Pumpkin Chia Pudding

With the cooler temps this week, my brain is moving into fall mode — in other words, I am thinking about seasonal fall dishes.  This Pumpkin Chia Pudding fits the bill in my book.  Not only that, my husband loves anything pumpkin, so I am always on the look-out for pumpkin recipes.

Hope you like this one from the Free People Blog (we have been featuring quite a few recipes from there lately!)

Picture courtesy of Free People Blog

Pumpkin Chia Pudding

Recipe Type: Dessert
Author: Beth from Tasty Yummies — posted on Free People Blog
Serves: 2-4
  • 1 cup coconut milk (the canned kind – lite or full-fat)
  • 1 cup unsweetened almond milk (or other non-dairy milk of your choice)
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of ground cloves
  • 5 medjool dates, pits removed
  • 3 tablespoons chia seeds
  1. Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
  2. Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.


Beth recommends making your own pumpkin puree from scratch.  That is very doable, but having done it before, it was way more work than I would want to do again!!

But do read her comments about Chia seeds.  They are very nutritious and give thickening to the pudding.

If you like this post or this blog, please share with your friends by clicking on one of the links below.



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.