Paleo Pumpkin Chia Pudding

As much as I really want to buy bags upon bags of mini crunch bars and peanut butter m&ms for Halloween, I’ve been trying to be healthier about my sugar intake. I go through waves of how adamant I am about minding my sugar, months where it’s super under control and months (like recently) where I just know it’s definitely creeping in.

Part of me is all “ugh sugar, let me live” but then the other part is like “it would be nice to fit into my pants again”. 

Hence, these paleo pumpkin pie chia pudding cups. The sweetener is just a couple of dates and the whipped cream is made from coconut milk, so it’s a dairy free and no-sugar-added kinda treat! It’s a perfect seasonal “dessert” for when you’re trying to avoid the repercussions of dessert. Ya feel me?





Paleo Pumpkin Pie Chia Pudding Cups


1 cup almond milk

1/2 cup canned pumpkin puree

4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained

1 tsp vanilla extract

2 tsp pumpkin pie spice

Pinch of sea salt

1/4 cup chia seeds

1 can of coconut milk, unopened and refrigerated overnight.


In a blender, combine the almond milk, pumpkin puree, dates, vanilla, pumpkin pie spice, and salt. Blend these ingredients until smooth. Add the chia seeds and pulse in the blender just once so that the chia seeds are evenly incorporated. Pour this mixture into whatever cups you want to serve your pudding in, then place pudding in the fridge for at least an hour to thicken.

Meanwhile, place a metal mixing bowl and whipping attachment in freezer for 10 minutes. Pull the coconut milk from the fridge, but be careful not to jostle/shake it! Open the can, carefully, with a can opener. All of the liquid should have moved to the bottom of the can and all of the solids to the top. Scoop the solids into the metal mixing bowl, careful not to get ANY of the watery liquid part. Whip on high for 5 minutes, until you achieve the consistency of whipped cream. You can place the whole bowl, cream and all, back in the fridge until your pudding is ready.

Once the pudding has thickened and set, remove from the fridge, dollop with coconut whipped cream, and then sprinkle some pumpkin pie spice on top. So yummy!



I have a half day of work tomorrow and Thursday off entirely. Thank goodness, because I feel like I need a weekend from this past weekend! My sister was in town and we did so much. We went to the state fair, watched Hocus Pocus, scooted around Raleigh, explored some new spots, made apple cider donuts, and had a lot of awesome quality time together. I’m pooped, though! I could use a day of reading in bed, or maybe an afternoon of walking in a nearby park while doing some leaf peeping! I also need to start working on my Halloween costume. Can’t believe how fast this month has zoomed by! Hope you all are making it extra special.