So I know we’re already well into Fall at this point, and you might be totally over the PSL train, but I haven’t made a single pumpkin spice recipe yet – and I needed one! Over Thanksgiving last month I was participating in the Whole30 with my clients who signed up for my September group coaching program, so I didn’t have a chance to indulge in pumpkin pie over the holiday. I told myself I would have a piece when I was done with my reintroduction phase, but honestly, I really didn’t feel like it. It wasn’t all that worth it to me.
I actually attempted to create a Whole30 compliant version of this recipe, meaning completely sugar-free, but it really wasn’t working out. I thought if I kept adding more spices, cinnamon, and vanilla extract it would get better, but it didn’t work. You really need a touch of sweetness with the pumpkin to balance everything out. For this recipe, I use two tablespoons of pure maple syrup and it gave it just enough sweetness to make it a total treat. It actually reminds me exactly of that pumpkin pie I skipped out on over Thanksgiving. #winning
If you’ve never made chia pudding, you’re in for a treat! It’s super simple to make, really delicious, plus it’s full of fiber and good quality fats so it will keep you feeling full and satisfied. Typically I’ll use full-fat coconut milk for chia pudding to keep it thick and creamy, but you really don’t need it for this recipe. I used the lite version, and it still has that ultra-creamy and smooth texture I love.
Not only is chia pudding a total treat to me, but it’s also super nutritious! Here are some benefits of chia seeds:
Health Benefits of Chia Seeds
- High in fiber meaning it’s great for keeping things moving along the ‘ol digestive tract
- High in antioxidants
- Good source of omega-3 essential fatty acids
- Good source of protein
- Helps balance blood sugar
If you try this recipe be sure to let me know below in the comments. I love hearing from you guys and I love it when you try my recipes 🙂
This ultra-creamy and smooth chia pudding will keep you feeling full and satisfied, and has just enough sweetness to make it a total treat!
- 1 can light coconut milk ((you can use full-fat, but it’s not necessary))
- 1/3 cup pureed pumpkin
- 2 tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 cup chia seeds ((add an extra tablespoon if you prefer a really thick pudding))
- Whisk all ingredients in a medium bowl or measuring cup until smooth and well combined
- Let sit in the fridge for at least one hour. (You can whisk it a few times as it sits to help distribute the chia seeds, but it’s not totally necessary)
- Once it thickens and the chia seeds become gelatinous, distribute into three mini mason jars for serving
- Top with coconut whipped cream, coconut flakes, cinnamon or walnut pieces for some added crunch
- Keeps in the fridge for 5 days