Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding is a delicious and healthy seasonal treat for both breakfast and dessert. You can layer it with fruit in the morning. Or you can top it with coconut whipped cream and chocolate chips in the evening.

You may have noticed that I'm a big fan of chia seed pudding.

For example, I like it simply flavored and topped with tropical fruit in Green Chia Pudding.

And I also enjoy it with my favorite tea in Matcha Green Tea Chia Pudding.

It's really easy to make different flavors.

All you need to do is combine chia seeds with a liquid, stir well, then let it set up in the refrigerator for an hour or overnight.

Therefore, I decided to make this pumpkin pie flavor to celebrate the seasonal produce.

Moreover, it works well for both breakfast and dessert, depending on what toppings you add.

This recipe is for one serving. However, you can easily make as many servings as you like at the same time.

But before we get started, here's a shopping list of the ingredients we will need with affiliate links for your convenience:

• Medjool dates
• Organic pumpkin puree (not to be confused with pumpkin pie filling)
• Organic unsweetened soy milk (or your favorite unsweetened non-dairy milk)
• Cinnamon
• Ginger
• Ground cloves
• Chia seeds
• Your favorite toppings, such as fresh fruit, coconut whipped cream, or Mini chocolate chips

Now we're ready to make Pumpkin Pie Chia Pudding!

Will you top it with fruit?

Or enjoy it with coconut whip and chocolate chips?

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Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding can be served for breakfast, a snack, or dessert. Add your favorite toppings such as seasonal fruit for breakfast, or coconut whipped cream and mini chocolate chips for dessert.

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Print Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 30 minutes

Resting Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 1

Calories: 362kcal

Author: Amy Katz

Ingredients

• ▢ 1-2 Medjool dates, (add more if you like your pudding sweeter)
• ▢ ½ cup pumpkin puree, (not pumpkin pie filling)
• ▢ ¾ cup unsweetened non-dairy milk, (organic soy, almond, or coconut)
• ▢ ½ tsp ground cinnamon
• ▢ 1 pinch ground ginger
• ▢ 1 pinch ground cloves
• ▢ 3 Tbsp chia seeds
• ▢ fruit, or other toppings, such as pomegranate seeds, kiwi berries, coconut whipped cream, or mini chocolate chips

Instructions

• ▢
  In a high-speed blender, blend the dates, pumpkin puree, non-dairy milk, cinnamon, ginger, and cloves until very smooth.
• ▢
  In a medium bowl, add the liquid to the chia seeds.
• ▢
  Stir well, and continue stirring every few minutes for about 15 minutes.
• ▢
  Cover and refrigerate for at least one hour, or overnight.
• ▢
  Just before serving, stir again, then add your favorite toppings. Enjoy!

Nutrition

Calories: 362kcal | Carbohydrates: 50g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 791mg | Fiber: 18g | Sugar: 24g | Vitamin A: 19440IU | Vitamin C: 5.1mg | Calcium: 513mg | Iron: 5.5mg

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