Pumpkin Pie Chia Pudding Recipe
This Pumpkin Pie Chia Pudding is a delicious, healthy, and vegan treat that perfectly mimics the flavors of traditional pumpkin pie. Combining creamy chia pudding with a rich pumpkin mousse, it makes a perfect no-bake dessert or snack, ideal for fall or any time you crave a wholesome sweet treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes plus 2 hours chilling
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Chia Pudding
- 4 tbsp chia seeds
- 1/2 cup full-fat coconut milk
- 3/4 cup almond milk (or any plant-based milk)
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup
Pumpkin Pie Mousse
- 1/2 cup raw cashews, soaked in water overnight, then drained
- 1/2 cup + 2 tbsp full-fat coconut milk (from a can)
- 5 tbsp pumpkin puree (not pumpkin pie filling)
- 2 tbsp maple syrup
- 2 tsp pumpkin pie spice
Toppings (optional)
- Vegan whip cream
Instructions
- Prepare the chia pudding: In a bowl, combine the chia seeds, full-fat coconut milk, almond milk, pumpkin pie spice, vanilla extract, and maple syrup. Mix thoroughly until everything is well combined. Place the mixture in the refrigerator to allow it to set while you prepare the pumpkin mousse.
- Make the pumpkin pie mousse: Add the soaked and drained cashews, full-fat coconut milk, pumpkin puree, maple syrup, and pumpkin pie spice to a blender. Blend on high speed until completely smooth and creamy. Pause occasionally to scrape down the sides to ensure even blending of all ingredients.
- Assemble the pudding cups: Spoon the set chia pudding evenly into serving cups or jars. Pour the pumpkin pie mousse evenly on top of the chia pudding layer.
- Chill to set: Place the assembled cups in the refrigerator and let them chill for at least 2 hours to allow the layers to set and flavors to meld.
- Add toppings and serve: Before serving, optionally top each pudding cup with vegan whip cream or any toppings of your choice for added flavor and decoration.
Notes
- Soaking the cashews overnight is essential for a smooth mousse texture; if short on time, soak in hot water for 1 hour.
- Maple syrup can be adjusted to taste or substituted with agave nectar or other liquid sweeteners of choice.
- Use full-fat coconut milk for creaminess in both chia pudding and mousse layers.
- Store leftovers covered in the refrigerator for up to 3 days.
- This recipe is naturally vegan, gluten-free, and dairy-free.
Find it online: https://recipeplenty.com/pumpkin-pie-chia-pudding-recipe-2/
