Pumpkin chia pudding is on the menu today!
How good does that look?
But, tell me kids… are you still into chia puddings?
Because when I developed this recipe a good seven or eight years ago (the recipe is also in Plant-Powered Families) chia puddings were “in”.
It was the same time that kale was king. You know, all those memes about kale being the solution to every health woe and nutritional need. 😆🙄
But let’s get back to chia. And chia pudding. This Pumpkin Chia Pudding!
We know chia is nutritionally impressive. But are we eating it as much now? Do you guys still make chia puddings?
Or, are you eating chia in baked goods or smoothies? To me, chia puddings are the easiest way to eat an appreciable amount of chia seeds… in a tasty way!
Because I’m not a fan of chia puddings with the seeds intact. Anyone else?
While I love the look of the whole chia seeds, I don’t love the taste – and most certainly do not the seeds in my teeth!
I’ve also found that people tend to be more receptive to a chia pudding – when it looks like a ‘normal’ pudding.
So, I blend ’em.
This Pumpkin Chia Pudding is no different. Everything pops into the blender, whiz it up.
Then – bingo! You’ve got a delicious dessert or snack.
Oh, and extra bonus: there’s no waiting around for the pudding to set.
Pumpkin Chia Pudding Made To Impress
So, make the pudding straight up and it’s a delicious snack and not-too-sweet dessert.
However, amp it up by layering in vegan whipped cream and crumbled graham or spice cookies? …
Now you’ve created a very fine, very special and elegant dessert!
A dessert that’s perfect for Thanksgiving. Or Christmas. Or Easter – for you #pumpkinlovers. I know you’re out there! Just own it. 😬
Lord knows I’ve owned my love for chocolate and ice cream!
Alrighty, enough talking. Let’s get to blending!
Enjoy x Dreena
Pumpkin Chia Pudding
- 3/4 cup pure pumpkin not pumpkin pie mix, see note
- 3/4 cup plain or vanilla unsweetened non-dairy milk see note
- 1/4 cup pure maple syrup
- 1-2 tbsp coconut sugar or pinch stevia, see note
- 2 tbsp white chia seeds (use 1 if black chia)
- 1 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp allspice
- pinch ground ginger optional, I omit it when making for the kiddos
- 1/8 tsp sea salt slightly rounded
- 1/2 tsp pure vanilla extract or vanilla seeds from one bean
- Optional toppings: shaving of dark chocolate vegan cookie crumbles (see note), vegan whipped cream.
In a blender, add all ingredients. Blend for a minute or more (depending on blender, my Blendtec pulverizes the seeds quickly), until the seeds are fully pulverized and the pudding begins to thicken (it will thicken more as it refrigerates).Taste, and if you’d like it sweeter, add a teaspoon or two more of coconut sugar or maple syrup (not too much maple syrup or it will become loose). Transfer mixture to a large bowl/dish, and refrigerate until chilled, about 1/2 hour or more (it will thicken more with chilling, but really can be eaten straight away.). Serve, sprinnkling with optional toppings if desired.
- Milk Note: I typically use unsweetened almond milk (either plain or vanilla) when I make this pudding. If you are using a sweetened vanilla milk, reduce the sweetener to taste.
- Pumpkin note: Canned pumpkin can really vary in consistency. Some are thinner, others a little more loose. I use Farmers Market brand which is very thick and dense, and bonus – organic.
- Sweetener Note: I love coconut sugar, and I think it adds a buttery-sweet note to recipes. You may not need/want it in this pudding, the maple syrup may add enough sweetness for your taste (and the type of milk used will also affect sweetness). If you’d rather use stevia, add just a pinch or two and test along the way, as too must stevia can ruin the flavor. You can also add a little extra maple syrup, but no more than about a tablespoon or two, as the pudding can become a little loose.
- Idea: Serve paired with crumbled ‘Gingery Cookies’ from LTEV, or ‘Snifferdoodles’, or a vegan graham-type cookie. It will taste like pumpkin pie in a bowl!
Photo credit: Nicole Axworthy