Pumpkin pie chia pudding mousse is creamy, delicious, and filled with pumpkin pie spices. Not only is it gluten-free and dairy-free, but it’s loaded with healthy fats and fiber. Blend it quickly in your blender and you’ll have a satisfying yet guilt-free dessert in no time! While the recipe normally calls for stirring almond milk or cashew milk and chia seeds together, I’ve discovered that blending it takes it to a whole new level. It creates a smooth, creamy and luscious consistency that will have you wanting more with every bite.
Ingredients1 cup milk, any milk, including dairy-milk, cashew milk, almond milk or coconut milk will work
1/4 cup chia seeds
1/2 cup pumpkin puree
2 tablespoons maple syrup
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Garnishcoconut whipped cream
cinnamon
Method* Add all of the ingredients to a high-powered blender.
* Blend on high for a minute, or until the pudding is creamy.
* Transfer the pudding to a bowl, cover and chill at least 4 hours.
* Serve the pumpkin chia pudding with a dollop of coconut whipped cream and a sprinkle of cinnamon.