Pumpkin Pie Chia Pudding with Chocolate Chip Whipped Cream

Ingredients

• 5.4 oz vanilla skyr yogurt
• 2 tbsp canned pumpkin
• 3 tbsp chia seeds
• 0.5 tsp pumpkin pie spice
• pink salt or sea salt (A sprinkle, to taste.)
• 1 tbsp maple syrup
• 0.25 cup organic heavy whipping cream
• 2 tbsp organic powdered sugar
• vanilla (A splash, to taste.)
• 1 tbsp chocolate chips (Use gluten-free chocolate chips if needed.)
• cinnamon (For dusting.)

Steps

1. 1

   Add the vanilla skyr yogurt, canned pumpkin, chia seeds, pumpkin pie spice, salt, and maple syrup to a bowl.

2. 2

   Whisk the pudding mixture until all ingredients are evenly combined and no dry chia seeds remain separated on the surface.

3. 3

   Refrigerate the chia pudding for about 15 minutes while preparing the whipped cream.

4. 4

   Add the heavy whipping cream, powdered sugar, and vanilla to a mixing bowl.

5. 5

   Using a handheld mixer, beat the cream mixture until stiff peaks form. Stop as soon as the cream holds its shape to avoid overwhipping.

6. 6

   Place the chocolate chips in a small smoothie blender and blend for a few seconds, just until the chips are chopped into small pieces.

7. 7

   Stir the chopped chocolate pieces into the whipped cream until distributed throughout.

8. 8

   Top the chilled chia pudding with a generous dollop of chocolate chip whipped cream.

9. 9

   Dust the top with cinnamon and serve immediately.

Notes

The recipe is naturally gluten-free; use certified gluten-free chocolate chips if needed. The pudding is chilled for approximately 15 minutes before serving.

Nutrition per serving

• dessert
• breakfast
• snack
• naturally gluten-free
• vegetarian
• no-cook
• pumpkin
• fall