Pumpkin Pie Chia Pudding Parfaits with Coconut Yogurt and Maple Pecan Crunch
Spiced pumpkin chia pudding layered with coconut yogurt and maple-glazed pecans. Takes 15 minutes hands-on and tastes like pumpkin pie in a glass.
- Prep
- 10 min
- Cook
- 6 min
- Rest
- 3 h
- Serves
- 4
Pumpkin Pie Chia Pudding Parfaits with Coconut Yogurt and Maple Pecan Crunch is a vegan dessert recipe made with pumpkin purée (not pie filling), unsweetened soy milk, chia seeds. It takes 16 minutes of hands-on time, plus 3 hours resting, serves 4, and each serving has 351 calories, 9 g of protein and 13 g of fiber.
Soy milk and pumpkin purée make a pudding base that sets thick and creamy, and the warm pie spices go right into it so every spoonful tastes like pumpkin pie filling. Plain coconut yogurt adds a cool, tangy layer between the sweet pudding layers. The pecans get toasted in a dry pan and then coated in a little maple syrup, so they stay crisp and give the parfait something to bite into. Whisk the pudding a second time after 10 minutes so the chia doesn't clump.
Ingredients
Pumpkin Chia Pudding
- 1 cup245 gpumpkin purée (not pie filling)
- 1½ cups365 gunsweetened soy milk
- ½ cup96 gchia seeds
- 3 tbsp60 gmaple syrup
- 1 tsp4.2 gvanilla extract
- 1 tsp2.6 gground cinnamon
- ½ tsp0.9 gground ginger
- ¼ tsp0.6 gground nutmeg
- 1 pinch0.2 gground cloves
- 1 pinch0.4 gsalt
Maple Pecan Crunch
- ½ cup50 gpecans, roughly chopped
- 1 tbsp20 gmaple syrup
- ¼ tsp0.7 gground cinnamon
- 1 pinch0.4 gsalt
To Assemble
- 1 cup227 gplain unsweetened coconut yogurt
Kit: medium mixing bowl, whisk, skillet, parchment paper, 4 glasses or jars
Tips
- Use pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced, so the pudding will come out too sweet.
- In a hurry? Blend the pudding mixture for 30 seconds after adding the chia. Broken-up seeds set in about 1 hour and give a smoother, mousse-like texture.
- Taste the base before adding the chia and add more maple syrup if you like. It's easier to adjust while it's still loose.
Swap ideas
- Oat milk or almond milk instead of soy milk
- Works the same way. Almond milk gives a slightly thinner, lighter pudding and oat milk a sweeter one.
- Walnuts instead of pecans
- A little more bitter and earthy, and just as crunchy after the maple glaze.
- 1 3/4 tsp pumpkin pie spice instead of the individual spices
- Quicker to measure, and the flavor stays close to the original.
- Maple syrup stirred into the coconut yogurt (1–2 tsp)
- Makes the yogurt layer sweeter, for anyone who finds plain coconut yogurt too tangy.
The numbers
Nutrition per serving
351kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 3.5 g 18%
- Sugars
- 18.4 g
- Sodium
- 142 mg 6%
- Potassium
- 437 mg 9%
- Calcium
- 458 mg 35%
- Iron
- 3.6 mg 20%
- Vitamin C
- 3 mg 3%
- Vitamin B12
- 1.44 µg 60%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Pumpkin, canned, without salt, Soymilk, original and vanilla, with added calcium, vitamins A and D, Seeds, chia seeds, dried, Syrups, maple, Vanilla extract, Spices, cinnamon, ground, Spices, ginger, ground, Spices, nutmeg, ground, Spices, cloves, ground, Salt, table, Nuts, pecans, So Delicious Dairy Free Unsweetened Plain Coconutmilk Yogurt (manufacturer label; serving 3/4 cup = 170 g, converted to per 100 g)
Method
In a medium bowl, whisk the pumpkin purée, soy milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt until smooth, with no streaks of pumpkin left.
Whisk in the chia seeds until evenly spread through the mixture. Let stand for 10 minutes, then whisk again to break up any clumps that have formed.
Cover and refrigerate until thick and spoonable and the seeds are soft rather than crunchy, at least 3 hours or overnight. If it's too stiff, stir in a splash of soy milk.
While the pudding sets, toast the pecans in a dry skillet over medium-low heat, stirring often, until fragrant and a shade darker, 4–5 minutes.
Add the maple syrup, cinnamon and salt to the pan and stir constantly until the syrup bubbles, thickens and coats the nuts in a sticky glaze, about 1 minute. Spread them on parchment and let cool completely so they crisp up, about 10 minutes.
To assemble, spoon about 1/3 cup pumpkin chia pudding into each of 4 glasses or jars. Top with 2 tablespoons coconut yogurt, then repeat the pudding and yogurt layers.
Break up the cooled pecans and scatter them over the parfaits just before serving so they stay crunchy.
Storage: Keep the chia pudding covered in the fridge for up to 5 days. Assembled parfaits without the pecans keep for 3 days. Store the maple pecans in an airtight container at room temperature for up to 1 week and add them just before serving.
Questions
- How much protein is in pumpkin pie chia pudding parfaits with coconut yogurt and maple pecan crunch?
- Each of the 4 servings has 9 g of protein, 13 g of fiber and 351 calories, calculated from USDA FoodData Central values for every ingredient.
- Is pumpkin pie chia pudding parfaits with coconut yogurt and maple pecan crunch vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does pumpkin pie chia pudding parfaits with coconut yogurt and maple pecan crunch take to make?
- 10 minutes of prep and 6 minutes of cooking, so 16 minutes of hands-on time, plus 3 hours of unattended resting.
- Can you make pumpkin pie chia pudding parfaits with coconut yogurt and maple pecan crunch ahead?
- Keep the chia pudding covered in the fridge for up to 5 days. Assembled parfaits without the pecans keep for 3 days. Store the maple pecans in an airtight container at room temperature for up to 1 week and add them just before serving.
- What can I substitute in pumpkin pie chia pudding parfaits with coconut yogurt and maple pecan crunch?
- Oat milk or almond milk instead of soy milk — works the same way. almond milk gives a slightly thinner, lighter pudding and oat milk a sweeter one.. Walnuts instead of pecans — a little more bitter and earthy, and just as crunchy after the maple glaze.. 1 3/4 tsp pumpkin pie spice instead of the individual spices — quicker to measure, and the flavor stays close to the original.. Maple syrup stirred into the coconut yogurt (1–2 tsp) — makes the yogurt layer sweeter, for anyone who finds plain coconut yogurt too tangy..
- Does pumpkin pie chia pudding parfaits with coconut yogurt and maple pecan crunch contain tree nuts?
- Yes — the ingredient list includes tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 29, 2026 ·American
