The creamiest PUMPKIN PIE CHIA PUDDING

This Pumpkin Pie Chia Pudding makes a perfect breakfast, snack or dessert. It’s made with a chia pudding base and topped with a dairy-free pumpkin mousse made from cashews and coconut cream and sweetened naturally with maple syrup!

WHY YOU’LL LOVE THIS RECIPE

• This chia pudding recipe is naturally vegan, gluten-free, paleo and refined sugar-free. It’s a great healthy option that you can enjoy as a dessert, snack or even a tasty breakfast!
• It uses a pre-made blend of pumpkin pie spice, which saves time in the kitchen and really makes it taste just like pumpkin pie!
• This recipe can be prepared in advance and stores well in the fridge for up to a week.

HOW TO MAKE PUMPKIN PIE CHIA PUDDING

Start by preparing the chia pudding. Mix the chia seeds with coconut milk and almond milk (or any plant-based milk you love) together in a bowl with the vanilla extract and a dash of pumpkin pie spice.

I like to whisk the chia pudding mixture together for about a minute, to make sure everything is well incorporated.

To prepare the pumpkin mousse, blend all the mousse ingredients together in a high-speed blender. If you’re using a large blender, you’ll need to scrape down the sides a few times to make sure everything is mixed together. You can also use a mini blender like a magic bullet for this.

Layer the chia pudding in the bottom of a small jar or cup, and top it off with the pumpkin mousse. Place the jars in the fridge to set for at least 2 hours.

TIPS FOR MAKING THIS RECIPE PERFECTLY

• Make sure to use real maple syrup in this recipe (none of that fake stuff!) This gives the chia pudding a really delicious flavour that compliments the pumpkin perfectly.
• Also make sure to use canned pumpkin, NOT pumpkin pie filling! Double-check the label to make sure the only ingredient is pumpkin.
• If you don’t have time to soak the cashews overnight, you can soak them in hot water for about an hour.
• When blending the mousse, use a spatula to scrape down any little bits from the sides of the blender. You may need to do this a few times if you’re using a larger blender to make sure all the little pieces get blended up smoothly. You should end up with a thick and creamy mixture when you’re done blending.

INGREDIENTS

CHIA PUDDING

• 4 tbsp chia-seeds
• 1/2 cups full-fat coconut milk
• 3/4 cup almond milk (or any plant-based milk) 
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• 1 tbsp maple syrup

PUMPKIN PIE MOUSSE LAYER

• ½ cup raw cashews, soaked in water overnight, then drained. 
• 1/2 cup+2 tbsp coconut milk (full-fat from a can)
• 5 tbsp pumpkin puree (not pumpkin pie filling)
• 2 tbsp maple syrup
• 2 tsp pumpkins pie spice
• vegan whip cream to top (optional)

The original recipe came from choosingchia.com.