Healthy Pumpkin Pie Chia Pudding
Real Food Recipes Recipes
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.
Why the surprise?
I was hoping this Healthy Pumpkin Pie Chia Pudding recipe would turn out 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 🙂
- 5 tbs organic chia seed
- 1/2 cup full-fat canned coconut milk (melted*)
- 1 cup organic pumpkin puree
- 2 tsp organic pumpkin spice
- 1 tbs pure maple syrup (not the high fructose corn syrup with maple flavoring, I beg you!)
- Totally optional: I added a bit of coconut cream (from full-fat canned coconut milk) to the top, mostly just to make it look prettier! (Chia pudding is never all that pretty!)
*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!
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!
They’re these Weck jars! Cute shape, right!? 🙂
Hello I was wondering about your jars! Where did you get the jars
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.
Yay for all things pumpkin!!! These look delicious! The perfect little snack or treat.
Chia pudding is such a treat! Adding pumpkin sounds above and beyond!
What a great treat for the season! There’s never too many pumpkin recipes!
I’ve had a recipe like this on my list! SO beautiful. I can’t wait to try it 🙂
I’m all about this pumpkin stuff! And I can have this… no dairy and no eggs! Yay!
That looks like the classic perfect recipe!!! LOVE it!
MMmm chia pudding is a staple in my house and this sounds like perfection!
It really is so yummy! Hope you enjoy 🙂
Mmmm this looks so good! I have made lots of Chia puddings but not pumpkin yet.. Thanks for foraging ahead and creating that recipe for us!!
Hey, Hannah! LOL I’d say up to 5 days to be safe but yeah… won’t last that long 🙂
Hi there, this sounds amazing! Not that I probably need to…but how long do you think this would keep in the refrigerator? Thanks
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!).
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!).
What is the white stuff on top?
do you know how many carbs are in this?
Oh, man, this looks DELICIOUS!! I’m making it tonight! Thank you for creating / sharing.