This pumpkin pie chia pudding makes a delicious breakfast, snack, or dessert. You’ll love this healthy alternative to pumpkin pie!
If you’ve been following my blog for a while, you’ve probably noticed a trend of seasonal chia pudding recipes. So of course October comes with the trend of pumpkin!
I already make some vegan pumpkin spice cheesecake bars, but I couldn’t leave pumpkin season behind without a chia pudding recipe!
This week I’ve really been feeling the Fall vibes. The leaves have all changed into hues of yellows and reds, and the air is crisp. All I’ve been thinking of this week is making comforting recipes, putting on a big cozy sweater, and sipping on some warm tea.
If you’re feeling in the Fall spirit too then you’ll love this pumpkin pie chia pudding. It’s the perfect healthy Fall treat to make this weekend. You can enjoy it for breakfast, or curl up on the couch with it in a big sweater and Netflix. (Which is how I may have eaten this…)
My favourite thing about this recipe is that it’s not just a chia pudding. Yea, that’s right. It’s actually so much more than that. It’s really more of a chia parfait topped with a pumpkin pie mousse. Yea…you read that right, pumpkin pie mousse. And let me tell you, it really brings this chia to a whole new level.
You can make this pumpkin pie chia pudding in any cups you have, or even in some mason jars if you’d like to make them to go. You can also serve these up like a tea party style dessert, and make them into a bunch of mini parfaits. (like a “one bite” sort of thing!)Print
- 4 tbsp chia seeds
- 1 cups almond milk
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup
pumpkin pie mousse layer
- Mix the chia seeds, almond milk, cinnamon, vanilla extract and maple syrup, together in a bowl. Whisk for 30 seconds until everything is well combined.
- Place in the fridge and allow to firm up for 30 minutes.
- Place your cashews in a bowl, boil some water, and pour the boiling water over the cashews. Let sit for 1 hour to allow the cashews to soften.
- Drain the cashews and pour them into a high-speed blender or food processor with the coconut milk, pumpkin puree, maple syrup, and pumpkin spice Blend until completely smooth.
- Spoon the chia pudding evenly into 2 cups. Pour the pumpkin pie mousse mixture on top of the chia pudding.
- Place in the fridge and let set for 1-2 hours, until the top firms up.
- Top with vegan whip cream or any toppings you like!
Tips & suggestions:
- You can use macadamia nuts instead of cashews if you prefer for this recipe
- Make these directly in mason jars, so you can store them easily with the lid on for up to 1 week
- Try topping these with some vegan pumpkin spice granola!
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