Here in the Carolinas the transition from Summer to Fall is always a fun ride: you’re freezing in the morning, sweating by 3 PM, and back to cold in the evening. I’ve always loved that you get all four seasons here, but Fall is the time you literally get them all in one day. It’s great weather for layering, at least!
Because it still gets so warm here, I’m always craving something pumpkin-y that’s more fit for cooler weather. This Fall Pumpkin Chia Pudding is IT.
Creamy, no-bake, and easy to whip up, not to mention dairy-free and loaded with nutrition, this pudding has quickly become a fan favorite in our house.
Chia seed is a powerhouse food. Similar to flaxseed, chia seeds are an antioxidant-rich superstar. They deliver a massive amount of nutrients including fiber, protein, healthy fat, calcium, manganese, magnesium, and phosphorus. They also have a good amount of vitamins B1, B2, and B3, as well as zinc and potassium.
Chia seeds fight production of free radicals, protecting your cell molecules and helping to slow aging, and they help prevent disease. And they are a high-quality protein.
I like to soak the chia seeds in water for 5 minutes before eating. Soaking them makes them more bioavailable to us when we eat them, which means we absorb more of the nutrients. You’ll see that this opens them up and they grow slightly bigger and softer.
After they are done soaking I like to toss my chia seeds right into the blender with the rest of the ingredients so that they are smooth (I do this with my smoothies, too). But if you like a chunkier texture to your pudding you can blend everything else and then simply stir the chia seeds whole into the mixture after blending.
This recipe is pretty simple – you just add all the ingredients to the blender and mix. If you want to add some coco-whip on top, that’s just as easy, and also no-bake – see my recipe below. Win-win!
If you love this Pumpkin Chia Pudding as much as we do you might want to double-batch it, because it doesn’t last very long! But if you do have leftovers just pop them in the fridge and you can snack all week.
Pumpkin Chia Pudding
- 1/2 cup pumpkin puree
- 2 cups cashew milk (or other dairy-free milk)
- 1 tbsp. pumpkin pie spice
- 2 tsp. vanilla extract
- pinch salt
- 1/4 cup chia seeds, soaked in water for 5 minutes
- cinnamon for topping (optional)
- 1 can full-fat coconut milk, chilled in the refrigerator overnight
- 1 tbsp. maple syrup or honey
- 1 tsp. vanilla extract
Place all ingredients for the Pumpkin Chia Pudding into the blender and blend for 1-2 minutes, or until creamy. Let sit.
Place all ingredients for the coco-whip into a large bowl or stand mixer (use only the solid cream from the coconut milk can, not the thin liquid). Mix on high-speed with a hand mixer or stand mixer for 1-2 minutes, or until creamy.
Pour the chia pudding into a bowl, then top with the coco-whip and a shake of cinnamon. You can store the leftover pudding and cream separately in your refrigerator for one week.