Pumpkin Pie Chia Pudding
Table of Contents
Pumpkin pie chia pudding - simple, satisfying, delicious and made with whole ingredients!
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!
Substitutions + Tips
- Pumpkin puree - now, when I first made this recipe I used homemade pumpkin puree, which depending on the squash is not as deep in red-orange color as store-bought, and may have a slightly less concentrated flavor. So, keep that in mind depending on what you use!
- If you want it ultra-creamy, use full-fat coconut milk instead of regular non-dairy milk.
- Don't have pumpkin pie spice mix on hand? Make your own in seconds!
Other pumpkin recipes you should try!
- Pumpkin Protein Smoothie
- Spiced Pumpkin Cake with Dairy-free Cream Cheese Frosting
- Smoky Pumpkin Bisque
Pumpkin Pie Chia Pudding
Pumpkin Pie Chia Pudding, simple, satisfying and delicious, it makes for a autumnal breakfast or post-workout snack!
Ingredients
- 1 cup (245 ml) unsweetened non-dairy milk
- ⅔ cup (155 g) pumpkin puree
- ½ cup (68 g) pitted dates, soaked in boiling water for 15 mins
- ½ cup (120 ml) date-soak water
- 1-2 tablespoons (15-30 ml) maple syrup, or to taste
- 1 ½ 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 ¼ tsp. of ground ginger to pair it perfectly with the pudding), and enjoy!
Notes
- You can substitute the maple syrup for any liquid sweetener, like agave nectar or even sugar-free maple syrup is delicious in this.
- If you're craving more texture, top the pudding with graham cracker crumbs, or chopped nuts.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 297Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gSodium: 182mgCarbohydrates: 66gFiber: 0gProtein: 4g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
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.
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 🙂
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!