In a 16 ounce jar, mix together all of the pumpkin chia pudding ingredients until well incorporated. Make sure all of the chia seeds are covered in liquid so they can absorb liquid and become gelatinous.
Transfer to fridge and refrigerate overnight or for a minimum of 2 hours.
Optional: After refrigerating overnight, transfer mixture to a high speed blender and blend until smooth.
Top with cocowhip, pumpkin pie spice and a cinnamon stick.Enjoy.
Storing: Store this pudding in the fridge for up to 5 days. Do not freeze.
Not all coconut milk brands are made the same! I have made this with the Chaokoh brand, Whole Foods brand and Trader Joe's brand and had great results. Thai Kitchen brand gives this pudding a strange after taste and is not recommended. Any coconut milks that seem too watery will also not be great.
If you like the texture of chia pudding without blending, you absolutely can skip step 3.
If you do decide to blend it and own a newer wider base Vitamix, you will need to make a minimum of 2 servings of this chia pudding at a time or there will not be enough liquid in the canister to blend. If you have the older Vitamix model that is thinner or are using a single serving blending cup, 1 serving should blend just fine!
Can I use fresh pumpkin instead of canned? Yes! If you cannot find canned pumpkin puree, you can use fresh roasted pumpkin puree. Just be sure to use the same amount and you don't want it to be too watery.