You can now enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare this plant-based & paleo Pumpkin Pie Chia Pudding! It makes for a great breakfast, snack or dessert during the autumn.
DID YOU KNOW? Chia seeds are high in several nutrients that are important for bone health, including calcium, phosphorus, magnesium and protein.
One ounce (28 grams) of chia seeds contains 18% of the RDI for calcium. Gram for gram, this is higher than most dairy products, making chia seeds a good source of calcium for people who don’t eat dairy.
However, it’s important to know that chia seeds also contain phytic acid, which reduces calcium absorption to some extent.
“What is phytic acid?” – you might be wondering. According to Stephan Guyenet:
“Phytic acid is a small molecule found in seeds like grains, beans, and nuts that binds (chelates) certain essential minerals—particularly calcium, iron, magnesium, and zinc—and reduces their absorption from food. What this means is that the nutritional value of these foods isn’t as high as you might expect if you looked them up in a nutritional database. Many traditionally-living cultures with grain-heavy diets used techniques such as soaking, grinding, and fermentation that reduce phytic acid levels and increase mineral availability.” (Learn more about phytic acid here).
Now get those chia seeds soaking so you can try this delicious autumn-inspired chia seed pudding.
What you need for Pumpkin Pie Chia Pudding:
- Coconut milk
- Chia seeds
- Pumpkin puree
- Maple syrup
- Pumpkin pie spice
- Vanilla extract
Craving more wholesome pumpkin recipes? You’re going to love these:
Pumpkin Pie Chia Pudding
Pumpkin Pie Chia Pudding makes for a great breakfast, snack or dessert during the fall months. You can now enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare this plant-based & paleo pumpkin pie chia pudding!
- 1 cup coconut milk, or nut milk of choice
- 1/4 cup chia seeds
- 1/4 cup pumpkin puree
- 2 tbsp. maple syrup
- 1 tsp. pumpkin pie spice
- 1/2 tsp vanilla extract
- Pinch sea salt
- Pecans and pumpkin seeds for garnish, optional
Whisk all ingredients in a bowl until well combined.
Store in a glass container or jar in the fridge. Let sit for a minimum of 1-hr before consuming. The longer you let the chia seeds soak the more delicious this pudding becomes (I like to soak them overnight).
Garnish with chopped pecans and pumpkins seeds before serving.
Like this pumpkin pie chia pudding recipe and want more like it?
Check out my chocolate chia pudding and chocolate banana chia pudding recipes.
Pumpkin Spice Latte is the perfect way to start a fall day! This latte is bursting with the warming spices of autumn–and is rich, creamy & delicious. It’s a healthy dairy free, paleo & plant-based hot drink you’ve got to try!
I’m officially obsessed with my morning Pumpkin Spice Latte. It’s to the point where I wonder how I survived all the other seasons without it!
I like to make my lattes rich and creamy by using canned coconut milk which has a higher fat content.
You can also add collagen powder if you’d like. It’s a simple way to boost this warm and comforting beverage with nutrients that support your bones, joints, skin, nails and gut! It also makes this latte super satisfying, so it tames a hungry belly in a healthy way.
Enjoy this latte with a Gluten Free Pumpkin Muffin. It’s a match made in pumpkin spice heaven!
What you need for Pumpkin Spice Latte
- Coconut or almond milk
- Pumpkin pie spice
- Collagen powder (optional)
- Maple syrup (optional)
Craving more healthy & delicious fall recipes? You’re going to love these:
Pumpkin Spice Latte
Pumpkin Spice Latte is the perfect way to start a fall day! This latte is bursting with the warming spices of autumn--and is rich, creamy & delicious. It's a healthy dairy free, paleo & plant-based hot drink you've got to try!
- 1 cup unsweetened coconut or almond milk
- 1 shot espresso
- 1/4 - 1/2 tsp pumpkin pie spice
- 1 tsp maple syrup, or other natural sweetener of choice
- 1 scoop collagen powder, optional
In a saucepan, warm milk, maple syrup, pumpkin pie spice and collagen over medium-low for roughly 5-minutes, stirring occasionally.
Froth using a blender, immersion stick or other tool. If you have an espresso machine with a steam wand you can mix, warm and froth ingredients at the same time.
Brew espresso then combine frothed milk with the espresso. Sprinkle with pumpkin pie spice, if desired.
For a rich and creamy latte, use light or full fat canned coconut milk.
Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense protein and healthy fats that will help to fuel you right. This recipe is free of gluten, grains & dairy, making it the perfect paleo treat!
Five reasons to love pumpkin muffins …
- These muffins are easy to make with basic & wholesome ingredients. Only one bowl required!
- They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
- They’re naturally sweetened with maple syrup, rather than loaded with refined sugar or artificial sweeteners.
- These muffins feature warming pumpkin pie spices so they taste even better with your favorite pumpkin latte. It’s a match made in pumpkin spice heaven!
- They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.
Here’s what you need for Pumpkin Muffins:
DIY pumpkin pie spice
3 tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 ½ tsp allspice
1 ½ tsp cloves
I recommend buying organic ground spices to make this blend. Mix spices together in a bowl and store in a small glass jar. Feel free to double or triple this recipe so you have plenty of pumpkin pie spice for the season.
Craving more wholesome fall recipes? You’re going to love these:
Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense protein and healthy fats that will help to fuel you right.This recipe is free of gluten, grains & dairy, making it the perfect paleo treat!
- 5 pastured eggs
- 200 ml canned pumpkin purée
- 1/2 cup coconut flour, sifted
- 1/4 cup coconut oil, melted & cooled
- 1/4 cup maple syrup
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder, or 1/4 tsp baking soda
- 1/2 tsp sea salt
Preheat oven to 350F and place liners in muffin tray.
Add all wet ingredients into a mixing bowl and whisk.
Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
Fill each muffin tray with batter.
Bake for 15-20 minutes. Let muffins cool in tray before removing. Store in an airtight container in the refrigerator for up to a week or store for longer in the freezer using freezer bags.