Go Back
Print

Pumpkin Chia Pudding

Easy to make, healthy, and scrumptious... you just might find yourself making this pumpkin pudding year-round!
Course Dessert, Snack
Keyword chia

Ingredients

  • 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
  • 3 tbsp white chia seeds black will discolor pudding some
  • 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.

Instructions

  1. 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.

Recipe Notes

  • 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!