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 3/4 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.
Pumpkin Pie Chia Pudding
Ingredients
- 1 1/2 cup coconut milk or unsweetened almond milk
- 3/4 cup pumpkin puree
- 12 drops SweetLeaf stevia drops or 3 tablespoons Swerve
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger allspice also works
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 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
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.
Heather says
I love pumpkin in just about anything and I really wanted to love this! I found it bitter and bland. I topped it with a little whipped cream and I still could only choke down about two bites.
Barbara says
I really like the idea of this pudding. It’s so great to enjoy this guilt free desert. But I had to make a few changes. I didn’t have liquid stevia so I used the equivalent amount of powdered Stevia. But I thought desert was bitter with the Stevia so I added honey.
After a few hours in frig, the product was thinner than I like in a pudding so I stirred in 1/4 cup chia seeds and returned to frig.
Now it was a very good texture. Next time I’ll add more spices to my taste. I thought it could be improved with a dollop if whip cream or cool whip. Yes! . Great.
I’m spite of the changes I made I definately will make this again and try a different sweetener.
Lisa MarcAurele says
Sometimes, I find I do have to add a little more chia. But I find it best to start with less and add more as needed.
Carol B says
Hi, Lisa! Does the coconut milk called for mean coconut milk beverage, like the ones sold in cartons, or actual coconut milk that is sold in cans? I assume you mean the thinner beverage version since almond milk is an alternate. But maybe not. Thank you. 🙂
Lisa MarcAurele says
I use the kind in the carton. The one in the can tends to clump up when cold.
Russ says
So for net carb calculation…. “per serving: 3g net carbs, 3g erythritol”.. This would mean ZERO net carbs since erythritol is a sugar alcohol, right? Or is the net carbs actually 3g? Thanks
Lisa MarcAurele says
It’s 3 grams net carbs (9.5 grams total – 6.5 grams fiber). The 3 grams of erythritol isn’t included in the total since it has almost no impact.
Russ says
Ok, that makes sense. Thanks a ton Lisa…not just for your quick reply but for also sharing your great recipes. I keep coming back to your youtube channel and also your website here… Great stuff you create!!
This will be my first chia recipe ever and I’m so looking forward to it.
Lisa MarcAurele says
Hope you love the chia pudding! It’s always been one of my favorite low carb snacks.
Russ says
We made this tonight and loved it! We will make a small adjustment next time as we felt the pumpkin spice(1-1/8tsp) was a bit too strong for our taste. Was still delicious and can’t wait to make it again. Well… She wants me to make your vanilla version first because she loves vanilla..haha.
We only got 3 cups worth which will obviously effect nutrition numbers…I’m not sure how you got 4C and we got 3C but I guess I have to recalculate or something.
Thanks Lisa and can’t wait to try your next recipe! 🙂
Carissa Burns says
Can you substitute pumpkin pie spice for the individual spices in the recipe? If so, how much do you think would be required? This looks awesome!
Lisa says
I’d use about the same amount which is 1 1/8 teaspoon.
Russ says
We made this tonight with Pumpkin spice and felt it was a little too strong… Still loved it and ate it all but will try 3/4tsp Pumpkin spice next time.
Janice Watson says
Wondering if I could use Xyla for the sweetener. Would the amount be the same
Lisa says
I’m not familiar with Xyla. But you can just add any sweetener to taste.
Theresa says
This was my first time making any chia pudding. The flavor was good and I loved the texture of the seeds, but the pudding itself seemed a bit watery. Is this usually the case with chia pudding? If I used a can of full fat coconut milk would that thicken it up maybe? Thanks for the help. 🙂
Lisa says
If it comes out watery, you can just add a little more chia. It’s the chia that makes it a pudding consistency.
Stephanie says
Yes I would definitely make it again with full fat coconut milk. It will thicken to the consistency you want. 🙂
Jen says
Best site for excellent recipes. Thank you so much for sharing. My children ate this and loved it!
Lisa says
I’m so glad they loved this easy chia pudding.
Lucy says
I’m so interested in trying this recipe! Can I substitute the almond milk for regular 1% milk? Thanks.
Lisa says
Almond milk is an option in the recipe.
Cj says
I only have stevia packets. How many should I use ? Don’t know the equivalent of 12 drops.
Lisa says
It’s about 2 packets.
Yvonne Ochoa says
what is the serving size?
Lisa says
It’s about a cup size.
Catherine says
For the pumpkin puree…is this just cooked pumpkin, as here in Australia it is very very difficult to find canned pumpkin of anything.
Lisa says
It is just the cooked pumpkin flesh!
Kellie says
How long will this stay fresh?
Lisa says
It should keep at least 1 week in the refrigerator.
Ros says
Eggnog chia pudding next up?
Lisa says
I’m on it!!!
Ros says
I have recently discovered Chia puddings. Like the previous commenter I couldn’t even imagine how in the world I’d like a ‘soaked’ chia seed, but I’m with you. There is no slime factor and in fact a pleasant crunch (surprisingly enough) for one thing. Secondly, these are yummy (try the raspberry lemon found in Yummly as well) and almost zero carb, filling and freezable. When you freeze them they are nearly like a delicious popsicle. I put them in an ice cube tray with a toothpick ‘stick’ for left overs. I generally freeze after 5 days in the fridge, but I’d be interested in what you think about proper storage to extend the use by date for chia pudding. Thanks for this!
Lisa says
Whoa! I never even thought of chia Popsicles. What a fantastic idea! I’ve got to try that raspberry lemon recioe, too.
Tresa says
How do you get past the slime factor of the chia seeds.
Lisa says
To be honest, it doesn’t bother me. The chia gel kind of just blends in with the pumpkin and milk and you just notice the crunchy part of the seed.
Melissa says
I have texture issues and while I don’t find them slimy, I can’t stand the crunch, crunch in my pudding. Thankfully a spin in the blender breaks down the chia seeds so you get a more pudding like consistency. Good luck!
Lisa says
A high speed blender can make chia pudding much more like regular pudding. Personally, I like the tapioca like texture.