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Recipes /
Refined Sugar-Free Pumpkin Pie Chia Pudding Parfait

November 16, 2022

This weekend, I found myself with a serious craving for pumpkin pie, so I decided to give one of my favorite fall desserts a healthy twist and transform it into a nutritious, sugar-free Fab 4 breakfast.

The result? A delicious, guilt-free treat that totally satisfied my sweet tooth. By swapping in wholesome ingredients and skipping refined sugars, I was able to create a pumpkin pie-inspired dish that not only tasted incredible but also kept me feeling full and energized. The Fab 4 concept—focusing on a balance of protein, fat, fiber, and greens—was the foundation of this recipe, ensuring it provided sustained energy to power through the morning. And the secret ingredient that took this dish to the next level? Our new Pumpkin Spice Grass-Fed Protein Powder! It adds the perfect seasonal flavor while giving the recipe an extra boost of clean, muscle-nourishing protein.

What makes this even better is that it doubles as a meal prep hero! With the busy holiday season upon us, having a batch of this healthy pumpkin pie breakfast on hand means you can enjoy something sweet without derailing your wellness goals. It's the perfect way to indulge in the festive flavors of fall while staying on track with your nutrition.

Whether you're after a quick breakfast or a satisfying snack, this Pumpkin Pie Chia Pudding Parfait is an excellent choice. It’s simple to make, stores well in the fridge, and can be enjoyed throughout the week. Plus, it makes a wonderful seasonal treat to share with friends and family, offering a healthier alternative to traditional sugary desserts. And with our Pumpkin Spice Protein Powder, you get all the fall flavor you love, with the added bonus of clean protein to fuel your day.

Prep Time
5 minutes
Total Time
25 minutes
Servings
1-2
Freezer Friendly
No

Ingredients

Chia Pudding:

2 tablespoons of organic pumpkin puree
1 teaspoon of organic vanilla
1 tablespoon of pumpkin pie spice (optional)
1 - 1.5 cups of canned coconut milk
1 scoop of Be Well by Kelly Pumpkin Spice Grass-Fed Protein Powder
4 tablespoons of chia seeds

Crust:

2 tablespoons of grain-free pumpkin spice granola - I am using Gratisfied

Toppings:

4 tbsp of full-fat coconut milk or coconut cream
1 tsp of organic vanilla

Directions

To create your chia pudding, pour one can of coconut milk into a pot with organic pumpkin, pumpkin pie spice, and organic vanilla, and whisk together while simmering over medium heat for about 3-4 minutes.
Turn off the heat and add 1 scoop of Be Well by Kelly Pumpkin Spice protein powder and whisk together until clumps are dissolved. Let cool and transfer to a mason jar or resealable cup.
Add chia seeds to the mixture, stir to combine and store in the fridge overnight. *To get the best chia pudding, after about 20 to 30 minutes pull your chia seed pudding back out of the fridge and mix it up with a fork to eliminate clumps. Then put it back to set overnight.*
For the coconut cream, store a can of full-fat coconut milk or coconut cream in your refrigerator overnight. In the morning, scoop out the solidified part of your coconut milk or about 4 tablespoons of coconut cream into a bowl, add 1 teaspoon of vanilla, and whisk until smooth.
For your base, add grain-free pumpkin spice granola to the bottom of a mason jar. For a sugar-free alternative, crush walnuts and pecans and toast them in a pan with a little pumpkin pie spice and 1/2 tsp coconut oil for 3-5 minutes.
Add your chia pudding on top of the granola, and top it off with a scoop of coconut cream, an extra sprinkle of granola, and a dash of cinnamon. Enjoy!