My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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vanilla bean chai spice pumpkin pudding

I’m keeping things short today for the following reasons:

  1. It’s dessert.  Why not just get right to it?
  2. My gluten free baked doughnut book manuscript is due on December 1st!  All 101 of the recipes, 55 photos, and everything else that makes a cookbook a cookbook.  If you’re thinking I have my time mapped out practically by the hour up until December 1st, you are correct.
  3. It’s Thanksgiving week, and I know you’re busy prepping, traveling, or maybe just taking a load off.

This recipe is the perfect little addition to your Thanksgiving brunch or dessert menu.

vanilla bean chai spice pumpkin pudding | edible perspective

Unless that is your hand mixer decides to die, so you end up whisking whipped cream by hand.  Then it may take a little longer…

vanilla bean chai spice pumpkin pudding | edible perspective

vanilla bean chai spice pumpkin pudding | edible perspective

I always try to do something a little different with pumpkin pie each year.  Not that this is actually pumpkin pie, but pretty similar.  Last year I used coconut milk and infused it with vanilla beans, and this year I loaded it up with chai spices and vanilla beans.

I also added a walnut, oat, and date-sweetened crust that adds a delicious chew with each bite.

vanilla bean chai spice pumpkin pudding | edible perspective

Don’t let the though of homemade pudding scare you.  It’s incredibly easy, taking about 15 minutes to whip up and then a few hours in the fridge to firm.

vanilla bean chai spice pumpkin pudding | edible perspective

I used a combination of eggs and arrowroot starch for this pudding but also made an egg-free version in case you’re out of eggs, don’t eat eggs, or are vegan. [far right side in the photo below]

The vegan option is on the healthier side, using chia seeds to thicken the mixture into pudding.  If you’re looking for a vegan option with a bit more decadence, check out my cashew pumpkin cream.  I think making a half and half mixture of the chia pudding and cashew pumpkin cream would be perfect. 

vanilla bean chai spice pumpkin pudding | edible perspective

Print this!

Vanilla Bean Chai Spice Pudding [about 6, 1/2 cup servings]

  • 1 1/3 cup 2% milk
  • 3/4 cup unsweetened pumpkin puree
  • 2 tablespoons half & half
  • 6-8 tablespoons coconut sugar [sucanat or pure cane sugar]
  • 3 tablespoons arrowroot starch
  • 1 large egg
  • 1 egg yolk
  • 1/2 vanilla bean pod, sliced + scraped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 + 1/8 teaspoon cardamom
  • 1/4 teaspoon all spice
  • 1/8 teaspoon clove
  • 1/8 teaspoon salt
  1. Prepare dessert cups with crust before starting the pudding. 
  2. Combine all ingredients in a large bowl and whisk until fully combined and smooth. 
  3. Place the 1/2 scraped vanilla bean pod in the mixture.
  4. Pour the mixture in a large pot over medium heat stirring constantly until it starts to simmer.  About 5-8 minutes.
  5. Reduce heat slightly and simmer for 1 minute to finish cooking the egg.  Stirring constantly.
  6. Remove from heat and pour through a fine mesh strainer into a large bowl.
  7. Portion into serving cups as desired and place plastic wrap directly on top of the pudding to avoid a skin from forming.
  8. Refrigerate for at least 4-5 hours until fully set.
  9. Top with whipped cream and crust crumbles.

notes: Cornstarch can be substituted for arrowroot.  If you don’t have a vanilla bean, stir in 1 1/2 teaspoons vanilla extract after removing the pudding from the heat and before pouring through the strainer.

Vegan Pumpkin Chia Pudding [about 6, 1/2 cup servings] updated from an older version of pumpkin chia pudding

  • 2 cups unsweetened almond milk
  • 1 cup unsweetened pumpkin puree
  • 10-14 medjool dates, pitted
  • 6 tablespoons chia seeds
  • 1 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all spice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1/8 teaspoon salt
  1. Place all ingredients in a high speed blender, starting with 2 cups milk and 10 dates.
  2. Blend on medium working up to high until fully smooth.
  3. Add a bit more milk if needed to keep the mixture moving, but you’re looking for a thick, pudding-like consistency. 
  4. Taste and add more dates [for sweetness] if desired and blend until smooth.  Or, add a tablespoon or 2 of maple syrup. 
  5. Scoop into serving dishes and place plastic wrap over top. 
  6. Mixture will thicken a bit as it chills in the fridge.  Serve once chilled.
  7. Top with coconut whipped cream and crust crumbles.

