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–+ servings

Pumpkin Chai Chia Pudding

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Rich in omega-3 fatty acids AND the perfect dish for the fall! Great if you love pumpkin spice lattes!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword chia pudding snack, high fiber snacks, recipes to use up pumpkin puree
Dietary Preference Gluten-Free, low FODMAP, vegan, vegetarian
Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings 2 snack servings
Author Desiree Nielsen, RD

Ingredients

  • ¾ cup almond milk
  • ¼ cup canned unsweetened pumpkin
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch cardamom, nutmeg and allspice
  • pinch nutmeg
  • pinch allspice or replace all spices with 1/2 tsp of pumpkin pie spice!
  • 3 tablespoons chia seeds

For serving

  • coconut cream
  • 2 tablespoons pecans or walnuts chopped
Imperial - Metric

Instructions

  • In a medium bowl, whisk together the almond milk, canned pumpkin, maple, vanilla, and spices until smooth. Add chia seeds, stir, wait one minute and stir again.
  • Pour into 2 small serving bowls or jars and let sit for minimum two hours and up to overnight. When ready to serve, stir well, top with pecans and drizzle on coconut cream and a light dusting of your favourite spice.
    • want to eat this for breakfast? pour into 1 jar!

Notes

Why all the whisking? So the chia doesn’t clump together as it hydrates.