Pumpkin Spice Chia Pudding

OK. I went there. I know there is an overload of pumpkin spice everything every where you look this time of year, but I was overdue for a trip to the grocery store and all of these ingredients were on hand begging to be put together. And I was hungry. And it was really, really good.

I actually whipped it together yesterday afternoon and was so happy when I remembered that I had it this morning. I put 4 Tablespoons of heavy cream and a 1/16 of a teaspoon of vanilla powder in a small glass and used my frothing wand to turn it into whipped cream. If you don’t eat dairy, you could add a whipped coconut cream instead. I added 1 T of MCT oil to my serving of pudding, added a layer of chopped pecans (about 2 T), then topped with whipped cream and a dusting of nutmeg and pecan crumbs. YUM! Seriously, I wouldn’t embarrass myself with a pumpkin spice recipe if it wasn’t great.

The beauty of this recipe is that it is made entirely from pantry staples and comes together in about as long as it takes to open two cans. It is so simple. Makes 5 servings.


1 can Native Forest Simple Coconut Milk

1 empty coconut milk can filled with water

.5 can organic pumpkin

.5 cup white chia seed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

.5 teaspoon ground nutmeg

1.5 level scoops of Pure Monk by Julian Bakery


Simply put all ingredients in a blender. Give it a whirl. Pour into a glass container and chill to set. That’s it. Pretty darn easy.

MACROS for PUDDING: 73.3 fat/ 5.4 protein/ 20.5 carbs (also .9 alcohol from vanilla)

MACROS for PUDDING & TOPPINGS: 87 fat/ 3.7 protein/ 9 carbs