Pumpkin Pie Chia Pudding

by | Nov 2, 2021 | Breakfast, Dessert

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 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.

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Servings 4 servings
Author Meghan

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

  1. Add all ingredients to blender and blend on high for 30-60 seconds.

  2. Mixture will thicken rapidly as chia seeds expand. If mixture is too thick to blend, add an extra 1/4 cup water.

  3. Transfer to container or jar and let chill in refrigerator for about an hour.

  4. 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:

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

You might also like…

Chickpea Curry

Chickpea Curry

This rich Chickpea Curry made with coconut milk, tomato and ultra-flavourful spices takes less than an hour to make. I love Indian food. It's for sure one of my favourite cuisines. We like to order it in sometimes, but many recipes are also very easy to make at home,...

Beef & Broccoli Stir Fry

Beef & Broccoli Stir Fry

Stir fry's make excellent weeknight meals, and this easy Beef & Broccoli Stir Fry with garlic, ginger, and soy sauce is sure to make it onto your weekly rotation. I have fond memories of eating this Beef & Broccoli stir fry when I was about 5 weeks pregnant. I...

0 Comments

Submit a Comment

Your email address will not be published.

Recipe Rating




MEGHAN LIVINGSTONE, CNP

Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for healthy, simple living. I’m here to inspire you to listen to your body, eat mindfully and wholesomely, and create a fulfilling life that’s completely unique to you.

ARCHIVES