seeds and gently fold in. Allow to set for 10 minutes, until the seeds thicken.
  4. At this point, portion the pumpkin pie chia into the jars.
  5. Top with heaping spoonful of coconut whip and almonds.
  6. You can make this snack ahead of time and store in sealed containers in the fridge for up to 4 days.

About The Author

Sara Stevens

Sara Stevens

Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.

Follow Us For News, Contests, Updates and More!