If you like pumpkin pie, you’ll love this Pumpkin Pie Chia Pudding made with coconut milk, pumpkin purée and autumnal spices. Enjoy with whipped cream and crushed graham crackers!
I love pumpkin pie, and while I was putting together some new chia pudding recipes to share, I thought I ought to make a pumpkin pie version since I had a can of pumpkin purée hanging around in my pantry. I’ve already been whipping up some new fall pumpkin recipes (like this Pumpkin Turmeric Latte) so a pudding recipe seemed fitting, too!
This Pumpkin Pie Chia Pudding is absolutely delightful with some whipped cream on top (I’ve been loving the dairy-free coco whip by So Delicious). Crushed graham crackers on top would also make a great topping.
How to Make Pumpkin Pie Chia Pudding
To make this pudding you’ll need:
- a can of coconut milk
- chia seeds
- pumpkin purée
- maple syrup
- vanilla extract
- cinnamon, nutmeg, and ginger
A lot of chia pudding recipes involve mixing together the ingredients in a bowl, covering, and allowing to thicken on its own (since chia seeds are like little sponges that gelatinize when exposed to water). But I like to take it up a notch and blend it for an ultra creamy pudding.
Pumpkin Pie Chia Pudding
A creamy pumpkin pie pudding made with chia seeds, coconut milk and spices.
Ingredients
- 1 can full-fat coconut milk (400ml)
- 1 can pumpkin purée, unsweetened (400ml)
- 1/4 cup chia seeds
- 1/4 cup water
- 4 tbsp maple syrup (or to desired sweetness)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- pinch sea salt
Toppings
- whipped cream
- crushed graham crackers
- sprinkle of cinnamon
Instructions
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Add all ingredients to blender and blend on high for 30-60 seconds.
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Mixture will thicken rapidly as chia seeds expand. If mixture is too thick to blend, add an extra 1/4 cup water.
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Transfer to container or jar and let chill in refrigerator for about an hour.
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Top with whipped cream (and crushed graham crackers if you're feeling fancy) and enjoy!
Recipe Notes
Store in fridge for up to 3 days, or freezer for a few months. If frozen, let thaw completely before enjoying.
If you make this Chocolate Chia Pudding, leave a comment and review below!
Other chia puddings you might like:
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