Pumpkin Parfait


Pudding Ingredients:

1 cup Pumpkin
1 cup Almond Milk
1 tsp Cinnamon (you could use Pumpkin Pie Spice instead)
1 tsp Vanilla
2 Tbsp Honey (could use maple syrup or Stevia drops to taste)
5 Tbsp Chia Seeds

Whipped Topping:

1 can of Coconut Cream
4 drops of Stevia (or use honey to taste if you choose)


Cinnamon to Sprinkle on top
Cinnamon Stick for decoration (optional)
Combine first 5 ingredients (pumpkin, almond milk, cinnamon, vanilla, honey)in a blender. Put in a storage container and mix in the chia seeds, cover and put in refrigerator for several hours or overnight. The chia seeds will expand and thicken the mixture.

Whipped Topping:

Place the can of coconut cream in the freezer for several hours or in the refrigerator overnight.

When ready, scoop out the thicker cream that has formed on the top and put into a mixing bowl. Reserve the remaining liquid for another use. Whip the coconut cream until it reaches a whipped cream consistency. Add sweetener to taste. Cover and put in the refrigerator to thicken more.

To make the parfait, spoon alternating layers of pudding and whipped topping into a glass, bowl or parfait glass, ending with the whipped topping on top. Sprinkle cinnamon on top. You can place a cinnamon stick inside for decoration.

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