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Refined Sugar-Free Pumpkin Pie Chia Pudding Parfait

November 16, 2022

This weekend, I had an intense craving for pumpkin pie, so I decided to transform one of my favorite fall desserts into a nutritious, sugar-free Fab 4 breakfast option. The result was a delightful, guilt-free treat that perfectly satisfied my sweet tooth.

By using wholesome ingredients and avoiding refined sugars, I managed to create a pumpkin pie that not only tasted amazing but also kept me feeling full and energized. The Fab 4 concept, which emphasizes a balance of protein, fat, fiber, and greens, was the foundation for this recipe, ensuring that it provided sustained energy throughout the morning.

What’s even better is that this pumpkin pie breakfast can double as a convenient meal prep option. With the holiday season approaching, having a batch of this delicious, healthy pie on hand means you can indulge in something sweet without compromising your wellness goals. It’s a perfect way to enjoy the festive flavors of fall while maintaining a nutritious diet.

Whether you're looking for a quick breakfast or a satisfying snack, this pumpkin pie chia pudding parfait is an excellent choice. It’s easy to prepare, keeps well in the fridge, and can be enjoyed throughout the week. Plus, it makes for a wonderful seasonal treat that can be shared with friends and family during the holidays, offering a healthier alternative to traditional sugary desserts.

Prep Time
10 minutes
Total Time
20 minutes
Servings
1-2
Freezer Friendly
No

Ingredients

Crust:

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

Filling:

2 tablespoons of organic pumpkin puree
1 teaspoon of organic vanilla
1 tablespoon of pumpkin pie spice
1 can of coconut milk
1 scoop of Be Well by Kelly Vanilla protein powder
4 tablespoons of chia seeds

Topping:

1 can 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 frying pan 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 1/2 scoop of Be Well by Kelly Vanilla protein powder and whisk until clumps are gone.
Pour the mixture over 4 tbsp of chia seeds 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, then 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 min.
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.