Pumpkin pie chia pudding – simple, satisfying, delicious and made with whole ingredients!
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So, this post would have come to you yesterday, but… I ate the first batch before I could take pictures. Oopsies! That alone should give you an idea of just how good this pumpkin pie chia pudding is. It has all of the traits that pumpkin pie has, but without the crust and a little softer. It’s creamy, cool, sweet, and satisfying. Honestly, I’m not sure if I should recommend this to anyone for breakfast OR dessert! How about both? 😉
Another plus is that this pudding is so easy to make; even the optional topping of sweet cashew cream just goes right in the blender and then into your mouth. Well, at least that’s what happens to me. Basically, you just need to try this for yourself because you have no reason not to!
One Year Ago: Mediterranean Foccacia Bread
Pumpkin Pie Chia Pudding
Pumpkin Pie Chia Pudding, simple, satisfying and delicious.
Ingredients
- 1 cup (245 ml) unsweetened non-dairy milk
- 2/3 cup (155 g) pumpkin puree
- 1/2 cup (28 g) pitted dates, soaked in boiling water for 15 mins
- 1/2 cup (120 ml) date-soak water
- 1 tablespoon (15 ml) maple syrup, or to taste
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 tablespoons (46 g) chia seeds
Instructions
- Place all ingredients besides the chia seeds into a blender and puree until completely smooth. (Be careful of date chunks!)
- Pour the mixture into a jar/cup/vessel and stir the chia seeds into the liquid. Place the cup into your fridge for an hour or until the pudding is cold.
- Top with some sweet cashew cream or vegan whip (add a pinch of salt and 1/4 tsp. of ground ginger to pair it perfectly with the pudding), and enjoy!
Notes
Potassium: 667mg
Vitamin A: 128%
Vitamin C: 10%
Calcium: 47%
Iron: 23% Nutrition facts are approximate (and in this case don't include cashew cream).
Nutrition Information:
Yield: 1 Serving Size: 1 gramsAmount Per Serving: Calories: 344Unsaturated Fat: 0g
This dish would even be great before or after a workout, seeing as it has lots of potassium, protein, calcium and iron. Really, there is no bad time to enjoy this Pumpkin Pie Chia Pudding. I have my second batch just waiting for me to dig into it in the fridge. Mmm..
Edit* The updated header and first images of this pumpkin pie chia pudding are made with canned pumpkin puree. Where as the older photos are with homemade pumpkin puree, of which there is a difference in color.
![Double Pumpkin Beer Float [The Great Vegan Pumpkin eBook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_200,h_200/https://veganyackattack.com/wp-content/uploads/2013/11/pumpkinbeerfloat-fv-500x500.jpg "Double Pumpkin Beer Float [The Great Vegan Pumpkin eBook]")
![Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_300,h_300/https://veganyackattack.com/wp-content/uploads/2021/01/spicyudonnoodlesoup-header-500x500.jpg "Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]")
How did you prepare Pumpkin Puree?
You can buy it canned or, what I did, was cut a pumpkin in half, scrape out the seeds, poke a few holes in the rind with a fork and bake it in a large casserole dish filled 1/4″ high with water at 375 for 45 mins. Hope that helps!
I’ve never had chia seeds, but this looks really yummy! I have to ask though, do the seeds stay crunchy? Thanks! 🙂
They have a tiny crunch to them in the middle, after they soak. So, yes. In my opinion is pretty fun! 😀
Thank you for letting me know. 🙂
I LOVE YOU!
Hi Jackie. Wow this chia pudding looks absolutely amazing! I’ve pinned it and shared it on Twitter.
I just wanted to let you know that I featured you in my 8 Best Vegan Blogs post, along with some of your recipes.
http://www.greenthickies.com/8-best-vegan-blogs-vegan-recipes/
If you like it, I would love it if you could share this with Facebook, Pinterest and Twitter?
Many thanks
From a big fan, Katherine
Delicious! We’ll definitely be making this one! Some pecans and nut butter on top would be incredible!
Great minds think alike, because the first time I made this I added PB to the last bit of it. Let me tell you… divine!
You actually just blew my mind with this recipe. I know what I’ll be having for dessert tonight!
I love how you used so many chia seeds, it makes the pudding look so fun! I am such a nerd, I still haven’t tried chia seeds yet. I need to I know, after this lovely recipe, we need to push me to go grab some LOL! Yum, Hugs, Terra
You definitely have to try these out, Terra! They’re so interesting.. ha ha 😀
Oh yum!! I saw this instagram earlier and glad I now have the recipe. I don’t blame you for eating through the first batch without taking pictures. That would be in the back of my mind!!
How do you make the sweet cashew cream?
There is a link within the recipe that you can click on to take you to the sweet cashew cream recipe. I hope that helps! Thanks!
I don’t see the link either! This looks Devine, making it today, I may add cardamom to mine!!
Mmmmm DEEELICIOUS!! what a great option for a healthy dessert!! This sounds great 🙂
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I finally, finally got around to trying this and loved it! I didn’t have dates in the house so I skipped those and also didn’t feel the need for the cashew cream. It was a nice addition to a post-workout breakfast this morning. I’m going to add protein powder next time and have it as a smoothie!
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can I use canned pumpkin puree? If yes, how much?
Sorry for the delay, Pamela! You would use maybe 1/2-3/4 cup canned pumpkin puree, pure 1 cup of homemade pureed pumpkin.
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