Healthy Pumpkin Pie Chia Pudding

Not only is this Healthy Pumpkin Pie Chia Pudding recipe filled with delicious fall flavor, it’s also loaded with antioxidants and fiber, and is gluten- and dairy-free. Go ahead and indulge!


I did something good.

Something really really good.

So good it caught me by surprise.

Like when a dog toots and scares itself because it’s not quite sure where it came from. “Did I do that? Was it me!?”

OK but enough about dog toots because I certainly don’t want to crush your appetite.

Not only is this Healthy Pumpkin Pie Chia Pudding recipe filled with delicious fall flavor, it's also loaded with antioxidants and fiber, and is gluten- and dairy-free.Why the surprise?

Well I was hoping this Healthy Pumpkin Pie Chia Pudding would turn out pretty yummy but I had no clue it would turn out THIS yummy.

It’s eat-the-entire-batch good, and if you feel so inclined well go right on ahead — it’s filled with vitamin A as well as fiber and healthy fats to balance out the natural sugars (i.e. no inflammatory, unhealthy blood sugar spike that’s going to kickstart cravings or leave you “hangry” a few hours later!).

Related Post: What Being “Hangry” Says About Your Blood Sugar Levels

The cherry on top?

It could not be easier to make! Such a delicious treat and no baking (or unhealthy ingredients) required 🙂

Not only is this Healthy Pumpkin Pie Chia Pudding recipe filled with delicious fall flavor, it's also loaded with antioxidants and fiber, and is gluten- and dairy-free.

Ingredients:

Serves 2-3

 

*Since coconut oil has a melting point of around 75ºF, your coconut milk may be solid if you keep your house cool. To melt the coconut milk, simply place the unopened can outside in the sun or in a bowl of warm water for 10-15 minutes. Give the can a shake before opening it to make sure it’s melted!

Directions:

Combine the coconut milk, pumpkin puree, pumpkin spice, and maple syrup in a large mason jar. Secure the lid on the jar and give it a good shake. Add the chia seeds and shake again.

Place the pudding in the refrigerator to set (it takes a few minutes for chia seeds to absorb liquid and gel) for at least 10 minutes before giving the jar another shake and serving.

Serve (or just eat straight from the jar because it’s THAT GOOD) and enjoy!


Happy Fall, my friends!

Not only is this Healthy Pumpkin Pie Chia Pudding recipe filled with delicious fall flavor, it's also loaded with antioxidants and fiber, and is gluten- and dairy-free.

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  1. Oh good question! Just coconut cream, which you can mix with a little maple syrup, stevia, or honey for sweetness 🙂 I really just added it so it looked prettier (chia pudding is never very pretty!).

  2. About 58 and it’s probably 3 servings. It’s key to note that 25 of those grams of carbs are from the chia seeds, which for the same serving have 25 grams of fiber. Similarly, 20 are from the pumpkin, which has 8 grams of fiber.

    If you wanted to decrease the carbs, you could use stevia instead of the maple syrup (though it’s SO good with the maple!).

  3. Hi there, this sounds amazing! Not that I probably need to…but how long do you think this would keep in the refrigerator? Thanks

  4. Nadia, What is the difference between pumpkin puree and just canned pumpkin? I thought they were the same but my pumpkin chia pudding seemed very thick.

  5. We tried the Allergy Friendly Pumpkin Pie Chia Pudding as printed in the Mother Earth Living Nov/Dec issue. It doesn’t anything like the picture just above the recipe (in the pint jar mug)! It does however look more like your website’s photo. So we are confused. It turned out as a very thick pudding dark pumpkin pie colored. Whereas the pint mugs shoe a pale yellow coloring. Which should it look like?

  6. Hi, Melinda! It’s funny that you say that – I did not take the photos for the magazine and I honestly have no clue who did! So it should look like these pictures here on my website. Did you enjoy it!? Hope so!