Pumpkin Chia Pudding

This delicious pudding is a must-have for dessert at the Thanksgiving Dinner Table. It’s healthy, loaded with fiber, omegas and medium-chain fatty acids to keep your metabolism revved up! You can even throw it into a pie crust (gluten free & vegan, of course) if you want and have a Pumpkin Chia Pudding Pie!



  • 1/2 cup chia seeds
  • 1 can coconut milk (full fat)
  • 1 cup canned pumpkin or pumpkin puree
  • 1 cup cashews, soaked 2 hours
  • 5 dates pitted
  • 2 tablespoons Grade B Maple Syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • pinch of Sea Salt
  • fresh ground nutmeg (garnish)


Place chia seeds in a medium-sized bowl. Blend remaining ingredients together in a high- powered blender until creamy smooth. Pour mixture over the chia seeds. Stir well to combine and let sit for about 10-15 minutes or until pudding firms up. Refrigerate for an even thicker pudding. Top with fresh ground nutmeg as a garnish.


Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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