This pumpkin spice chia pudding is a super easy fall dessert that happens to be paleo. This recipe uses maple syrup which pairs perfectly with the pumpkin and spices, but other sweeteners would work well too. Just be aware that if you use a dry sweetener, you might need to add a bit more milk.
Chia pudding is so easy and versatile that it’s perfect for those times when you (or your family) want dessert but you don’t have anything planned (here’s my basic recipe). It does need some chill time, but actually making it is fast, and I love how easy it is to change the flavors with different sweetener, spices, and add-ins.
Pumpkin Spice Chia Pudding
Yield 4 servings
- In a blender or food processor, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Blend or process on high until smooth.
- Add the chia seeds and pulse so that it is well distributed.
- Pour into four bowls, cover, and refrigerate at least one hour.
- Serve chilled with whipped coconut cream (optional) and a sprinkle of cinnamon.
Instead of pumpkin pie spice, you can use the following spices:
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
Whipped Coconut Cream - You can purchase coconut cream in a can or let a can of full fat coconut milk sit in the fridge overnight and then remove the cream from the top of the can. Whip with an electric mixer and whisk attachment and add sweetener if desired.