Gluten Free Pumpkin Chia Puddin’

Ingredients

• 1 canFull-fat coconut milk, canned (not refrigerated)
• 1 canOrganic pumpkin purée
• 80 ml (⅓ cup)Swerve sweetener, or another sweetener
• 1 tspVanilla
• 1 tspPumpkin pie spice
• 1 pinchSalt
• 80 g (½ cup)Organic chia seeds

Instructions

1. 1

   Mix the base

   In a bowl, mix the coconut milk, pumpkin purée, sweetener, vanilla, pumpkin pie spice and salt, leaving out the chia seeds.

2. 2

   Add the chia

   Stir the chia seeds into the pumpkin mixture until evenly distributed.

3. 3

   Chill overnight

   Cover the bowl and refrigerate overnight. The pudding can be ready to serve after a few hours; stir before serving if needed.

What is pumpkin chia pudding?

Chia pudding is a chilled mixture in which chia seeds absorb liquid and thicken it. This version pairs them with pumpkin purée, coconut milk and pumpkin pie spice for a creamy, gently spiced pudding.

The method is simple: mix the pumpkin base first, then stir in the seeds and leave them to swell in the fridge. That makes it a practical make-ahead option for breakfast or a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 2g protein, 8g carbs, 14g fat.

The chia seeds and pumpkin purée provide most of the carbohydrates and fibre, while the full-fat coconut milk contributes most of the fat and saturated fat. Protein is modest, coming mainly from the chia seeds. Serve a portion with fresh fruit or a protein-rich accompaniment if you want a more balanced plate.

Choosing the ingredients

Canned coconut milk: Use the full-fat canned kind specified, rather than a pourable refrigerated coconut drink. Its richness gives the pudding a creamy texture.

Pumpkin purée: Use plain purée, not pumpkin pie filling, which may already contain sugar and spices. The recipe does not specify can sizes, so use the cans you have and expect the consistency to depend on their size.

Chia seeds: Stir them in after mixing the other ingredients, as directed. This helps distribute them throughout the base.

Getting an even mixture

Mix the base: Whisk or stir the coconut milk and pumpkin purée until the colour looks even, then blend in the sweetener, vanilla, spice and salt.

Add the seeds: Sprinkle in the chia while stirring. Scrape the sides and bottom of the bowl so the seeds do not collect in one patch.

How it thickens

Chia seeds absorb liquid as the mixture chills, changing it from a pourable base into a spoonable pudding. After a few hours, check the texture and stir to break up any clumps.

For the most even result, give the mixture another stir after it has started to thicken, then leave it to chill overnight as the method recommends.

Timing and serving

The listed total time is 7 minutes, but that covers the quick mixing rather than the chilling. The method calls for an overnight rest and notes that it may be ready after a few hours.

Serve it cold in small bowls or jars. Stir it before portioning, especially if the seeds have settled during chilling.

What to serve alongside

The pudding is rich from the coconut milk, so fresh fruit can add a bright contrast. A little extra pumpkin pie spice on top keeps the flavour in the same warm, spiced direction.

For a more substantial breakfast, serve it with toast or another simple accompaniment; for a small snack, enjoy it on its own.

Recipe notes & tips

• Use plain pumpkin purée rather than pre-sweetened pie filling.
• Stir the chia seeds in gradually to help prevent clumps.
• Scrape the sides and bottom of the bowl while mixing.
• Give the pudding a second stir once it begins to thicken.
• Taste the base before chilling and adjust the sweetener to suit your preference.

Variations

• Add cinnamon: Stir in a little extra cinnamon for a warmer spice profile.
• Use another sweetener: Replace the Swerve with a sweetener you prefer, adjusting to taste.
• Top with fruit: Add sliced banana or berries just before serving.
• Add crunch: Scatter chopped nuts or seeds over each portion at serving time.
• Boost the spice: Add a little extra pumpkin pie spice to the base before chilling.

Common mistakes to avoid

• Using pumpkin pie filling: It can make the pudding too sweet or heavily spiced; choose plain pumpkin purée.
• Adding chia all at once: The seeds may clump together; stir continuously as you add them.
• Skipping the chill: The mixture needs time for the chia to absorb liquid; refrigerate it for a few hours or overnight.
• Expecting a precise thickness: Can sizes are not specified; check the texture after chilling and adjust expectations accordingly.
• Using refrigerated coconut drink: It is not the full-fat canned ingredient in the recipe; choose canned coconut milk.

How to store

Keep the pudding covered in the fridge and use it within 3 days. Stir before serving; it is intended to be eaten chilled, so reheating is not needed.

Frequently asked questions