Creamy coconut milk gets whisked with real pumpkin purée and a warm blend of cinnamon, ginger, turmeric, and black pepper for a cozy, spiced base that tastes like fall in a jar. Chia seeds work their magic overnight, thickening everything into a rich, spoonable pudding with just the right amount of texture. A touch of maple syrup adds natural sweetness without ever needing dairy or refined sugar, and a pinch of vanilla rounds out the flavor beautifully. Once it's set, you get four ready-to-grab jars perfect for busy mornings or an easy make-ahead dessert. Finish each one with crunchy dry-roasted pumpkin seeds and an extra dusting of cinnamon for a little contrast on top. It's a naturally plant-based treat that fits effortlessly into a vegan lineup, no fuss required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a large mixing bowl, whisk together the coconut milk, pumpkin purée, maple syrup, cinnamon, ginger, turmeric, black pepper, vanilla extract, and salt until smooth and fully combined.
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid, making sure no clumps form.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
