Pumpkin Chia Seed Pudding

By Chef: Stephanie Burg
Posted: November 7, 2016


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With the passing of Halloween and the arrival of Thanksgiving fast approaching, our diets and self-care routines tend to get swept away in a swirl of cocktails, candy corn, stuffing and other indulgences that end up feeling like self-sabotage by year’s end. This simple recipe feels indulgent and festive while it packs a giant, nutrient-dense punch. A great source of protein and omega-3s, this dessert (or breakfast) boasts warming spices like cinnamon, ginger and nutmeg to help improve circulation and keep us warm during the colder months. Enjoy!

Yield: 3 small servings


  • 2/3 cup unsweetened almond or coconut milk
  • ½ cup pumpkin puree
  • 3 Tbsp chia seeds
  • ½ tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 3 Tbsp. maple syrup
  • Pinch of ground nutmeg
  • Pinch of unrefined sea salt
For the top
  • Chopped walnuts
  • Shredded unsweetened coconut
  • Currants
  • High-quality dark chocolate chips (or crushed raw chocolate)


  1. Whisk together milk, pumpkin puree, chia seeds, cinnamon, ginger, maple syrup, nutmeg and salt.
  2. Cover and refrigerate for at least 3 hours or overnight.
  3. Garnish with walnuts, coconut, currants and/or chocolate chips.