Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

What’s better than a Keto pumpkin pie?! An easy, no bake pumpkin pie pudding that’s low carb, vegan and has no sugar added! This is the perfect Keto dessert for Thanksgiving or any fall-focused meal idea. Thanks to our friends over at JOI for giving us this major inspiration for this delicious Keto pumpkin pie dessert. Check out the easy recipe below!

Servings: 4 | Prep time: 5 minutes | Total time:  2 hours (including setting time)

Ingredients:

1 cup water

2 tbsp JOI Almond Nutbase

½ tbsp SweetMonk sweetener

½ tsp Origin Vanilla Extract 

½ tsp Burlap & Barrel Royal Cinnamon 

¼ tsp Burlap & Barrel Nutmeg

⅛ tsp Burlap & Barrel Buffalo Ginger powder

⅛ tsp clove

⅛ tsp Burlap & Barrel Sweet Allspice

⅛ tsp salt

½ cup pumpkin puree

¼ cup chia seeds

Optional: toasted pumpkin seeds, toasted pecans, or shredded coconut for topping 

 

Directions:

  1. Add water, followed by JOI nutbase, Sweet Monk, vanilla, cinnamon, nutmeg, ginger powder, clove, allspice, salt, and pumpkin puree to a blender and blend for 30 seconds.
  2. Taste and adjust seasonings, including sweetness; additional date syrup may be desired.
  3. Pour mixture into a container (glass mason jars work great) and stir in chia seeds.
  4. Stir immediately to break up any clumps. Continue to stir every 5 minutes for 15-20 minutes, and then refrigerate.
  5. Allow to set in the refrigerator for 2+ hours or overnight.
  6. Top with toasted pumpkin seeds, toasted pecans, and shredded coconut as desired and enJOI!

Macros:

Servings: 4 | Calories: 113 | Net Carb: 4g | Total Fat: 7g | Total Carb: 9g | Fiber: 5g | Protein: 4g

 

Nutritional and macronutrient information may vary slightly depending on brands/ingredients used. 

Tips: