Pumpkin Pie Chia Seed Pudding Recipe

This creamy pumpkin pie chia seed pudding is a healthy, make-ahead breakfast or snack packed with fall flavour. Made with coconut milk, real pumpkin, and warming spices, it's quick to prep and perfect for busy mornings.

Course Breakfast

Keyword pumpkin chia pudding

Prep Time 10

Resting Time 1

Total Time 1 10

Servings servings

Calories 370kcal

Author Savanah

Ingredients

2 cups coconut milk or milk of choice
½ cup canned pumpkin puree Can use fresh puree
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ cup chia seeds
Whipped coconut cream optional, for topping

Instructions

In a blender or food processor, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice.
2 cups coconut milk, ½ cup canned pumpkin puree, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice
Blend until smooth.
Add the chia seeds and pulse just enough to mix them evenly.
½ cup chia seeds
Pour into small containers or a serving bowl.
Refrigerate for at least 1 hour or overnight to thicken.
Serve chilled, topped with whipped coconut cream and a sprinkle of cinnamon if you like.
Whipped coconut cream

Nutrition