A delicious dairy free and gluten free pumpkin spice chia pudding made with real pumpkin puree, pure and natural. An easy healthy breakfast or snack you can make in advance.
A simple chia pudding is one of the fastest things to make, it’s such a handy thing to quickly stir together the night before so you’ve got a great breakfast or snack ready for the next day. Just having one little thing like this prepared sets you up for such a healthy, nourishing meal and I think it motivates you to make healthier choices for the rest of the day, too.
For this recipe, I have upped my chia pudding game – it’s super charged because it’s even got veggies in it! Real, fresh natural pumpkin. Don’t settle for an artificial “pumpkin spice” beverage or other processed junk when you have a craving for this flavour. You can have it wholesome, all natural.
Blend up this little pumpkin spice concoction with the real deal. Enjoy all the other nutritious benefits this pumpkin spice chia pudding brings including protein, omega-3 fatty acids and gut-nurturing fibre.
You can even enjoy this pumpkin spice chia pudding totally sweetener free. Of course, it’s lovely and almost dessert-tasting with a touch of sweetener added, but the combination of pumpkin, coconut, vanilla and cinnamon definitely produces something that’s sweet enough already for brekky in my books. Try it and see how you go!
Pumpkin Spice Chia Pudding
Ingredients
- 1 and 1/2 cups pumpkin peeled and cut into chunks
- 1/2 cup coconut milk (full fat canned coconut milk)
- 1 cup water
- 2 tsp rice malt syrup or other sweetener of choice - OPTIONAL
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tsp vanilla extract
- 6 tbsp chia seeds
- toppings of choice
Instructions
- Steam pumpkin until soft (about 10 minutes depending how big it has been cut) and then allow to cool.
- Place pumpkin, coconut milk, water, vanilla, ground spices and rice malt syrup (if using) in a blender or food processor. Blend until smooth.
- Transfer mixture to a bowl or container, and stir through the chia seeds.
- Cover and leave in the fridge to set overnight (or for a few hours at least). The chia seeds will swell up and absorb the liquid, so you will be left with a delicious pudding.
- Serve with toppings of choice. To keep it low sugar, try toppings like full fat unsweetened natural yoghurt or coconut yoghurt, cacao nibs, nuts and/or seeds.
Notes
Can I use canned pumpkin puree? How much would I use? Low budget and I have the cans of it….can’t afford to buy a pumpkin….
Hi Dianna, for sure you can use canned pumpkin! I think about 3/4 cup puree should work just fine; you can adjust the amount of water you add to the pudding recipe to get your desired consistency. 🙂
I love pumpkin everything! And your photos are beautiful, as always. 😉 Thank you so much for sharing this with us at Savoring Saturdays!
A huge thank you for taking the time to stop by and comment Raia, as always 🙂 Always a pleasure to join Savoring Saturdays! x
This chia pudding looks glorious! The homemade cooked pumpkin is a total game-changer! LOVELY!
Aww thank you so much! Yes, adding the cooked pumpkin was totally the best idea ever, I still love it so much 🙂
This looks great!
Thanks so much Bethany 🙂
I would never think to make pumpkin pudding but this would be great in the fall.
It’s a bit different to the standard breakfast puddings but I figured pumpkin works so well in most desserts it was bound to be good… and it was! Super yum! I hope you try it sometime 🙂
Never thought I would say this but you made pumpkin and chia seeds look really enticing.
Haha there’s a first time for everything isn’t there Peter 🙂 Thank you so much for your lovely comment!
What a great photograph! You’ve really captured the textures and colors well! I never would have thought to put chia in a pudding! Genius!
Hi Lisa, thank you for your compliments on my photo – I am such a rookie on that front I feel so deeply flattered 🙂 And glad to hear you like my pudding idea too!
This looks incredibly healthy! I love the fresh steamed pumpkin you added. A flavor boost and a nutritional boost. What a great way to start the day. 🙂
Thank you so much for your kind words Annemarie! The pumpkin puree is just the best – I love how versatile it is in sweet things, it adds such a great flavour 🙂
Gorgeous photos! I wish I was eating this for breakfast right now 🙂
Lucy, thank you so much! I just checked out your website and your whole site (including photos) is so incredible, so that’s a huge compliment from you! 🙂 Just liked you on Facebook so I can keep track of all your beautiful healthy creations!