This post featuring my vegan pumpkin pie chia pudding parfait recipe is sponsored by Danone North America (Silk) and Sprouts. All opinions are my own.
A few weeks ago, Sprouts and Danone North America invited me to attend a “Plant Based Taste Great” event at the Danone North America research and innovation facility in Colorado.
I immediately jumped at the opportunity to tour the Danone North America facility and learn a bit more about the company’s commitment to plant-based living. I believe that Americans consume way too many animal products, and it’s important for many reasons – both health and environmental sustainability – to look at plant-based options in lieu of the multitude of animal products we consume on a daily basis.
Silk offers a variety of plant-based milk products made from soybeans, as well as products made from almonds, cashews and coconuts, offering a variety of plant-based options to fit different dietary positions and tastes.
At the event, I learned that:
(1) Silk is a plant food and beverage pioneer. The company has been promoting a plant-based lifestyle for 20 years.
(2) Silk is a Non-GMO Project Verified product. I think this is AMAZING!! You may not have realized this, but the bulk of the world’s soybean production is genetically modified (94 percent of the soybean production is GMO according to the USDA).
(3) Forty percent of U.S. households consume plant-based beverages – wow! I also learned that 87 percent of plant-based beverage shoppers also buy dairy milk – so many households are drinking a combination of dairy and plant-based beverages.
(4) Danone North America is the largest certified B Corp ever. A B Corp is a company that meets the “highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose.” In other words, this Certification says that Danone North America employs sustainable practices and has an overall mission that goes well beyond padding shareholder pockets.
One topic we did not discuss in length is the nutritional benefits of a plant-based lifestyle nor the nutritional benefits of soy. There are a lot of nutritional myths about soy that I wanted to learn more about (and perhaps debunk), and I was a bit disappointed that the discussion didn’t take a nutritional twist given its focus on plant-based living. I welcome the opportunity to learn more about the nutritional qualities of soy, as well as the health benefits of adding more plant-based foods to my diet.
Ready For Some Plant Power?
I have never used soymilk before (I’ve used almond and cashew milk, but not soymilk), but after learning so many wonderful things about Danone North America and its leading plant-based beverage brand, Silk, I figured it was time to give this beverage a try!
This time of year, I’d be remiss if I didn’t come up with a festive fall recipe… and what is the #1 fall ingredient? You guessed it, Pumpkin! This partnership with Silk offered me the perfect opportunity to come up with a new pumpkin recipe for us all to enjoy.
Knowing I wanted to use both Silk soymilk and pumpkin in my recipe, I dreamed up a vegan pumpkin pie chia pudding parfait recipe that I’m not ashamed to brag is pretty darn good!
I purchased unsweetened Silk soymilk at Sprouts. Silk is the perfect foundation for this recipe.
Personally, I avoid sweetened plant based beverages. I’d rather add my own sweetness if needed. I’m happy to report that Silk offers a variety of unsweetened options, including its organic soymilk, as pictured below.
Here’s how I made the vegan pumpkin pie chia pudding parfaits:
I blended Silk soymilk with pumpkin puree, roasted pecans, pumpkin pie spice and a pinch of Kosher salt in my high-speed blender. I then mixed the wet mixture with chia seeds and let it sit overnight (this helps the chia seeds soak in the moisture and “bloom”).
In the morning, I layered the pumpkin pie chia pudding with gluten-free granola and raisins, and topped it with So Delicious dairy-free whipped cream and a few leftover whole pecans.
What do you think? I think it’s a beautiful fall creation and hope you agree, too!
Beyond looking beautiful, this vegan pumpkin pie chia pudding parfait tastes amazing. You don’t need to add any sugar or sweetness, I promise, as the granola and dried fruit add the touch of sweetness to bring all the flavors together nicely.
In fact, this parfait tastes like pumpkin pie with a little crunch. Who wants to wait until Thanksgiving to enjoy pumpkin pie anyway?!?
While my husband loved the recipe, and agreed it tasted like pumpkin pie, he said it was WAY too much for one person to eat. So we shared one and it was more than enough for us both. We saved the rest for breakfast the next day. (When I make this again, I will layer it into smaller glasses to make them single serve items.)
While I set out to make a breakfast recipe, I realized after eating this that it makes a delicious (and more healthful) dessert recipe too. So, if you don’t like a sweet breakfast, you can enjoy this wonderful plant-based recipe for dessert instead.
Silk soymilk is a great plant-based alternative for dairy milk. Now that I have a big container of it in my fridge, I’ve been using it in my morning coffee. It tastes great and it blends well with my coffee (i.e., there’s no separation).
I hope this post inspires you to try one of Silk’s plant-based “milk” products. So many people are trying to eat less animal products to foster health in their lives, as well as to create a healthier planet.
BONUS TIME: Sprouts’ “Plant Based Tastes Great 35% OFF sale” runs October 31 -November 7, 2018. Stock up on Silk products – or try them for the first time – while they’re on a deep discount at Sprouts. Check your local Sprouts Farmers Market for details.
Vegan Pumpkin Pie Chia Pudding Parfait Recipe
This vegan pumpkin pie chia pudding parfait will get you in the mood for fall as it's bursting with flavors of pumpkin and spices. The best part? This parfait is totally vegan because I used Silk soymilk as the "milk" based. I promise you, plant-based tastes great. This parfait is a testament of that!
- 1/2 cup pecans Toast pecans in a small skillet over medium-low heat for about 1 minute to bring out the rich flavor (optional)
- 1.5 cups canned pumpkin puree
- 1.5 cups unsweetened Silk soymilk OK to use unsweetened Silk almond, cashew or coconut milk
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. Kosher salt
- 1/4 cup chia seeds
- 3 cups gluten-free granola
- 1 cups raisins or other dried fruits
- 1 cup Soy Delicious dairy-free whipped cream
Add pecans, pumpkin puree, Silk soymilk, cinnamon, pumpkin pie spice and salt to a high speed blend. Blend until smooth, about one minute.
Transfer pumpkin mixture to a bowl (preferably a bowl with a resealable lid) and mix with chia seeds by hand. Cover bowl and place in fridge for 8 hours or overnight.
Layer mixture in 8 oz mason jars or glasses, starting with pudding mixture, then adding granola and dried fruit. You can make about two layers, then top mixture with a scoop of whipped cream and any leftover pecans (optional).
Enjoy immediately. Each parfait will serve 1-2 people, and the recipe will make about three parfaits depending on the size of the glass used.