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Enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare gluten free low carb pumpkin pie chia pudding!
I hate to be overloading you with pumpkin recipes this early in the season. I mean it isn’t officially Fall for a couple of days. September 22, 2015, at 4:44 pm EDT is when fall actually starts if you want to be exact and all.
I am an engineer by degree and profession so I am aware of the technical details. The weather here in Connecticut has been in the mid 80s so it still feels like summer, but the leaves on the trees have started to change color and are falling in the wind.
I usually buy a few pumpkins for decorating around the house. But, I have not yet purchased my usual September pumpkins even though I’m seeing them sold everywhere I go.
There is a part of me that doesn’t want to let go of the carefree days of summer. I’m feeling this way even though the older kids have already been away at college for a few weeks.
Although I’m not quite ready for the cooler weather, I am all about the food flavors of Fall. And, pumpkin just happens to be my favorite.
When I made the cranberry pumpkin muffins last week, the recipe only used one cup of pureed pumpkin. An average can of pumpkin puree contains about 1 and ¾ cups.
I needed to find a use for remaining pumpkin puree from the previous recipe. And, that’s how this pumpkin pie chia pudding recipe came to be!
Now I could have altered the muffin recipe to use a whole can of pumpkin puree and freeze the extra muffins just like I did with a coconut flour bread recipe. Maybe I was just being lazy or my freezer already has too many frozen low carb treat leftovers.
Well, in any case, I’m really glad I had that leftover pumpkin puree. Without it, I wouldn’t have created this super yummy low carb pumpkin chia pudding.
It tastes just like a pumpkin pie. And, the best part is that it takes less than five minutes to prepare and there is no baking!
You literally just dump all the ingredients into the bowl and combine. Then, you need to let the mix sit in the refrigerator where the chia seeds will do their magic.
After sitting in the refrigerator for a few hours, you have yourself some healthy and delicious pumpkin pie chia pudding! And, it’s a terrific low carb treat!
This pudding is a treat that you can enjoy for breakfast without feeling guilty. It also makes a terrific snack or dessert.
I like adding a little homemade sugar free whipped cream on top. You will want to have this ridiculously easy recipe in your back pocket for those times when you have leftover pumpkin puree. Or, make it when you crave pumpkin pie and just don’t have the time to bake.
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Pumpkin Pie Chia Pudding
Recipe Video (Click on Image to Play)
Ingredients
- 1 ½ cup coconut milk or unsweetened almond milk
- ¾ cup pumpkin puree
- 12 drops SweetLeaf stevia drops or 3 tablespoons Swerve
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ginger allspice also works
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ¼ cup chia seeds
Instructions
- Whisk together milk, pumpkin, vanilla, and spices.
- Stir in chia seeds.
- Allow to chill in refrigerator for a couple hours or overnight.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Robin
I ABSOLUTELY LOVE THIS! Thank you! It’s like eating pumpkin pie! I added English Toffee liquid stevia and it gives almost a flavor like rum has been added. My Hubby noticed it first.
We have had this pudding with vanilla no sugar added ice cream and I added some to my organic whole milk plain yogurt this morning. Mmmm! I’m going to keep making this over and over. It firmed up better after being in the fridge overnight.
KPeak
Do you use coconut milk in a carton or canned?
Lisa MarcAurele
The carton works better because the fat doesn’t solidify so that’s what I recommend using.
Robin
I used organic canned coconut milk and lightly warmed it up in the microwave and the solid and liquid mixed together perfectly.
Pam
Delicious! Only change was that I used 3 tablespoons of swerve and added cinnamon. We really enjoyed it!
Lisa Thompson
How long will these keep in the fridge?
Lisa MarcAurele
They’ve lasted at least a week for me.
CJ
So I made this and after whisking all the ingredients together, put it in the fridge. 3 hours later I went to check on it and all the chia was still on the bottom and the liquid was on top. I tried to stir the chia into the liquid but it had turned into a near solid mass. I used my electric mixer to break it up and incorporate the chia into the liquid. Thus worked so I divided it up into pudding bowls and returned to the fridge. It turned out lively, other than the snag.
Lisa MarcAurele
Some people actually blend chia pudding in a blender to break up the seeds. I go in and stir it as it sets so the seeds don’t settle at the bottom.