Pumpkin Pie Chia Seed Pudding

Pumpkin Pie Chia Seed Pudding

This recipe has a pleasant surprise as it has the texture of the pumpkin pie filling. You can make an apple pie version by using apple sauce.

Source: Adapted from: www.grassfedgirl.com


1 can
full fat coconut milk (at room temperature)
1 can
pumpkin puree (15 oz) (or can substitute with cooked sweet potato/yam)
1⁄2 cup
chia seeds
1⁄2 cup
1 teaspoon
vanilla extract
1 tablespoon
pumpkin pie spice blend (or make your own using the ingredients listed below)
1 cup
maple syrup or honey (or 20 drops of monkfruit sweetener if that's what you use)
1⁄4 teaspoon
1 teaspoon
extra cinnamon (optional)


  1. In a large bowl, whisk together the pumpkin and coconut milk until smooth, looking for chunks of the coconut milk.
  2. Add the rest of the ingredients and stir until well combined.
  3. Let sit in the refrigerator to gel for at least 2 hours (preferably longer or overnight for optimal creaminess).
  4. Serve in individual ramekins or ½ cup mason jars
Dietary Preferences: