Go Back

Pumpkin Pie Chia Pudding

Yum, this one is so good it’s hard not to eat the whole bowl! Try it topped with a little coconut yogurt or add a crunch with some granola. This keeps well in the fridge for up to five days. If you have white chia seeds, feel free to use them or use a 50/50 splits of white and black for a visually stunning pudding!
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1/2 cup raw pecans
  • 1 cup of cooked pumpkin homemade or canned
  • 2 ripe pears peeled (or 1/4 cup date paste)
  • 1 1/2 cups plant based milk
  • 1 tsp cinnamon
  • 1/2 ground ginger
  • 1/2 ground nutmeg
  • 1/4 cup chia seeds

Method
 

  1. Toast the pecans in a small skillet over low heat until golden brown.
  2. Add pecans and all other ingredients except for the chia seeds, to a high powered blender or food processor. Process until smooth and all ingredients are combined.
  3. Transfer to a medium sized bowl and stir in the chia seeds. Cover and refrigerate for 3 hours or overnight.
  4. Eat as is or top with desired toppings. Enjoy!

Notes

I like to add a tablespoon of ground flaxseed to my serving to increase my intake of omega-3 fatty acids.