Pumpkin Gingersnap Chia Parfaits
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 4
These pumpkin and gingerbread parfaits capture all the tastes of Fall! They’re filling, high in fiber, and low in refined sugars.
  • 1 cup canned pumpkin
  • ¼ cup chia seeds
  • 2 tablespoon fresh ginger, grated
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon all spice
  • ¼ teaspoon ground nutmeg
  • 2 cups non-dairy milk – I used unsweetened vanilla almond milk
  • 2 tablespoon pecans or walnuts, chopped
  • 2 tablespoon raisins – they do the sweetening!
  • 4 gluten-free + vegan gingersnap cookies, crumbled
  1. To be made the night before you plan on eating it, or at least 4 hours in advance:
  2. Combine all ingredients but crumbled cookies in a large tupperware container. Mix with a spoon until incorporated.
  3. Seal container and keep in the fridge overnight.
  4. When complete, portion out into 4 parfait style cups, or bowls and crumble 1 cookie over top each parfait. You can also put some of the crumbled cookie at the halfway point as I did.
  5. Serve!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/11/pumpkin-gingersnap-chia-breakfast-parfaits/