Pumpkin Pie Chia Pudding

5 from 3 votes

This deliciously easy, vegan-friendly pudding mixes together in minutes, but will need to chill in the refrigerator for several hours before serving. All the same great flavors of your favorite pumpkin pie in a slimmed down 104 calorie dessert.

Prep Time10

Cook Time0

Chill Time5

Total Time5 10

Course: Dessert

Cuisine: American

Keyword: no cook pumpkin pudding, pumpkin pie chia pudding, vegan pumpkin chia dessert pudding

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

2 cups plain, unsweetened almond milk beverage
1/2 cup pitted dates (I used 6 dates, number will vary depending on size of dates.)
1/3 cup chia seeds
3/4 cup unsweetened pumpkin puree (not pumpkin pie filling)
3/4 teaspoon pumpkin pie spice
Pinch of sea salt

Instructions

Add the almond milk, dates and chia seeds to a large covered jar. Place cover on jar and shake well.
Refrigerate jar for at least 4 hours.
After mixture is completely chilled, pour into a blender and process on high speed until very smooth, 1 to 2 minutes. (I used my VitaMix)
Add pumpkin puree, pumpkin pie spice and salt and blend just until combined.
Divide mixture evenly between 6 small jars with lids, small bowls or ramekins. Cover with lids or plastic wrap and refrigerate for an additional hour before serving.
Store any remaining pudding dessert in the refrigerator.

Notes

Serving size: 1 pumpkin pie chia pudding cup (about 4 ounces)

WW Points: 4

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3 PointsPlus (Old plan)

I used pitted Medjool dates to make my pudding—they are a personal favorite, good-sized and usually very plump, moist and deliciously sweet. Dates can vary greatly in size, so the number you use will vary. I ended up using 6 dates in this recipe.

Nutrition