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.
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.
This spiced 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 . . . ).
Add the pumpkin puree, non-dairy milk, maple syrup and spices to a bowl and use a fork or whisk to combine.
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.
💭 Recipe tips and notes
- Give the ingredients a good whisk before you set aside in the fridge. Chia seeds tend to like to clump together, so we need to break them up!
- Canned pumpkin puree can be used if it works for you, but I suggest adding a little less as it has a stronger flavour than fresh.
- Adjust the amount of spice to taste preference.
Pumpkin Spice Chia Seed Pudding
For the (optional) topping
- coconut cream optional
- ginger powder to dust
- 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!
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- 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.