Pumpkin Gingersnap Chia Breakfast Parfaits

by August 22, 2017

These pumpkin and gingerbread parfaits capture all the tastes of Fall! They’re filling, high in fiber, and low in refined sugars.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • 1 cup canned pumpkin
  • 1/4 cup chia seeds
  • 2 tablespoon fresh ginger, grated
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ground nutmeg
  • 2 cups non-dairy milk
  • 2 tablespoon pecans or walnuts, chopped
  • 2 tablespoon raisins – they do the sweetening!
  • 4 gluten-free + vegan gingersnap cookies, crumbled


To be made the night before you plan on eating it, or at least 4 hours in advance:

  1. Combine all ingredients but crumbled cookies in a large tupperware container. Mix with a spoon until incorporated.
  2. Seal container and keep in the fridge overnight.
  3. 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.
  4. Serve!

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

10.6 g

Saturated Fat:

1.8 g


159 mg


43.2 g

Dietary Fiber:

6 g

Net Carbs:

37.2 g


21.7 g


7.4 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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