Oat Walnut Date Crust

  • 1 cup walnuts
  • 1/2 cup gluten free rolled oats
  • 6 medjool dates, pitted
  • 1 1/2 teaspoons + 1 teaspoon unrefined coconut oil, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Preheat your oven to 300*.
  2. Place the oats and nuts on a baking sheet and toss with 1 1/2 teaspoons melted coconut oil.
  3. Roast for about 15-20 minutes, stirring 1-2 times until light golden brown.
  4. Let cool completely. This can be sped up in the fridge or freezer.
  5. Place the pitted dates in your food processor and turn on until completely broken down and a ball of dough forms.
  6. Place the nut and oat mixture into the food processor and turn on until small crumbs form.  About 15-20 seconds.
  7. Add in the vanilla, cinnamon, and salt and pulse around until fully combined.
  8. Mixture should look crumbly but should easily press together between your fingers.  If it’s not holding together process in 1-2 more dates.
  9. Fill the bottom of the serving cups with as much crust as you like.
  10. Crumble on top of the pudding if desired.

vanilla bean chai spice pumpkin pudding | edible perspective

We are incredibly lucky to have such a great group of friends here in Colorado that we’ll be spending our 4th Thanksgiving with.  I’m very much looking forward to a day with amazing food and even better company, but my Ohio family will be missed!

Hope you all have a thankful, relaxing, and delicious Thanksgiving.

See you next week!


Reader Comments (28)

Yum. Just major yum to all of it!

I can't believe its book time already!!!
November 19, 2012 | Unregistered CommenterHeather @ Heather's Dish
This looks amazing! I'm definitely going to try the vegan version, and I love the idea of combining it with the cashew pumpkin cream. I'm excited to try making a chia pudding in the blender. I bet the texture is much smoother than the other chia puddings I've tried. I've been trying to come up with a healthier vegan dessert option to make for Thanksgiving, and this looks perfect.
November 19, 2012 | Unregistered CommenterKerry
I'm so glad that you get to enjoy a wonderful Thanksgiving with friends this year. If you would be making this pudding, I think I just might fly out to Colorado and join you! ;)
November 20, 2012 | Unregistered CommenterLauren
This is so lovely - I'm not really a fan of pumpkin pie but this sounds far more up my street!

Also, I'm so excited for your book! I've never had much success with gluten free doughnuts so I can't wait to learn from the expert :)
November 20, 2012 | Unregistered CommenterKathryn
Wow, this looks delicious! Have a fabulous time with your friends :)
November 20, 2012 | Unregistered CommenterLeanne @ Healthful Pursuit
Best of luck on your manuscript! I can't wait to try my hand at the cashew cream and chia combo!
November 20, 2012 | Unregistered CommenterAbby@The Frosted Vegan
wow gorgeous photos! I'm always so envious of everyone who celebrates Thanksgiving...feel like i'm missing out big time. Good luck with your final count down.....!
November 20, 2012 | Unregistered Commenterjo@includingcake
I'm so excited that the doughnuts are almost wrapped up! What will you do with all of your free time on December 2nd?! I say you should kick back and eat this pudding all day. It looks delicious....I love chai spices!
November 20, 2012 | Unregistered CommenterKatie
Yum,,yum,,,yum! Love that you do a Vegan version too,,,sooo making this. Love all the photos too <3
November 20, 2012 | Unregistered CommenterRobyn
Love this, lady! I might have to give it a whirl for our Thanksgiving get together, as I really do not want to make THREE pumpkin pies. Two and pudding will do, I think ;)

PS - I wanna meet you sooooon!
November 20, 2012 | Unregistered CommenterAshlae
Oh my golly, that looks delightful!! Chai spices, vanilla and pumpkin are three of my favourite things:). All the best with the manuscript . . . Power through girl!!
November 20, 2012 | Unregistered CommenterLaura
@Kerry - Haha, yes! Much smoother! I cannot handle chia pudding that hasn't been blended. :)

@Kathryn - Thanks so much!

