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
Scale
- 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