Choose Your Location: NORTH AMERICA EUROPE ASIA PACIFIC
Choose Your Location: NORTH AMERICA EUROPE ASIA PACIFIC

Pumpkin Chia Pudding

by | Dec 4, 2025

Recipes

PRINT 
[addtoany]
Write Review
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Pumpkin Chia Pudding

PREP: 15 MIN | BAKE: 10–15 MIN | CHILL: 3 HRS | SERVES: 2–3

This creamy chia pudding brings all the cosy flavours of pumpkin puree without any of the fuss. With real pumpkin, warm spices and a splash of ginger juice, it’s a simple make-ahead brekkie that feels indulgent yet wonderfully nourishing.

 

ingredients

  • 250-400 g fresh pumpkin (to make 240 g fresh pumpkin purée – canned is fine, too.)
  • 250 ml full-fat coconut milk
  • 3 tablespoons chia seeds
  • ½ teaspoon ground cinnamon
  • ½ teaspoon The Ginger People® Ginger Juice
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 2 teaspoon maple syrup
  • Chopped pecans, to serve (optional)
  • Sprouted pepitas, to serve (optional)

 

directions

  1. Peel, deseed, and chop roughly 350–400 g fresh pumpkin into 3 cm cubes. Steam or boil until tender (10–15 min). Mash with a fork or blend until smooth. Drain any excess water if needed. Measure 240 g for your pudding recipe.
  2. Combine all ingredients in a bowl or jar and mix well.
  3. Refrigerate for at least 3 hours, or until thickened.
  4. Top with pecans and/or sprouted pepitas to serve.
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”

There are no reviews yet. Be the first one to write one.