Perfect For Fall: Pumpkin Chia Pudding

easy homemade vegan chia pudding with coconut milk

Happy fall! As the first official day of fall, what better way to celebrate than with p u m p k i n?!  What kind of pumpkin? Pumpkin chia pudding. 

homemade vegan pumpkin chia pudding with coconut milk

This recipe is a rift off my traditional chia pudding, with the volume turned up. Pumpkin. Spice. Coconut. Milk. Say no more. This particular coconut milk is from So Delicious and the taste really does live up to its name. It’s quite good — not overly sweet, and not overly spicy. 

Even for people who drink dairy, this vegan recipe is a satisfying snack, or sweet brunch accompaniment as I served it. I topped the pudding with So Delicious’ new CocoWhip whipped topping and a pinch of cinnamon. Festive! 

Ingredients for four servings:
3/4 cup chia seeds 
2 cup pumpkin spice coconut milk [or more depending what consistency you prefer] 
1/4 cup pure pumpkin [unsweetened canned variety works best]
1 tsp cinnamon 
2 tsp vanilla 
Whipped topping, optional  

In a medium bowl, combine chia seeds with coconut milk  and pumpkin 
Mix in cinnamon and vanilla
Transfer mixture evenly into four ramekins, cover and refrigerate overnight 
Serve with whipped topping, additional cinnamon and slivered almonds, crushed walnuts or chocolate chips 

how to make homemade vegan chia pudding

the easiest pumpkin spice chia pudding with coconut milk

                 ramekins //  napkins [similar] // silverware [similar] // tray

This chia pudding was a sweet dessert after a savory brunch. And healthy to boot! I love serving individual desserts and these ramekins were the perfect size for the pudding.

Have you ever made chia pudding? Do you prefer yours with flavored milk or plain? Please let me know how you like this recipe if you make it at home! Hope you enjoy…