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You are here: Home / Breakfast / Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

November 8, 2015 By Spices in My DNA 3 Comments

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This is for those of you who love pumpkin pie & alllll the fall sweets..because this chia pudding is a totally healthy version of the flavors you love. Aaand the best part is, you can have it for breakfast! Pumpkin pie before noon? I’ll take it. Or, make this for a healthy dessert! Both are fab.

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Put the leftover coconut whipped cream on top of your coffee with a little pumpkin pie spice! ?
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This stuff is AMAZING. You can use a can of full fat coconut milk and discard the water after refrigerating if you can’t find the coconut cream.
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This stuff is so amazing on berries, pancakes, pies, literally any dessert. You name it. And it’s vegan!

5 from 1 vote
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Pumpkin Pie Chia Pudding

Course Breakfast
Servings 3
Author Molly (SpicesinMyDNA)

Ingredients

  • 1 c. unsweetened vanilla almond milk
  • 1/3 c. plain Greek yogurt (I used 0%, but 2% works too)
  • 1/2 c. canned pumpkin pureé (not pumpkin pie filling)
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1 T. pure maple syrup
  • 2 tsp. vanilla, divided
  • 1/4 c. chia seeds
  • 1 can coconut cream or full fat coconut milk, refrigerated overnight
  • 1 T. powdered sugar
  • chopped pecans for garnish

Instructions

  1. Whisk together the almond milk, yogurt, pumpkin, pumpkin pie spice, cinnamon, maple syrup, and 1 tsp. of the vanilla in a medium bowl until combined. Whisk in the chia seeds until thoroughly combined. Cover or transfer to a container and refrigerate for overnight or for at least 4 hours. The chia seeds will soak everything up and become pudding like!
  2. When ready to serve, put the coconut cream in a stand mixer and beat on high until thick and creamy. If you are using canned coconut milk, scoop the thick coconut cream out of the can and discard the water. Add the last teaspoon of vanilla and powdered sugar and beat again until incorporated. Top chia pudding with coconut whipped cream, a sprinkling of pumpkin pie spice, and chopped pecans. Serve!

 
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Filed Under: Breakfast, Clean Eats

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Reader Interactions

Comments

  1. Stacey

    November 11, 2015 at 9:41 am

    This looks super tasty, especially on a dreary fall day!

    Reply
  2. Barb Chilcoat

    November 11, 2015 at 4:15 pm

    WE ARE MAKING THIS RIGHT NOW!!!!

    Reply
  3. Barb Chilcoat

    November 11, 2015 at 4:40 pm

    5 stars
    making it right now!

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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