Pumpkin Pie Chia Pudding with Chocolate Chip Whipped Cream
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A naturally gluten-free chia pudding made with vanilla skyr, pumpkin, maple syrup, and pumpkin pie spice, topped with homemade chocolate chip whipped cream and cinnamon.
- Time
- 25 minutes
- Equipment
- Blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chia pudding
- 30 g
- 35 g
- 1 g
- 20 g
Chocolate chip whipped cream
- 60 g
- 16 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 325 g before cooking, which is about 325 g per serving.
Steps
Chia pudding
Add the vanilla skyr yogurt, canned pumpkin, chia seeds, pumpkin pie spice, salt, and maple syrup to a bowl.
Whisk the pudding mixture until all ingredients are evenly combined and no dry chia seeds remain separated on the surface.
Refrigerate the chia pudding for about 15 minutes while preparing the whipped cream.
Chocolate chip whipped cream
Add the heavy whipping cream, powdered sugar, and vanilla to a mixing bowl.
Using a handheld mixer, beat the cream mixture until stiff peaks form. Stop as soon as the cream holds its shape to avoid overwhipping.
Place the chocolate chips in a small smoothie blender and blend for a few seconds, just until the chips are chopped into small pieces.
Stir the chopped chocolate pieces into the whipped cream until distributed throughout.
Assembly
Top the chilled chia pudding with a generous dollop of chocolate chip whipped cream.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 706
- Protein
- 24 g
- Carbs
- 73 g
- Fat
- 37 g
- Fiber
- 15 g
Where the calories come from
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