Pumpkin Chia Pudding
Servings Prep Time
5 10Minutes
Passive Time
Servings Prep Time
5 10Minutes
Passive Time
  • 3/4Cup Organic Pumpkin Puree
  • 1Cup Full-fat Coconut Milk
  • 2Tbl Organic Maple Syrup
  • 1Tsp Ground Cinnamon
  • 1/4Tsp Ground Nutmeg
  • Pinch CloveI have a measuring spoon labeled “pinch”
  • Pinch Ground Ginger
  • 1/8Tsp Sea Salt
  • 1/2Tsp Organic Vanilla Extract
  • 1/3Cup Chia SeedsUse white if you don’t like the color
  1. Mix the pumpkin, coconut milk and spices in a blender. I used whole clove, so I threw mine in the Vitamix and cranked it up. Taste and make sure it’s balance is to your liking. Adjust as needed.
  2. Pour the mixture into a bowl you can seal.
  3. Add chia seed and whisk to blend.
  4. Place in the refrigerator for about an hour to let the chia seeds absorb some of the liquid. After an hour, take out and stir again. Then place back in the refrigerator until the consistency is of your liking.
Recipe Notes

Set a timer if you need to for the chia seeds.  I forgot to stir my chocolate chia pudding once and it just wasn’t the same when I went back way too late to stir it.  It was lumpy and some of the ingredients separated.  Don’t be mistaken; I still ate it.

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