Disclosure: Links within this post may contain affiliate links that I earn commissions from. Example, if you click on an ingredient link and purchase anything from that site, I make a small commission, no matter what you purchase, at no cost to you. This is how I pay for this blog and make a living as a writer. Thank you for supporting me!

If you are anything like me, you want to have a few dishes to serve at Holiday get-togethers for those guests that might be allergic to everything (like me!) or who are eating a certain way, like Paleo or Keto. Personally, I’m allergic to a ton of things and friends and family find it difficult to cook for me. I either offer to bring dishes or shoot them over a few recipes that I’ve put together, like this one! Desserts are the hardest for me to find that are soy free, so this Pumpkin Spice Chia Pudding is an easy go to and is a yummy alternative to pumpkin pie.

This Pumpkin Spice Chia Pudding recipe is Paleo, plus is soy-free, gluten-free, and dairy-free. It is a bit high in the carbs to be Keto, but if you are ok with a few carbs, this isn’t bad at 15 grams. At the bottom of the recipe is the Weight Watchers breakdown – it is just 6 points per serving. Not bad for a dessert!

Ingredients

• 2 cups of Coconut Milk
• ½ cup of fresh or canned Pumpkin Puree
• 2 tablespoons of Maple Syrup
• 1 tsp Vanilla Extract
• 2 teaspoons of Pumpkin Pie Spice
• ½ cup of Chia Seeds
• Whipped coconut cream (optional)

If you don’t have Pumpkin Pie Spice, you can use the following spices to create your own:
• 1 teaspoon of organic ground cinnamon
• ¼ teaspoon of ground cloves
• ½ teaspoon of ground ginger
• ¼ teaspoon of ground nutmeg

Serves – 4

Pumpkin Spice Chia Pudding Directions

1. In your favorite Kitchenaid blender (I’m obsessed with the teal blue one!) or food processor, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract, and the pumpkin pie spice.

2. Blend on high until smooth. Go ahead and scoop a little with your finger, I know you want to. 😉

3. Add the chia seeds and pulse, so that they are well distributed in the mixture. And don’t go thinking if you planted the chia seeds you’d make a chia pet like I did 🙂

4. Pour the Pumpkin Spice Chia Pudding into pretty serving bowls and refrigerate for at least an hour if you are in a rush, but overnight works well too! I know a few of you like to make the desserts and do prep the night before – this is an easy one to do that with.

5. Serve the pumpkin pudding chilled with whipped coconut cream on top  (so freaking delicious!) with a little sprinkle of cinnamon. Seriously so SO GOOD!!

Are you on Weight Watchers?

Here is the points breakdown… it is just 6 Points per Serving!

Pin it for later: