Pumpkin Spice Chia Pudding

Vegan FriendlyNo Sugar FriendlyDessert
Written By Maddie Ginder Scannapieco

PUMPKIN SPICE CHIA PUDDING

Although I am not one to be ready for fall as soon as September hits, I am almost always ready for pumpkin! Start off the fall season right with this pumpkin flavored pudding — or enjoy it any time of year!

This recipe targets:

Paleo | Glucose Friendly | No Sugar Friendly | Vegan Friendly | Gluten-Free | Dairy-Free

If you’re going to go for a snack, this is it! Chia pudding is cheap, easy, quick, gut soothing and blood sugar-friendly. This one tastes like pumpkin pie to me, but even better!

Ingredient list (SINGLE SERVE, DOUBLE THIS FOR LEFTOVERS!)

  • 1/4 cup chia seeds

  • 1/2 cup full fat coconut milk from a can (I use coconut cream from Trader Joe’s), or any non-dairy milk. The creamier the better!

  • 1/4 cup water OR more non-dairy milk

  • 1/4 cup pure pumpkin puree (canned or fresh)

  • 1-3 tablespoons of sweetener to taste (I used about 1 tablespoon of Whole Earth Sweetener’s allulose baking blend for NO sugar!) You could use monkfruit, maple syrup, coconut sugar, stevia, etc.

  • Dash of vanilla extract or vanilla bean

  • 1 teaspoon pumpkin pie spice

  • Pinch of sea salt

Dietary benefits

  • Gluten-free

  • Dairy-free

  • Paleo

  • Glucose friendly

  • Vegan friendly

  • Refined-sugar free option

Steps

Step 1

Mix all your ingredients together in a medium sized glass container. I use a whisk to mix! Continue to stir periodically over the course of about 5 minutes until it is all creamy and smooth. The chia should become “gel-like”!

Step 2

Leave it on your counter to gel, and it will be ready in about 30 minutes! Or you can refrigerate it for an hour or more. The longer it sits, the more gel-like it will become. You may add more liquid accordingly, but this recipe calls for the perfect amount for a creamy texture!

Step 3

Store in the fridge, and when you’re ready to enjoy the deliciousness, top it with all the goodies! I love coconut whipped cream, coconut yogurt, a sprinkle of nuts and/or seeds (I use pecans) and some figgies or other fruit of choice!

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Maddie Ginder Scannapieco
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