Every fall, right about this time, I always get asked for my pumpkin chia pudding recipe. Here in the Carolinas the transition from Summer to Fall is always a fun ride: you’re freezing in the morning, sweating by 3 PM, and back to cold in the evening. It always makes me crave a seasonal – but still chilled – pumpkin snack, and this Pumpkin Chia Pudding is perfect.
Why This Recipe Works
I love this recipe for many reasons: it’s creamy, no-bake, and easy to whip up. It satisfies my craving for that pumpkin flavor without too much heat, which is great for late summer/early fall. And it’s so easy to make that you can whip it up in under 5 minutes.
It’s also dairy-free and loaded with nutrition, which is why it’s become a fan favorite in our house. Because sometimes you just want a Whole30 pumpkin dessert!
The Ingredients
Here are the key ingredients you’ll need to make this Pumpkin Chia Pudding:
- protein: chia seeds
- liquids: pumpkin puree and non-dairy milk, such as cashew, vanilla extract*
- spices: pumpkin pie spice, cinnamon, pinch of salt
And if you’d like the add the coco whip topping:
- coconut milk, honey or maple syrup, vanilla extract
If you are health-conscious, you might be wondering: are chia seeds Whole30? And the answer is YES.
Chia seed is a powerhouse food. Similar to flaxseed, chia seeds are an antioxidant-rich superstar. They deliver a massive amount of nutrients including fiber, protein, healthy fat, calcium, manganese, magnesium, and phosphorus. They also have a good amount of vitamins B1, B2, and B3, as well as zinc and potassium.
Chia seeds fight production of free radicals, protecting your cell molecules and helping to slow aging, and they help prevent disease. And they are a high-quality protein.
*You can omit the vanilla extract if you are on the Whole30; it is not considered compliant due to the alcohol. If you love the taste of vanilla, however, you can replace with vanilla bean.
How to Make Pumpkin Chia Pudding
I start by soaking the chia seeds in water for 5 minutes before eating. This isn’t a necessary step, however, soaking them makes them more bioavailable to us when we eat them, which means we absorb more of the nutrients. You’ll see that this opens them up and they grow slightly bigger and softer.
Next, I place all the rest of my ingredients into the blender, and after the 5 minutes, in go the soaked chia seeds. (Note: if you like a chunkier texture to your pudding you can blend everything else and then simply stir the chia seeds whole into the mixture after blending.)
Blend it up for about a minute, and you’re ready to eat this paleo pumpkin pudding snack! If you want to add some coco-whip on top, that’s just as easy, and also no-bake – see my recipe below. Win-win!
Frequently Asked Questions
Question: Can I make this ahead of time and store it for later?
Answer: Yes! But it usually goes quick 😉 If you love this Pumpkin Chia Pudding as much as we do you might want to double-batch it. You can store it in an air-tight container for five days.
Question: Do I need to soak the chia seeds?
Answer: Technically, no. But you get more nutritional value from them if you soak them. It’s only 5 minutes, and you can prep your other ingredients while they soak. That’s worth it, to me!
Question: What if I like my pudding to have a chunkier texture?
Answer: Good question. If you like your pudding to have a chunky texture you can add the chia seeds in later, after you’ve already blended it. This way the chia seeds stay whole and provide that texture you’re looking for.
I hope this helps! If you love fall recipes, try my Pumpkin Spice Latte, my Paleo Pumpkin Muffins, Pumpkin Spice Creamer, or Pumpkin Pie Smoothie. And if you made this, leave me a comment telling me how you liked it!
Pumpkin Chia Pudding
4-6
servings10
minutesKeep the screen of your device on
Ingredients
- Pumpkin Chia Pudding
1/2 cup pumpkin puree
2 cups cashew milk, or other non-dairy milk
1 tbsp. pumpkin pie spice
2 tsp. vanilla extract
pinch of salt
1/4 cup chia seeds, soaked in water for 5 minutes
sprinkle cinnamon for topping, optional
- Coco-Whip Topping
1 13.5 oz. can full-fat coconut milk, chilled in the refrigerator overnight
1 tbsp. maple syrup or honey
1 tsp. vanilla extract
Directions
- Place all ingredients for the Pumpkin Chia Pudding into the blender* and blend for 1-2 minutes, or until creamy. Let sit for 5 minutes.
- Place all ingredients for the coco-whip into a large bowl or stand mixer (use only the solid cream from the coconut milk can, not the thin liquid). Mix on high-speed with a hand mixer or stand mixer for 1-2 minutes, or until creamy.
- Pour the chia pudding into a bowl, then top with the coco-whip and a shake of cinnamon. You can store the leftover pudding and cream separately in your refrigerator for one week.
Notes
- If you like a chunkier texture, you can add the chia seeds after blending, and give it a stir. This will leave them intact and give you the chunk you’re looking for.
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Happy Fall(ish)!
