There is nothing more fall than pumpkin spice, and this pumpkin spice chia pudding is the perfect way to start the morning! With lots of spice, pumpkin puree and all those healthy chia seeds, it will set you up for the day. A vegan, gluten free and low histamine breakfast idea.
If you love chia pudding then you may also like to see my blueberry coconut chia pudding and cardamom chia pudding with blueberry compote. Simple to make, but make a delicious breakfast or snack!
This recipe uses the fall flavours of pumpkin spice, but using individual spices rather than a ready-done mixture. It's so tasty and a fun fall breakfast idea.
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Ingredients
This chia pudding uses individual spices that give the traditional fall 'spice' flavour but without using ready-done pumpkin spice. You will need:
- Chia seeds: the main ingredient, and full of healthy omega oils and fibre. I like the Terrasoul chia seeds.
- Non-dairy milk: use whichever works best for you. The choice may slightly alter the taste of the pudding.
- Pumpkin puree: a fun way to use pumpkin! Gives you a healthy vegetable (well fruit technically!) for breakfast too.
- Maple syrup: for sweetness. Adjust the quantity to taste preference.
- Ginger and cardamom powder: for a kick of spice!
- Turmeric: not usually in pumpkin spice, but a tiny touch gives a nice flavour, colour and is so good for you too.
- Cinnamon (optional): as I say, this is optional and only if well tolerated.
- Coconut cream: if you would like a topping for the chia pudding, then whisk up some coconut cream for a lovely sweet treat.
If you prefer to use fresh rather than canned, my pumpkin puree recipe is super simple!
Step by step instructions
Chia pudding is so easy to make, and this one has just two steps. A very fuss-free breakfast for a busy weekend morning! Or a weekday morning if you get up early enough to make it (not sure I do . . . ).
Step 1
Add the pumpkin puree, non-dairy milk, maple syrup and spices to a bowl and use a fork or whisk to combine.
Step 2
Pour in the chia seeds and whisk well so they combine into the pumpkin spice liquid. Cover and set aside in the fridge for at least two hours to give the chia seeds time to absorb the liquid. Stir halfway through if possible.
Optional - just before serving, use an electric hand mixer to whisk some coconut cream to top the chia pudding.
A note on cinnamon and spice for my low histamine readers
Cinnamon is one of many foods that are debated on a low histamine diet. While the SIGHI list for histamine scores cinnamon as 0 on their scale (from 0-3) and so low histamine, other lists have the opposite and rate it as high histamine.
The inclusion of cinnamon in this recipe is therefore optional, and only if tolerated.
With ginger, it scores 1 on the SIGHI list, and cardamom scores 0 but has a note that some varieties may not be well tolerated. Only use if you know you tolerate well. Interestingly, a high proportion of those I asked on Instagram said they did so (and actually found ginger beneficial). However, always consult a dietician if you have any queries on food intolerances.
More chia pudding ideas to enjoy
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Pumpkin spice chia seed pudding
Ingredients
- 1 cup non-dairy milk
- 4 tablespoon chia seeds
- ¼ cup pumpkin puree
- 1 tablespoon maple syrup + more to taste preference
- ½ teaspoon ginger powder
- ½ teaspoon cardamom powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cinnamon optional (if tolerated)
For the (optional) topping
- coconut cream optional
- ginger powder to dust
Instructions
- Add the non-dairy milk, pumpkin puree, ginger, cardamom, turmeric and maple syrup in a bowl and whisk (or use a blender) to combine.
- Sprinkle in the chia seeds and whisk very thoroughly so they are evenly spread and not forming clumps (as they like to do!). Pour into a container that can be sealed and refrigerate for at least two hours. If you can, stir halfway through.
- Optional - use an electric mixer to make the coconut cream topping. Whisk so that it forms a fluffy texture.
- Spoon your chia pudding into your serving bowl or jar, then top with the coconut cream and a dusting of ginger powder if you like. Then enjoy!
Notes
- The star anise is used here for decorative purposes, but if you tolerate then you can add a touch to the chia pudding.
- Giving the chia pudding a good stir after an hour should prevent the chia seeds from clumping together.
- The cinnamon is optional, and only for those who tolerate it.
- If you are not on a low histamine diet, then you can use ready-done pumpkin spice instead.
- Ginger, which scores 1.
- Cardamom scores 0 but has a note that states certain varieties may not be well tolerated.
- Cinnamon scores 0 but other lists rate it higher. It is optional for this recipe.
- Non-dairy milk has variable scores.
- Pumpkin scores 0 but other lists rate it as higher.
Pam Huddleston says
Oh my, tastes just like pumpkin pie! Not only yummy for breakfast, dessert, snack, or even lunch and dinner. Pumpkin perfection with a dollop of coconut cream.
Claire says
I need you to write my recipe posts as you describe things so well! 🙂