Pumpkin Pie Chia Pudding

by - Monday, August 30, 2021

Topped with some vegan whipped cream “Alpro”

I love a good chia pudding. Either plain or flavored with some purees and/or toppings. Depends a little bit on the season as well and wether I'm having it for breakfast or dessert.

This one is made with a pumpkin pie flavoured puree and perfect for the fall. The wonderful fall flavours of cinnamon, cardamom, nutmeg and a little vanilla are a great combination in this the creamy chia pudding. 

I used coconut milk in this recipe but you can substitute it for any other milk that you like. I prefer using coconut milk in my chia puddings just because it gives it such a creamy flavour that you can simply eat it on its own. 

Another bonus of chia pudding is that it's so easy and quick to make. I like it best when left overnight so the chia seed become soft but still have a very slight crunch.

I ate this pumpkin pie chia pudding as dessert and added a little bit of vegan whipped cream and some berries to garnish. 

Full of Fall flavors!


Pumpkin Pie Chia Pudding:

250g coconut milk

50g sugar

25g chia seeds

1/2 vanilla pod, scrapped

50g spiced pumpkin puree

Bring the coconut milk and the scrapped vanilla pod to a boil. Let it cool down for 1-2 minutes and pour on to your chia seeds. Add the pumpkin puree and mix them with a whisk every once in a while just so the chia seeds don't clump together and form a ball.

I let the mixture cool down a bit at room temperature and then covered, I let it cool completely in the fridge for a few hours or better yet, overnight. Leaving it overnight will also intensify the flavour. 

Spiced Pumpkin Puree:

100g pumpkin puree (or roast your pumpkins and make your own. Hokkaido pumpkin is a good option)

30g agave sirup

10g cinnamon ground

5g cardamom ground

1g nutmeg

1/2 vanilla pod, scrapped 

For the puree mix all of the ingredients into a small pot and let it simmer on low heat until it has reduced to about 1/2. Mix the puree regularly to avoid that it starts burning. 

Let the mixture cool down. You can store the puree in an air tight container or vacuum pack it and keep it in the fridge for a few days or freeze it. 

I used this puree mix as well for the pumpkin pie cinnamon rolls and it was amazing as well!

Cream Topping:

For the cream dollop on top I used “Alpro” whipping cream for some extra creaminess (not sponsored, just a fan)

Sprinkling of ground cardamom and/or cinnamon. 

Happy Baking!

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