The ideal make-ahead recipe, this vegan pumpkin pie chia seed pudding is perfect for breakfast, snack time or dessert!
Once I learned how easy it was to make chia seed pudding at home, I’ve been making it regularly for my boys (and myself!) ever since.
One of the easiest, healthiest and versatile make-ahead breakfast recipes, I love whipping up a big batch of chia seed pudding on a Sunday to enjoy all week long.
With pumpkin season officially here, I decided to create a pumpkin pie version of chia seed pudding by whisking in pure pumpkin, maple syrup and warm spices including cinnamon and ginger.
While optional, I love topping with chopped pecans before serving. Full of healthy fats and texture, the crunchy nuts are the perfect compliment to the creamy pudding.
Speaking of crunchy, if you’ve never made chia seed pudding before you’re going to love the texture. As the chia seeds soak in the liquid they enlarge, almost to a tapioca like consistency.
An excellent source of omega-3 fatty acids, chia seeds are also rich in antioxidants, fiber, iron, and calcium. As you know, Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
Of course I just love this pudding because it tastes like pumpkin pie but happens to be naturally vegan, delicious and packed with nutrients.
Your spoon is waiting.
Vegan Pumpkin Pie Chia Seed Pudding
- In a large bowl, whisk together coconut milk with pure pumpkin, maple syrup, vanilla, cinnamon, nutmeg, ginger and salt. Pour in chia seeds and stir well.
- Divide mixture evenly between four glass jars or small bowls. Refrigerator until firm, at least 1 hour but up to overnight. Serve chilled.
Looking for more healthy breakfast recipes? Check out my Pinterest board!