Pumpkin Pie Chia Pudding
Just one more Thanksgiving-inspired dessert idea that can be made just in time for Thanksgiving (⌛so get on it right now!)! The last couple of days, I’ve been wanting to make some variation of pumpkin pie that was simple, cruelty-free and healthy (at least healthier than a traditional pumpkin pie). I dabbled with some ideas and ultimately decided to stay away from a vegan version of a baked pie. Instead I made something that was a little bit cleaner, made with simpler ingredients, that wasn’t too sweet and could double as a breakfast option and dessert.
Okay, so I could have just made some of my Pumpkin Pie Green Smoothie Bowls and called it a day, but I wanted something that at least slightly resembled a traditional pie in terms of consistency, texture and color… Green beers, I’ve seen, but green pumpkin pies, not so much. I can’t imagine that would be a pretty picture… So I made these individual no-bake Pumpkin-Chia Pies.
For the pumpkin filling portion of this recipe, instead of using whole chia seeds (like I normally use in chia puddings) I used ground chia seeds—I wanted the texture to be creamier than a traditional chia pudding, to more closely resemble the texture of a traditional pumpkin pie. Also, the recipe calls for almond milk—I made mine with original, unsweetened almond milk to maintain a lightly sweetened taste, but if you would prefer something with a sweetness similar to a traditional pumpkin pie, you can use a sweetened almond milk. Or you can always make the recipe as is, give it a taste before you pop it in the fridge, and add some agave to sweeten it to taste at the end. Oh, and I HIGHLY RECOMMEND topping these babies off with some coconut caramel (as pictured ☝️) if you have some on hand!
And don’t forget, these require refrigeration over night, so a little bit of advanced planning is required!
|Servings||Prep Time||Cook Time||Total Time|
|4||24 hrs. + 10 mins.||0 mins.||10 mins.|
For the pumpkin filling:
- ¼ cup ground chia seeds
- ¾ cup pumpkin puree
- ¼ cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
For the crust:
- ½ cup pecans
- 5 pitted medjool dates
- 1 teaspoon maple syrup
For the topping:
- ½ cup cold coconut milk
- 1 teaspoon maple syrup
- ½ teaspoon cinnamon
- Combine chia seeds, pumpkin puree, almond milk, maple syrup, vanilla, pumpkin pie spice and 1 teaspoon cinnamon in a large glass jar and whisk together vigorously until well mixed. Seal the jar and refrigerate overnight.
- The next day, when ready to serve, combine pecans, dates and maple syrup in a blender and blend until a doughy fudge-like mixture is formed. Spoon mixture evenly into four small glass jars or glasses, pressing down on the mixture to form a crust. Set aside.
- Using a stand mixer or hand mixer, whisk coconut milk, maple syrup and ½ teaspoon cinnamon on high spend until stiff and fluffy.
- Top each crust with pumpkin pie filling, and finish off with coconut whipped cream.