Pumpkin Pie Chia Seed Pudding

This is a gluten-free and vegan dessert that is packed with protein. It is easy and does not require any cooking. All you need is a blender!


  • 1 lb silken tofu - I use one pack of Nasoya silken tofu
  • ½ tsp sea or himalayan salt
  • 2/3 cup maple syrup
  • 1 cup canned pumpkin, unsweetened
  • 1 tsp pumpkin pie spice
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup coconut oil, melted slowly – I put in glass jar then fill sauce pan with water and place jar in water and heat slowly
  • ½ cup chia seeds – great souce of omega 3 and they will help thicken the pudding
  • ½ cup chopped almonds


Blend all ingredients except chia seeds and almonds on high until smooth. Transfer to a glass container and stir in chia seeds. Cover and chill for an hour before serving.
Portion out desired amount into serving dish and sprinkle with the chopped almonds and cinnamon. This can be enjoyed for breakfast or a mid-day snack.

By:  Katy Joy Freeman
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