This plant-protein filled treat is great for breakfast all through squash season! The pumpkin chia pudding is made with silken tofu, then layered with granola and vanilla yogurt. Delicious!

three jars of pumpkin pudding parfait stacked together on a marble table top

The first time I incorporated silken tofu into a chia pudding to boost the protein content was for my Pina Colada Pudding in VYA’s Plant-Basted Meal Prep, and it was so dang good. It offers a lean protein component that also adds a creaminess to the pudding, and basically turns it into an unbaked pumpkin pie filling in this case?

Ramekins of ingredients like pumpkin puree, chia seeds, tofu, granola and yogurt

I have a pumpkin chia pudding recipe from years ago, but thought I’d switch it up a bit here. Made it into a parfait that has granola for crunch and a “crust” element, then layering with vanilla yogurt which kinda acts like a whipped cream topping. Of course, this recipe is versatile and you can decide what to serve it with depending on your preferences!

blending pumpkin chia pudding ingredients into a smooth puree in the blender

Substitutions + Tips:

Silken tofu – if you have a soy allergy, use 1/2 cup coconut milk instead. Though it won’t be as high in protein, it will still be delicious. Though I’ve not tried it, you could also add a scoop of plain protein powder with the coconut milk.
Pumpkin puree – I used plain, canned pumpkin puree for this, not the sweetened pie filling.
Chia seeds – I pureed them for this pudding to help accelerate the thickening/chilling time and also give it a smoother consistency.
Maple syrup – you could also use agave nectar or your preferred liquid sweetener, I would not use a granulated sweetener as the liquid helps to blend the mixture.
Granola – I made my Oil-free Banana Buckwheat Granola to pair with this but your favorite granola will do! I am also a huge fan of Nature’s Path granolas, they have many vegan options!
Vanilla non-dairy yogurt – as said before, this is to act as kind of a whipped cream vibe, but if you like things on the less sweet side, use unsweetened vanilla yogurt. Any variety of non-dairy base will work for this recipe.

Spreading layers of parfait in a glass jar

If you’re into this protein pudding parfait, you’ll love these recipes too!

Yield: 4

Pumpkin Protein Chia Pudding Parfait

Name: Pumpkin Protein Chia Pudding Parfait
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: gluten-free
Ingredients: 1 cup (235 g) plain pumpkin puree; 1 cup (225 g) silken tofu, drained; 1/2 cup (90 g) chia seeds; 1/3 cup (80 ml) maple syrup, to taste; 1/4 cup (60 ml) non-dairy milk; 1 1/2 teaspoons pumpkin spice blend; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 2 cups (230 g) granola; 2 cups (490 g) non-dairy vanilla yogurt

This plant-protein filled treat is great for breakfast all through squash season! The pumpkin chia pudding is made with silken tofu, then layered with granola and vanilla yogurt. Delicious!

Prep Time 15 minutes

Chilling/Set Time 30 minutes

Total Time 45 minutes

Ingredients

1 cup (235 g) plain pumpkin puree
1 cup (225 g) silken tofu, drained
1/2 cup (90 g) chia seeds
1/3 cup (80 ml) maple syrup, to taste
1/4 cup (60 ml) non-dairy milk
1 1/2 teaspoons pumpkin spice blend
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 cups (230 g) granola
2 cups (490 g) non-dairy vanilla yogurt

Instructions

Place pumpkin, tofu, chia seeds, maple syrup, milk, pumpkin spice, vanilla, and sea salt in a blender and puree for 60 seconds or until mostly smooth. Taste and adjust seasonings and sweetener if need be. Know that spice will enhance after setting for a bit and hydrating in the process.
Refrigerate mixture for 30 minutes and have ready your yogurt and granola. In 4 jars that hold 12-16 ounces, start your layers with 1/4 cup (58 g) granola, then spread about 1/4 cup of chia pudding over it in an even layer, then 1/4 cup (123 g) yogurt and repeat once more, for a total of 6 layers. Top with a lil' extra granola or chopped pecans if you're feeling fancy.
You can chill these for up to 5 days (though the granola won't be as crunchy), for meal prep, in an airtight container. Otherwise serve once chilled, and enjoy!

Notes

Silken tofu - if you have a soy allergy, use 1/2 cup coconut milk instead. Though it won't be as high in protein, it will still be delicious.

Pumpkin puree - I used plain, canned pumpkin puree for this, not the sweetened pie filling.

Maple syrup - you could also use agave nectar or your preferred liquid sweetener, I would not use a granulated sweetener as the liquid helps to blend the mixture.

Granola - I made my Oil-free Banana Buckwheat Granola to pair with this but your favorite granola will do! I am also a huge fan of Nature's Path granolas, they have many vegan options!

Vanilla non-dairy yogurt - as said before, this is to act as kind of a whipped cream vibe, but if you like things on the less sweet side, use unsweetened vanilla yogurt. Any variety of non-dairy base will work for this recipe.