Low-Carb Pumpkin Chia Pudding

My slightly/barely modified version of a Pumpkin Chia Pudding; original recipe from Nuts.com

Pumpkin Chia Pudding from Nuts.com


  • 1 1/4 cup coconut or almond milk (You may use bovine or soy milk if you prefer, but I don't recommend it)
  • 1 cup pumpkin purée
  • ½ cup chia seeds1)
  • 1/4 cup Cary's® low-carb, sugar-free syrup
  • 2 tablespoons pumpkin spice (cinnamon, ginger, cloves, nutmeg, allspice)
  • sunflower seeds and/or crushed walnuts, peanuts, pecans, sliced almonds, and/or shredded, unsweetened coconut2)
  • whipped cream


  1. Mix pumpkin, milk, and chia seeds in a bowl;
  2. Let stand for at least 15 minutes, or refrigerate overnight;
  3. top with a dollop of whipped cream, sprinkle on a pinch of cinnamon, and any combination of crushed nuts and/or shredded, unsweetened coconut;
  4. serve with a nice cup of pumpkin spice tea, chai, or pumpkin spice coffee

source: Nuts.com (best ever on-line retailer of nuts, candies, and other healthy snacks and treats EVER!)

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