Cool Creamy Pumpkin Chia Refreshment (Printable)

Silky pumpkin spiced drink with creamy chia, perfect autumn refreshment.

# What You’ll Need:

→ Pumpkin & Chia Base

01 - 1 cup pumpkin puree (unsweetened)
02 - 2 cups unsweetened almond milk
03 - 1/3 cup chia seeds
04 - 2–3 tablespoons maple syrup
05 - 1 teaspoon vanilla extract

→ Spices

06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - Pinch of ground cloves
10 - Pinch of salt

→ Toppings

11 - 1/2 cup coconut whipped cream
12 - 2 tablespoons toasted pumpkin seeds
13 - Extra cinnamon for dusting

# How-To Steps:

01 - In a medium mixing bowl, whisk together pumpkin puree, almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well-combined.
02 - Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the mixture.
03 - After chilling, stir the mixture well. If it's too thick, stir in a splash more milk to achieve your desired consistency.
04 - Divide among 4 glasses. Top each serving with whipped cream, toasted pumpkin seeds, and a sprinkle of cinnamon, if desired.

# Expert Advice:

01 -
  • Its like drinking fall through a straw without the heaviness of a typical frappuccino
  • The chia seeds turn it into this gorgeous pudding texture that feels indulgent but is secretly good for you
  • Makes ahead beautifully so breakfast or dessert is ready the moment you want it
02 -
  • Chia seeds need time to fully hydrate or youll end up with a weirdly separated drink so dont rush the chilling step
  • The mixture keeps for four to five days in the fridge and actually tastes better on day two when the spices have really melded
  • If you forget to whisk it thoroughly the first time youll find pockets of dry chia so mix it vigorously before the fridge stage
03 -
  • Toast your pumpkin seeds in a dry pan until they smell nutty and start popping that aroma adds another layer of warmth
  • Make a double batch and portion it into mason jars for grab and go breakfasts all week

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