dairy free pumpkin pie chia pudding

Dairy free pumpkin pie chia pudding. A healthy fall dessert, with the classic flavors of pumpkin pie!

I’ve been making all the pumpkin things these days. I seriously can’t get enough. Pumpkin pie, pumpkin muffins, pumpkin pancakes and this pumpkin chia seed pudding. It’s a good thing my family loves all these pumpkin recipes too because pumpkin season has just begun!

Every night I have a craving for something sweet. Maybe this mama just needs to reward herself after a long, hard day. Sometimes it’s dark chocolate or dairy free ice cream. If I’ve planned ahead, homemade chia seed pudding is waiting for me in the fridge. Chia seed pudding is a no-bake dessert that takes just a few minutes to make, but it has to refrigerate for a few hours {or overnight} in the fridge. The energy-boosting chia seeds have to do their magic and naturally thicken the pudding.

I’m trying to remember how many times I’ve made this dairy free pumpkin pie chia pudding in the past month. Let’s just say it’s A LOT. This recipe is incredibly easy to mix up and can also be enjoyed as a snack or breakfast. Packed with chia seeds and pumpkin, this pudding is a naturally sweetened dessert to keep stored in the fridge for when you are craving something sweet.

This dairy free pumpkin pie chia pudding proves that fall desserts don’t have to be sinful to be delicious, they can be healthy too!

5.0 from 1 reviews

dairy free pumpkin pie chia pudding

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: desserts

SERVES: 2-3

INGREDIENTS

• 1 1/4 cup unsweetened vanilla almond milk*
• 1/2 cup pumpkin puree
• 2-3 tablespoons pure maple syrup, to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch ground nutmeg
• 1/4 cup Bob’s Red Mill chia seeds
• pumpkin seeds {optional}

INSTRUCTIONS

1. To mason jar or bowl, add almond milk, pumpkin puree, maple syrup, cinnamon, ginger and nutmeg. Whisk together with fork.
2. Add chia seeds. Place lid on jar and shake until chia seeds are well combined {or whisk with fork}.
3. Place covered chia pudding in refrigerator. Chill 3-4 hours or overnight, until thickened.
4. When set, shake before serving. Add additional 1-2 tablespoons almond milk if too thick.
5. Top chia pudding with pumpkin seeds and serve chilled.

NOTES

*Any unsweetened dairy free milk with work. If using canned coconut milk, use the lite coconut milk so pudding won’t become too thick.

3.5.3226