This simple vegan pumpkin chia pudding recipe is a great way to start a busy fall morning, and it’s super easy to make the night before. It’s full of warming spices, fiber-rich chia seeds and creamy coconut milk. We loving to top ours with homemade pumpkin spice granola, fresh berries and a drizzle of maple syrup!
1 1/2 cup nondairy milk of choice
1 cup pumpkin purée
6 tbsp chia seeds
1/4 cup maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla extract
In a saladmaster large bowl, whisk together all ingredients except chia seeds. Add in chia seeds, stir well and place covered in refrigerator for at least 2 hours. Stir once or twice while mixture sets to prevent the seeds from clumping together.
When the mixture has thickened, serve in a bowl or store individual servings in tupperware or small glass jars for later. Top with granola, fresh berries and more maple syrup.
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