An easy and healthy fall inspired breakfast, snack or dessert with only 5 simple and wholesome ingredients you will obtain a deliciously thick and creamy pudding in no time! – Easy Pumpkin Spice Chia Pudding Recipe [Dairy and Nut Free, Paleo, Low Carb].
We are almost in October and with that, we can certainly see pumpkins everywhere! I love fall and everything that has to do with it!
Now, that I am a full-time mom I can really appreciate all the family activities around fall like the pumpkin patches or rides, where I know my little one will have a blast!
Also, I’m so glad that finally, the temperature will cool down a little. Here in South Louisiana, the weather is crazy hot! :)… so, feeling that cool breeze will be great!
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This recipe is packed with vitamins, proteins and a punch of flavors! so good! You can prepare this overnight and eat it for breakfast, evening snack or dessert. The flavors of this recipe are similar to a pumpkin pie with a healthy added ingredient; chia seeds. I usually add chia seeds to my smoothies or when eating a yogurt. I buy them in bulk and this is my favorite brand. Chia seeds are full of nutrients that provide many benefits to the body and brain. They contain protein, fiber, healthy omega-3s, vitamins B1, B2, B3 and many antioxidants! All this converted into a delicious thick and creamy pudding that taste like pumpkin pie!
You can certainly make this recipe sugar free and add your favorite toppings such as fruits, granola, nuts or anything you like! Now its your turn! Try this recipe and enjoy its flavor and texture! let me know what you think about it!
- 2 cups coconut milk (or milk of choice)
- 1/2 cup fresh or canned pumpkin puree
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1/2 cup chia seeds
- whipped coconut cream (optional)
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In a blender or food processor, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract and the pumpkin pie spice.
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Blend or process on high till smooth.
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Add the chia seeds and pulse, so that it is well distributed.
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Pour it into serving bowl or cups and refrigerate for anywhere between an hour to overnight.
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Serve chilled with whipped coconut cream (optional) and a sprinkle of cinnamon.
Instead of Pumpkin Pie Spice, use the following spices:
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground cloves
- ½ teaspoon of ground ginger
- ¼ teaspoon of ground nutmeg
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How long will the recipe, once made, keep in the refrigerator?
Hi Stephanie, I’ve found chia pudding to last up to 5 days in the refrigerator.
Should the coconut milk be full fat, or does it matter?
Hi Elizabeth! You can use full fat or lite coconut milk. I prefer the lite version because it will keep the chia seed fully hydrated.