Cool Creamy Pumpkin Chia (Printable)
Silky pumpkin and chia with maple and autumn spices, chilled to thicken; top with whipped cream and toasted seeds.
# What You Need:
→ Pumpkin & Chia Base
01 - 1 cup unsweetened pumpkin puree
02 - 2 cups unsweetened almond milk or dairy milk
03 - 1/3 cup chia seeds
04 - 2 to 3 tablespoons maple syrup, to taste
05 - 1 teaspoon vanilla extract
→ Spices
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - Pinch ground cloves
10 - Pinch salt
→ Toppings (optional)
11 - 1/2 cup coconut whipped cream or regular whipped cream
12 - 2 tablespoons toasted pumpkin seeds
13 - Additional ground cinnamon, for dusting
# Steps:
01 - In a medium mixing bowl, thoroughly whisk together pumpkin puree, almond milk, chia seeds, maple syrup, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until smooth and fully incorporated.
02 - Cover the bowl and refrigerate for a minimum of 2 hours, or overnight, to allow chia seeds to expand and the mixture to thicken.
03 - After chilling, stir the mixture well. For a thinner texture, mix in additional almond milk or dairy milk as needed.
04 - Evenly divide the pumpkin chia mixture among 4 glasses.
05 - Top each glass with whipped cream, sprinkle with toasted pumpkin seeds and ground cinnamon as desired. Serve chilled.
# Expert Hints:
01 -
- Your friends will be convinced you spent hours crafting it, but you barely lifted a whisk.
- It satisfies a sweet tooth and delivers a nutrition boost, all with a whisper of fall in every sip.
02 -
- Don’t skip the chilling—rushing this step leaves you with crunchy seeds and a thin drink.
- I once didn’t whisk well enough and all my chia seeds clumped—now I use a fork to double-check before chilling.
03 -
- If your chia seeds are older, they may not thicken as well—fresh seeds make all the difference.
- Roast pumpkin seeds briefly with a sprinkle of salt for even more flavor on top.