Growing up my mom used to buy those Jello Pudding cups (fat-free, no less) and my favorite flavor was the vanilla tapioca. Yes, I know that is odd…everyone loved the double chocolate flavor. But hey, more for me right?
Well, I wanted to recreate a version of the Jello Pudding Cup that is actually healthy, and when you add chia seeds to pudding, it has the same texture as tapioca! In the spirit of fall, I decided to make this one pumpkin pie flavor. Pumpkin pie chia seed pudding was born!
Pumpkin Pie Chia Seed Pudding
A quick and easy pudding recipe with only a few ingredients. Make up some healthy pudding that tastes like pumpkin pie. Serve warm or cold.
Ingredients
- 1 can (15 oz) organic pumpkin
- 1 cup milk of your choice (we use raw whole milk, but you can also use non-dairy milks, like almond milk)
- 2-3 Tbsp coconut sugar
- 1 tsp vanilla extract
- 1 Tbsp pumpkin pie spice blend
- Pinch sea salt
- 1/3 cup chia seeds
Instructions
- In a medium bowl, whisk together everything except the chia seeds.
- Pour into a glass pyrex bowl, or any glass container with a lid
- Add the chia seeds and stir well to combine.
- Chill for at least 2 hours or overnight.
- Top with fresh homemade whipped cream, or coconut whipped cream.
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30 Replies to “Pumpkin Pie Chia Seed Pudding”
Why are my chia seeds black? do you have seeds that are better or are they the same?
My co-op had white chia seeds on sale when I made this recipe. I typically use black though. Not sure if there is any nutritional difference. You can use either 🙂
I am not familiar with the whipped cream dispenser. Do you whip the cream first and then put it in or does the container do the whipping?
Click on the link above to see the dispenser. All you need is coconut cream and the dispenser does the rest 🙂
Thanks Kate, I will check it out. I made the pumpkin pudding but found it to be a little too salty so I will cut back next time. It did have the feel of tapioca. Claudia
https://bio-energeticjewelry.com
I tend to oversalt things, I like salt and it’s a good source of minerals 🙂 Glad you liked it
My favorite was the tapioca too!! Gotta make this soon! Pumpkin EVERYTHING!!! I make an overnight pumpkin oatmeal with chia seeds and kefir…this will be made soon and enjoyed
Funny, I make the overnight pumpkin oatmeal too and I have my recipe set to be posted on my blog soon 🙂
Why the sad face? I look forward to trying your recipe. My kids eat the oatmeal too and ask for it for dinner sometimes. Thats what we have when we eat breakfast for dinner…no cooking and no waiting.
My bad…thats a happy face! Hehehe!
This looks delicious! Do you know how many ounces of pumpkin are in the can you used? I have some pumpkin puree in my freezer that’s looking for a good recipe, but I don’t want to get the proportions wrong. Thanks!
15 ounces, I will also add it to the recipe above 🙂
Thank you!
Link for coconut whipped cream?
Here is the coconut cream: https://amzn.to/16S59yU
Here is the dispenser we use: https://amzn.to/1a4LydH
Occasionally we sweeten it with this: https://amzn.to/19d6Cy6
nice recipe, but we found the salt was an overkill. Not sure if we can save this batch…
Hmmm, I guess I might like things too salty….must be my adrenal glands 🙂 I will adjust the recipe as I have heard it from a few others too. Thanks for the feedback!
Made this with the YL cinnamon bark essential oil. Added 4 drops and woo boy, is it cinnamon-y! Guess I'll be the only one eating it, but that's ok, I like cinnamon 😉 now i know the cinnamon bark strength!