Chocolate and Pumpkin Chia Pudding Cups

Here it is-the first pumpkin recipe of the season!

Although I am HATING this chilly weather, I am excited for all the pumpkins and squashes popping up on the farm. I’ve got so many plans for all of them! These pudding cups are a super simple, and were inspired by a Dreena Burton recipe, so we’ll count this one as a Vegan Mofo copycat post! Hers were raw and a bit more time consuming, and I have been too overwhelmed to do EVERYTHING from scratch lately.

I really love these little cups and used some pureed pumpkin in a BPA free pouch instead of a can, from Fig! It made things really easy and I am thrilled so many companies are coming up with alternative to packaging everything in cans. This is probably the only time I’ll use pre-cooked  pumpkin now that they’re so abundant at the farms and stores in their full glory.

1 prepared package of organic chocolate pudding mix, chilled for 90 minutes (most are vegan and you can sub the milk in the recipe with coconut milk)

1 avocado

1 cup pureed pumpkin

1 cup coconut milk

1/4 cup pure maple syrup

4 tbsp chia seeds

2 tbsp organic brown sugar

1 tsp cinnamon

1 tsp pure vanilla

1/4 tsp nutmeg

  • Once pudding is chilled and settled, blend in a blender with avocado until creamy-set aside in bowl
  • Then blend together pumpkin, coconut milk, maple syrup, chia, brown sugar, cinnamon, vanilla and nutmeg until chia breaks downs
  • Serve layered in cups or mason jars






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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Awesome autumn creation – yum!! Celeste 🙂

  2. Yum! Chai and pumpkin are great fall weather flavors. I love the fall weather and am anxious for it to get even cooler! I am a pumpkin-can user myself. I would love to make stuff from scratch but ugh, sometimes it’s so tiring.

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