Low-Carb Pumpkin Spice Chia Seed Pudding {Paleo and Vegan-Friendly}
Prep time: 
Total time: 
Yield: 2 servings
Paleo and vegan-friendly Low-Carb Pumpkin Spice Chia Seed Pudding is a healthy way to satisfy your pumpkin spice cravings.
  • ¼ cup (60 ml) half and half, or any kind of milk you like
  • ¼ cup (60 ml) water
  • ¾ cup (185 g) canned pumpkin (not pumpkin pie filling)
  • 4 tablespoons chia seeds
  • 1½ teaspoons granulated stevia (or sweetener of choice to taste)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice mix
  • Slightly scant ⅛ teaspoon ground fenugreek seed (optional)
  • 1 pinch sea salt
Optional Toppings:
  • Whipped cream or coconut “whipped cream”
  • Chopped walnuts or pecans
  • Ground cinnamon or nutmeg
  1. Whisk together all ingredients for the pudding in a medium bowl. Cover and refrigerate overnight.
  2. Puree the mixture in a blender or food processor until smooth.
  3. Transfer to 2 serving glasses, top with any toppings you like, and serve.
Recipe adapted from my recipe for Low-Carb Overnight Black Forest Mocha Chia Seed Pudding on my other blog, Healthy Sweet Eats.

Stevia/Sweetness Level: This pudding is a nice balance of flavors, but isn’t overly sweet (which is perfect for me). Taste and add more granulated stevia (or your sweetener of choice) if desired.

Paleo and Vegan Version: Use almond “milk” or another paleo-friendly, vegan milk of choice instead of regular milk. Top with coconut “whipped cream” instead of regular whipped cream if desired.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-pumpkin-spice-chia-seed-pudding-paleo-and-vegan-friendly/