This dairy free pumpkin pie chia pudding is a lovely fall treat or snack that is made with creamy coconut milk, real pumpkin, and just the right amount of pumpkin pie spice for a recipe that always hits the spot.
This one’s for all my friends out there who are on that pumpkin pie train but also love a easy breakfast / treat moment!
The type of recipe you prep and go to bed looking forward to eating the next day.
And all it takes is 15 minutes of prep – 10 of which are completely hands off, so really more like 5. YES YES YES.
It’s oh-so-yummy, perfectly sweet, creamy, indulgent, and completely wholesome all at the same time. Which makes it as perfect for breakfast as it is for a snack or dessert <– been there and will 100% do it again.
I feel like there’s three categories of people when it comes to the land of pumpkin pie spice.
- The people who would probably have pumpkin pie spice everything all year round and are the first in line on PSL opening day
- The people who also love it but are only really in the mood once October hits (100% ME)
- Those who are just like “nah, I’m good”
I fall decidedly into the 2nd category.
When I first saw the PSL pop up on the starbucks menu (IN AUGUST) I was like NO. Too soon, starbucks, too soon.
But now that October has hit I’ve slowly been adding a dash of pumpkin pie spice to this and that, and I think I can safely say that I’m there, friends. I’ve arrived in the land of pumpkin pie spice and am loving every minute of it.
Thanks in no small part to this dairy free pumpkin pie chia pudding. Which is definitely my favorite version of anything pumpkin I’ve eaten so far this year.
IT’S INSANELY GOOD Y’ALL.
Like so creamy and tastes pretty much exactly like pumpkin pie (the exact words from my husband and roommates mouth when they ate it for dessert last night) without being too pumpkin-y.
You know what I mean? I obviously like pumpkin, but when the actual pumpkin flavor or quantity of pumpkin is too much I’m no longer on board.
This little pudding is perfectly balanced with just the right amount of pumpkin, just the right amount of maple syrup for sweetness, just the right amount of creamy coconut milk, and just the right amount of pumpkin pie spice.
AKA it’s just the right amount of everything to make it just the right amount of YUMMMM.
I like to layer it with some dairy free yogurt or whipped cream, plus nuts or granola for some added texture and crunch, but you could also eat it on it’s own OR if you’re feeling a little extra some candied pecans would be excellent as well.
Any way you serve it, this easy little pumpkin pie chia pudding will pull you out of your breakfast rut and straight into the category of pumpkin pie spice enthusiast with style and grace!
Print
Dairy Free Pumpkin Pie Chia Pudding
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This dairy free pumpkin pie chia pudding is a lovely fall treat or snack that is made with creamy coconut milk, real pumpkin, and just the right amount of pumpkin pie spice for a recipe that always hits the spot.
Ingredients
- 1/2 cup pumpkin puree
- 1 13.5 oz can full fat coconut milk
- 1 teaspoon pumpkin pie spice
- 1/4 cup maple syrup (or to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 5 tablespoons chia seeds
- To serve: Layer with dairy free yogurt, coconut whipped cream, and granola or nuts of choice (bonus points for serving it topped with these Maple Syrup Candied Pecans!)
Instructions
- In a large shallow bowl or tupperware, whisk together all ingredients except chia seeds. Taste and adjust sweetness if you like.
- Whisk in chia seeds and set aside for 10 minutes. After 10 minutes, whisk again very well – whisking a second time prevents the chia seeds from clumping together and separating from the liquid!
- Cover with a lid and move to the refrigerator to set up overnight, or at least for a few hours. The longer the pudding sits the thicker it will be.
- When thick, serve layered with dairy free yogurt, whipped cream, and nuts or granola. Enjoy!
- Prep Time: 15 minutes
Donna says
Like the idea about the recipe would really like to have the nutritional info
Nyssa Tanner says
Hi Donna! I just added it. Some of my older recipes don’t have the nutrition information on them but it is updated now to include that info. Hope you enjoy if you give it a try!
Julia says
Super easy and scrumptious! I could eat this every day! I skipped the maple syrup and instead added a pinch of stevia.
Nyssa Tanner says
That’s such a good idea for a low glycemic swap! I agree with you – I could eat it every day too 😉