Pumpkin Pie Chia Pudding – Gluten-free, Vegan, Sugar-free

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Pumpkin Pie Chia Pudding - Gluten-free, Vegan, Sugar-free
I will spare you the details of my obsession with pumpkin, I know you are all well aware. Let’s just say I cannot get enough and I am constantly trying to come up with new recipes to sneak it into. This quick and simple chia pudding recipe is a great way to indulge in all of the wonderful pumpkin pie flavors and aromatic spicy scents, but without any of the guilt. It is sugar-free so technically you can even eat it for breakfast and not feel bad about it, which is what I do. Make it the night before, let it set up in the fridge overnight and you have a perfect treat for a crisp, cool fall morning.

Pumpkin Pie Chia Pudding - Gluten-free, Vegan, Sugar-free

This chia pudding is really great with a dollop of freshly whipped coconut cream on top, too. This pumpkin pie inspired treat was a wonderful way to finish off my September series of gluten-free recipes with Free People. This post was originally shared on the Free People blog, BLDG 25.

 

[print_this]Pumpkin Pie Chia Pudding (gluten-free, vegan, sugar-free)

serves 2-4 – makes approximately 3 cups

  • 1 cup  coconut milk (the canned kind – lite or full-fat)
  • 1 cup unsweetened almond milk (or other non-dairy milk of your choice)
  • 1 cup pumpkin puree (here’s how to make it yourself)
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of ground cloves
  • 5 medjool dates, pits removed
  • 3 tablespoons chia seeds

Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.

Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.[/print_this]

 

9 Responses

  1. raechel says:

    Oh my gosh! Totally on the same wave-length! I just posted a recipe with the same title today! We made some different choices with ingredients though, so no worries….There can never be too many pumpkin pie chia pudding recipes in the world, right?!

    • tastyyummies says:

      Awesome, I am off to check out your recipe now. Looks like we are definitely on the same wave-length, so crazy! 🙂

  2. Sarah Jenkins says:

    Yum this looks amazing!! I love chia pudding and of course pumpkin pie, so I cannot wait to make this. Delish.

  3. Iris says:

    I made this recipe yesterday and It’s so delicious! my husband really enjoyed it… Thank you! 🙂

  4. Sandra says:

    Looks yummy. How many does it serve. Thanks

  5. […] The Pudding: Round out your pumpkin fix with this gluten-free, sugar-free Pumpkin Pie Chia Pudding recipe from Tasty […]

  6. […] Pumpkin Pie Chia Pudding | Tasty Yummies […]

  7. Paulette says:

    can I leave the date out if I don’t have them?

  8. Jessica says:

    Just came across this recipe and made it today. It is DELICIOUS!! Very holiday-ee with the cloves!!!

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