I love chia pudding. It’s easy to put together and makes a satisfying breakfast when served with fresh fruit and toasted nuts. Or, an indulgent dessert when topped with a spoonful of coconut milk and a sprinkling of dark chocolate.
I usually make this basic vanilla chia pudding recipe, but decided to mix things up a bit since I had some leftover pumpkin puree after baking these muffins. Change is good. I’m obsessed with these lightly sweet, vegan pumpkin chia pudding cups. They’re so good that I’m bringing them to a virtual pumpkin party! Today, food bloggers all across the web are sharing their favorite pumpkin recipes. Get links to all of the pumpkin recipes by visiting the hosts of the party, Sara and Aimee.
Vegan Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
1/2 cup canned, full-fat coconut milk
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla
1/4 cup chia seeds
Additional coconut milk
Shaved dark chocolate
In a medium bowl whisk together pumpkin, almond milk, 1/2 cup coconut milk, maple syrup, cinnamon, ginger and vanilla. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)
Top with a few spoonfuls of additional coconut milk and some dark chocolate shavings before serving.
Makes 4 servings