Hey there, dessert lovers!
Are you in the mood for something fun and delicious? I’ve got a treat for you!
Today, I’m excited to share my pumpkin pie chia pudding recipe.
It’s creamy, spiced, and totally packed with yummy fall flavors.
Best of all, it’s super easy to whip up and makes a great breakfast or dessert!
Let’s dive in and make some magic together!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 180-195 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1/4 tsp pumpkin pie spice (freshly ground for best flavor)
- 1 tbsp canned pumpkin puree (I use Libby’s pumpkin puree)
- 2 tbsp chia seeds (for best gelling and texture)
- 1 tbsp heavy cream or coconut cream
- 1/2 cup milk (almond or coconut milk works well for dairy-free)
- 2 tbsp sweetener (I prefer erythritol or monk fruit for low-carb)
Step 1: Gather Ingredients
Begin by gathering all the ingredients you will need for the pudding.
Having everything ready and within reach will make the process smoother and more efficient.
Step 2: Combine Ingredients
Add all the ingredients in your desired dish.
Use a whisk or a spoon to stir until everything is well combined.
If you prefer a firmer pudding, use less milk according to your preference.
Make sure the mixture is smooth and free of lumps.
Step 3: Refrigerate the Pudding
Place the mixed pudding into the refrigerator.
Allow it to chill for approximately 3 hours to set properly.
For best results, you can optionally give the pudding a good stir about 30 minutes into the refrigeration process to prevent clumping and ensure a smooth texture.
