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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!