Pumpkin Chia Pudding
Taste the fall with this pumpkin chia pudding! It is a delicious and healthy breakfast or dessert that is perfect for pumpkin season. This simple recipe is great for left-over pumpkin and can easily be made in advance for a nutritious breakfast or dessert. It also happens to be vegan and gluten-free. You can top the pudding with chopped pecan nuts, whipped cream, or extra pumpkin pie spice for added flavor and texture.
Servings: 4
Ingredients
- 2 cups coconut milk
- 1/2 cup chia seeds
- 1 tbsp maple syrup
- 1 tsp pumpkin spice
- 1 cup pumpkin purée
For the cream cheese topping:
- 2.5 oz plant-based cream cheese; I used Philadelphia almond and oat-based
- 1/8 cup coconut milk
- 1/2 tbsp agave
For garnish:
- 1/2 cup pecans roughly chopped
- 4 cinnamon sticks
- 1/2 tsp pumpkin spice
Instructions
- In a blender, blend together the pumpkin purée, coconut milk, maple syrup, and pumpkin spice until smooth.
- Pour the mixture into four small glass jars and stir in the chia seeds with a whisk or fork. Make sure it’s well combined. Refrigerate the mixture for two hours or overnight. The chia seeds will absorb the liquid and create a thick, creamy pudding.
- For the whipped cream cheese topping, combine plant-based cream cheese, coconut milk, and agave. Mix until smooth and creamy. Top the chia pudding with the cream and chopped pecans, sprinkle with more pumpkin spice, and garnish with a cinnamon stick. Enjoy!