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Pumpkin Cream Chia Pudding - Olivia Adriance
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5 from 2 votes

PUMPKIN CREAM CHIA PUDDING

An easy, healthy, no-cook fall dessert that sneaks in lots of fiber, plant protein, and essential vitamins and minerals! The pumpkin cream layer literally tastes like pumpkin pie filling!
Prep Time10 minutes
Refrigeration Time3 hours
Total Time3 hours 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Chia Seed Pudding, CHIA SEEDS
Servings: 4
Author: Olivia Adriance

Ingredients

Chia Pudding:

  • ½ cup chia seeds
  • 2 cups nut milk of choice
  • 2 teaspoons vanilla
  • 2 tablespoons maple syrup
  • Pinch of salt

Pumpkin Cream:

  • 6 tablespoons pumpkin puree
  • ¼ cup coconut cream
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons maple syrup
  • Pinch of salt

Instructions

  • Add your chia seeds, nut milk, vanilla, and maple syrup to a bowl and whisk until well combined.
  • Let the mixture settle for 5-10 minutes and then whisk again until there are no clumps.
  • Cover and store in the fridge overnight or for at least 3 hours.
  • Separately, stir together the pumpkin cream ingredients (pumpkin puree, coconut cream, pumpkin pie spice, maple syrup, salt) until smooth.
  • Layer your chia pudding and pumpkin cream and serve with a few dashes of cinnamon.
  • ENJOY!

Notes

I like to layer this in a tall glass, starting with the chia pudding then piping some pumpkin cream on top, followed by another layer of pudding and more cream. It looks super fancy but is incredibly simple!

Nutrition

Calories: 497kcal | Carbohydrates: 32g | Protein: 7g | Fat: 40g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 25mg | Potassium: 547mg | Fiber: 11g | Sugar: 17g | Vitamin A: 3514IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 4mg