Pumpkin Spice Chia Pudding
This Pumpkin Spice Chia Pudding is rich, creamy and dreamy, while still being incredibly healthy, making it a delicious fall treat.
Fall is my favourite season of all, and I used to get so excited when the festive drinks started showing up on coffee shop menus, especially the pumpkin spice latte. As soon as the leaves would turn, I would put on a warm woolly sweater and head to my local Starbucks for a cup to go. In fact, my sister and I used to make it a yearly ritual and we would always go together for our first cup of the season. It was a fun thing to do together, and something we always looked forward to, but looking back it makes me cringe a little.
Don’t get me wrong, I love my sister, and Iove going for coffee with her, but now what we both pay a lot more attention to the quality of the food we eat and drink, the fact that our beloved grande pumpkin spice latte contains 50 grams of sugar is enough to scare me away from it forever. However, that doesn’t mean I’ve not lost my love for the flavour of pumpkin spice, I just find different ways to do it like this Pumpkin Spice Chia Pudding.
I know this recipe might sound a little odd, but I can assure you that the taste of this is bang on. The combination of spices in this recipe and addition of the coconut cream topping helps to make it a rich and satisfying treat made completely of whole foods. Heck, start your day off with my gluten-free Pumpkin Spice Pancakes, and end the day with this Pumpkin Spice Chia Pudding and I promise you’ll be dreaming sweet pumpkin spice dreams.
Pumpkin Spice Chia Pudding
In order to create the coconut whipped cream topping you will need to use full-fat coconut milk, light coconut milk will not work. If you don’t like coconut milk, you could use almond milk or dairy milk in the pudding instead.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 2 1x
- Category: Snack, Dessert
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1 cup pumpkin puree
- 400ml can full-fat coconut milk
- 1/4 cup chia seeds
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Toppings: Coconut cream (see instructions), cinnamon, maple syrup, chopped pecans
- Open the can of coconut milk; remove the coconut cream top from the can and add it to a small bowl. Pour 3/4 cup of the liquid milk into a different large bowl, this will be used to make the pudding. Reserve the remaining liquid in the can, and transfer to the fridge with the bowl of coconut cream (separately). These will be used to make the coconut whipped cream topping.
- In the same large bowl with the 3/4 cup of coconut milk, combine the pumpkin puree, cinnamon, ginger, nutmeg, vanilla extract, maple syrup and chia seeds. Mix with a spatula to ensure everything is well combined.
- Transfer pudding mixture to 2 medium sized mason jars, cover and add to the fridge for 2 hours or overnight.
- When you are ready to serve the pudding, prepare the coconut whipped cream. Remove reserved can of coconut milk and bowl of coconut cream from the fridge.
- In a medium bowl, add coconut cream and using a large whisk or fork, thoroughly whisk cream to add air. In batches, add a small amount of the reserved can of coconut milk to the coconut cream to create a whipped coconut cream. You are looking to create a rich and frothy texture. Depending on your brand of coconut milk, you might need all of the reserve liquid or just a few splashes to create the frothy coconut whipped cream topping.
- Optional: You can add a little splash of maple syrup if you want to sweeten the coconut whipped cream, however I find the pudding itself sweet enough.
- Serve the pudding with two heaping spoonfuls of coconut whipped cream, a drizzle of maple syrup, a sprinkle of cinnamon and a handful chopped pecans.