Go Back
–+ servings
Print

Creamy Pumpkin Pie Chia Pudding

Note: Cook Time refers to Chill Time.
This Creamy Pumpkin Pie Chia Pudding is high-protein, dairy-free, and refined sugar-free. A cozy, make-ahead fall breakfast or healthy dessert!
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Author Rachael DeVaux

Ingredients

For the Chia Pudding:

  • 1 cup pure pumpkin puree
  • ½ cup unsweetened coconut yogurt (I like Cocojune)
  • 1 cup unsweetened cashew milk (I like Malk)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons maple syrup
  • ¼ teaspoon kosher salt
  • 2 scoops vanilla protein powder (I like Ritual)
  • 2 scoops collagen peptide powder
  • 6 tablespoons chia seeds
  • 2 tablespoons ground flaxseed meal
  • 2 tablespoons hemp seeds

Toppings:

  • Unsweetened vanilla coconut yogurt
  • Toasted pepitas

Instructions

For the Chia Pudding:

  • In a medium bowl, whisk together the pumpkin puree, unsweetened coconut yogurt, cashew milk, vanilla extract, pumpkin pie spice, maple syrup, salt, vanilla protein powder, and collagen peptides. Add the chia seeds, flaxseed meal, and hemp seeds. Stir to combine until the chia seeds are evenly distributed.
  • Transfer the mixture to an airtight container then transfer to the fridge. After 2 hours, stir the mixture again to ensure the chia seeds are not sinking to the bottom. (Note: If you make this and chill it overnight, it will be okay. The stir is not 100 percent vital but will help the texture of the final pudding.)
  • Chill for at least 2 more hours or overnight. The mixture should be super thick and creamy.

To Serve & Store:

  • To serve, top with unsweetened vanilla yogurt, pepitas, or my  Paleo Granola. Serve chilled.
  • This will last in an airtight container for up to 5 days in the fridge.