Posted on January 31 2020
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.
- 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.