If you’re like me, finding healthy breakfast or healthy dessert recipes can be a bit tough. When I was younger, I would have dried cereal or cinnamon toast, for breakfast, but alas, those days are over now that we’re eating whole foods that are gluten-free.
Before we get into this fabulous recipe for Pumpkin Chia Pudding, some other great options that you might enjoy are Breakfast Cookies, 3-Ingredient Shortbread Crisp, Homemade Protein Bars, Pumpkin Custard, Whipped Coconut Pudding, or even Fruit & Nut Cake Squares, but this vegan pudding is another favorite that I’ve been wanting to share with you all for awhile now — and now’s a great time that it’s fall and time for all kinds of things pumpkin.
Of course, in my opinion, pumpkin should by no means be relegated to fall. First of all, it tastes great (have you tried my Pumpkin Snickerdoodles or Soft Pumpkin Cookies yet? If not, please do!), but it’s also incredibly healthy.
1 Cup of Cooked Pumpkin has:
- vitamin A
- vitamin C (20% of the RDA for a woman)
- potassium (more than a banana)
- 3 grams of fiber
So here’s a pudding you can feel very good about serving to your family for breakfast, dessert, or really any meal.
And besides that, really, we’ve had this recipe in our repertoire for a long time. We’ve made it a lot, and enjoyed it and I just hadn’t gotten around to putting it on the blog until now. So excited to share this with you and so hope you enjoy it as much as we do!
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Regarding Chia Pudding
If you’ve seen chia pudding recipes on the internet, you may have noticed that a lot of them are just “mix and serve” puddings, leaving the chia whole. This recipe has an extra step — the blending. Yes, the no blend kind is a tad easier, but personally, I have never cared for the chia pudding that has the chia in the form of little tapioca-like balls.
For some reason, tapioca and I have never really been close friends. I think it’s the “fish eye” thing. But I think it’s something I can overcome.
Regardless, when you blend chia, it lends loads of lovely “comfort food texture” to the pudding. Like in my Healthy Chocolate Pudding or Berry Mousse, Creamy. Thick. Yum. And very filling. This pudding will keep you satiated for a long time.
- 1 cup dairy-free milk (like my Easiest Coconut Milk or Easiest Almond Milk)
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- ½ cup chia seeds
- 1¼ tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
- 6 T low-carb sweetener. I used xylitol.
- 6 scoops stevia extract (approx. 3/16 tsp. See How to Use Stevia)
- ⅛ tsp salt (I use Real Salt)
- Place all ingredients in a blender (a high speed blender like Vitamix is recommended, and LOVED by this blog owner)
- Blend all until smooth.
- Place in serving containers, topping with desired toppings (like whipped cream, crushed nuts, or cookies), or alternating toppings with pudding for a parfait.
- Store any remaining pudding (if you have any left!) in the refrigerator.
As in the photos above, you can top this pumpkin chia pudding with regular or dairy-free whipped cream, make a parfait with gluten-free cookies of your choice. I think that my Pumpkin Snickerdoodles, Soft Pumpkin Cookies, or these Gingerbread Cookie Balls would make a great partnership.
Fall or not, I hope you enjoy adding this to your healthy recipes repertoire.