Pumpkin Pie Chia Pudding

By Kelly Nardo – November 1, 2017
Photo by Weston Carls

This Pumpkin Pie Chia Pudding takes the flavors of your favorite holiday dessert and turns it into a gluten-free, dairy-free, vegan, and Whole30-approved healthy snack!

Serves 2-3


½ cup raw pecans
1½ cup pumpkin puree (canned or fresh)
1½ cup unsweetened almond milk
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
pinch of sea salt
¼ cup chia seeds
optional toppings: fresh fruit, nut butter, whipped cream, cinnamon


1. Heat a small skillet over medium-low heat and let it get hot, about 30 seconds. Add pecans and toast for 4–5 minutes, stirring constantly, until golden brown.
2. Add pecans, pumpkin, almond milk, cinnamon, ginger, nutmeg, and salt to a high powered blender or food processor. Process until smooth and all ingredients are combined, about 1–2 minutes.
3. Transfer to a medium sized resealable bowl. Stir in chia seeds until combined. Cover and refrigerate for 3 hours or overnight.
4. Eat as is or top with desired toppings. Enjoy!



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