@Abby - Thanks, lovely! Let me know if you end up making a combo of the two.

@Katie - Catch up on all of the things I have been neglecting the past 4 months!! And then eat nothing but pumpkin pudding for a month straight. Wait, I mean kale salads. Helloooo 4 months of doughnut eating...

@Robyn - Thanks + enjoy!!

@Ashlae - Awesome! Hope you love the pudding. If you make the vegan version I would definitely do the cashew cream/chia mix if you're serving for dessert. I'm hoping to get to Denver in December once the book madness ends. I will let you know!
November 20, 2012 | Registered CommenterAshley
These pictures are amazing! thank you.
November 20, 2012 | Unregistered CommenterPhen375
I stumble upon your lovely blog looking for a simple crust that was gluten free and it is healthy!! I am so excited I found this recipe I am going to half to make the crust for Thanksgiving!! Yum! Yum!
November 20, 2012 | Unregistered CommenterShundara@SavyNaturalista
I love this idea! A lovely change from pie, it's so nice to have an individualized dessert :)
November 20, 2012 | Unregistered CommenterChrista @ Edible Balance
I love chai so much! Definitely going to have to make these.
November 20, 2012 | Unregistered Commenterdeva at deva by definition
Mmm vanilla and chai are so good together! I love pumpkin-spiced things, but I'm remembering this week how comforting chai spice is too (had a seasonal chai-spiced beer this weekend, SO GOOD)
November 20, 2012 | Unregistered CommenterKatie @ Blonde Ambition
Oh my goooosh I cannot believe Dec 1st is almost here and your book is due! Honestly, it just feels like yesterday when you got the book deal (although really it hasn't been that long!). I don't know how you do it! I guess your Thanksgiving week is going to be extra busy. Here's hoping you can take a bit of time to celebrate and relax! Happy Thanksgiving Ash!
November 20, 2012 | Unregistered CommenterAngela
This looks like heaven. Good luck with the deadline! I can not wait to purchase a copy :)
The pumpkin pudding looked so decadent. It will surely make thanksgiving extra special. Will it be still delicious if we add the flavor of chocolate in the pudding?
November 20, 2012 | Unregistered CommenterSan Diego Foodie
@San Diego Foodie - I think you could definitely add unsweetened cocoa powder to the pudding in the beginning step. However, I'm not sure exactly how much would be needed. My *guess* would be 3-4 tablespoons. You will also need to add more sweetness and may also need to add more spice as the cocoa powder will cover both up. As a possible easier alternative, you could top the pudding with shaved dark chocolate or add a little melted [but cooled] chocolate drizzle on top. Hope this helps!
November 20, 2012 | Registered CommenterAshley
Yes please to this! And good luck with your manuscript! You're almost there. :)
November 20, 2012 | Unregistered CommenterKimberley
Yum! This looks amazing! I also adore all of the different containers and glasses you put the pudding in for the photos. They all look incredible!
Good luck to you with your recipes!!! I know you'll get it all done! :D
Your pictures are so purdy!! Have you been practicing a lot lately?! teheheheh!
November 30, 2012 | Unregistered Commenterkelsey
What beautiful photography! Your pictures always astound me! They also make me want to lick the computer screen :)
I made this pudding (without the crust) with my man recently and we absolutely loved it. Our pudding set up really well, and was even similar to a custard, in terms of consistency. Next time I make it I will probably try using less arrowroot powder to see if it still thickens well without becoming gelatinous. I didn't make the crust, but we had some salty almond cookies to eat with it, and that proved to be a grand idea. Yesterday I mixed the last of the pudding with whipped coconut milk and it was a thick, creamy mousse that really hit the spot. Thanks for the great recipe; it's a keeper for my new paleo-friendly collection.
December 11, 2012 | Unregistered CommenterAlison
Thanksgiving will surely be special with this pumpkin recipe. I will surely try this one for this year's thanksgiving.
January 28, 2013 | Unregistered CommenterRSA Online

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