ALLERGENS: NONE
This Pumpkin Pie Chia Pudding is a fantastic way to embrace fall. It’s a protein-filled treat that’s perfect for breakfast or whenever you want a sweet treat.
In past years I’ve tried to steer clear of pumpkin recipes, basically because I didn’t want to be anywhere near the pumpkin spice craze that has taken over our culture. But I realize that’s a ridiculous thing because the squash itself has nothing to do with that nonsense. So this year I’m going full-bore into fall with a handful of recipes that embrace the almighty pumpkin and celebrate its flavor. Last week it was this Pumpkin Bisque with Candied Pepitas, and today it’s a delicious Pumpkin Pie Chia Pudding.
I know, I know. This probably isn’t too far off from being “pumpkin spicy.” But I like to think that it’s a little more elevated than that with its rich flavors and textures, not to mention the protein boost that comes along with the chia seed. There are spices in there, of course. They’re complimentary and not dominating though.
Ingredients
This one is really easy to make. There are only ten ingredients and most of the “cook time” is just the mixture setting in the fridge. Obviously there are chia seeds and pumpkin—that’s the canned kind, by the way. They’re mixed with milk to create a thick, textured pudding mixture. And there are also a few fall flavors like cinnamon, nutmeg, ginger, allspice and cloves. A tablespoon of maple syrup brings in the sweetness, and a pinch of salt balances that out. See? Easy!
I’m a big fan of putting this recipe together at night and having it for breakfast in the morning. You can mix it with some plant-based yogurt, top it with granola, some pumpkin seeds, or just about anything and it’s going to taste great. And it works great as a little afternoon snack, too. Whenever you’re hungry it’s a surefire palate pleaser.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Pumpkin Pie Chia Pudding if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Pumpkin Pie Chia Pudding
Ingredients
- 1/4 cup chia seed
- 1 cup plant-based milk (I used oat)
- 1/2 cup pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1 Tbsp. maple syrup or agave
- pinch of salt
Instructions
- Mix all ingredients together in a large bowl. Cover and refrigerate for at least 2 hours before serving.
Hi, Your photo looks great and I’d like to try the recipe, but I have some questions:
It says it makes 4 cups and 1 cup is a serving. But there’s only 1 cup of plant milk, 1/2 cup pumpkin and 1/4 cup chia seeds to make up the bulk, so I don’t see how that will yield 4 cups? Also, there’s no maple syrup listed in the recipe, although it is in the text. You list a 1 cup serving as 180 calories, but won’t that depend a lot on what type of plant milk you use? The numbers for the recipe ingredients 1/2 c. Pumpkin -50 calls, 1 c. Plant milk- 30 calories, Maple syrup? – 50 calories per T. and 1/4 c. Flaxseeds- 194 calories, just don’t add up, unless it makes 2 cups and there are 2 servings per recipe. Looking forward to your reply.
Hi Cyndi,
Thank you for your comments! You’re right, it should absolutely be 2 cups. I mistyped, but the recipe is now updated. And because I forgot the maple syrup the calorie count was low. It’s around 250 per serving (total for the recipe the chia seeds are 160, the milk—I used oat and have noted that in the recipe, 50 for the maple syrup, 140 for the can of pumpkin, and the remainder coming from the spices).
Thanks again for your eagle eye and I hope you enjoy the recipe!