Pumpkin Pie Chia Pudding
No-cook pumpkin pie chia pudding: An easy, nutritious treat that brings the best of fall flavors to your breakfast, snack, or dessert.
About Pumpkin Pie Chia Pudding
Fall lovers will tell you that one of the best things about fall is the resurrection of pumpkin pie spice. Love it or leave it, if you like chia pudding, you’ll love the flavors in this pumpkin chia pudding recipe.
Summertime brought flavors like mango chia pudding, blueberry lemon chia pudding and strawberry lime chia pudding. But, now that fall is in the air, fall breakfasts like pumpkin chia pudding are front and center.
Why You’ll Like This Recipe
No Cook- like most chia pudding recipes this recipe involves no cooking.
Gluten free & Dairy Free
Versatile– can be enjoyed for breakfast, as a snack or for dessert
Good Fats – the recipe uses coconut milk which is a nourishing and healthful fat.
Ingredients
- white chia seeds
- pureed or canned pumpkin (not pumpkin pie mix)
- coconut milk – use full fat coconut milk for a thick consistency
- maple syrup – recommended due to the deep flavors that are reminiscent of fall
- vanilla extract
- cinnamon
- ground ginger
- allspice
- nutmeg
- granola to serve – make your own (as seen here), otherwise I recommend using a low sugar, grain free variety
Topping Ideas
Tips and Tricks
- For a more creamy chia pudding, use a whisk for even distribution of the coconut milk.
- Make ahead breakfast: place the prepared chia pudding in individual glass containers and allow to set overnight.
- To save some time you can use 1 tsp of pumpkin spice blend seasoning instead of the spices mentioned in the recipe.
Other Nutritious Cha Pudding Recipes
Pumpkin Pie Chia Pudding
Ingredients
- 13.5 oz coconut milk (1 can)
- 6 tbsp chia seeds
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 tsp vanilla extract
- 5 tbsp canned pumpkin
Topping
- granola (optional to serve)
Instructions
- In a mixing bowl, combine the maple syrup, pumpkin, spices and vanilla. Whisk to evenly distribute.
- Add the coconut milk and stir until smooth.
- Sprinkle with chia seeds and stir to distribute.
- Set aside the mixture for 10 minutes to thicken.
- Once chia seeds mixture has started to thicken, stir a bit more. Distribute evenly into serving dishes or glass jars.
- Cover and place in the fridge for at least 4 hours or overnight.
- Serve plain, with some granola or an extra drizzle of maple syrup.
