½ cup chopped toasted pecans, plus more for serving
Maple-Spiced Mascarpone Cream
2 cups cold heavy whipping cream
1 cup mascarpone
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
½ teaspoon sea salt
1 tablespoon pumpkin pie spice
For Finishing
Toasted chopped pecans
Pumpkin pie spice, for dusting
Make the pumpkin espresso chia pudding
Warm a small portion of the milk until hot but not boiling. Add the espresso powder and whisk until completely dissolved.
Combine the espresso mixture with the remaining milk, maple syrup, mascarpone, pumpkin purée, pumpkin pie spice and a pinch of sea salt. Whisk until smooth and well combined.
Add the chia seeds and whisk again, making sure there are no dry pockets or clumps.
Cover and refrigerate.
Stir again after 30 minutes
This is the step I use with all chia puddings, and don’t skip it.
After about 30 minutes, the chia seeds will have started absorbing the liquid. Give the pudding a really thorough stir to redistribute the seeds and break up any clumps.
Fold in ½ cup chopped toasted pecans, cover again and return to the refrigerator.
Chill for at least 4 hours, but preferably overnight, until thick and creamy.
Check the consistency
Once the pudding has fully set, give it another good stir.
Chia seeds can vary slightly in how much liquid they absorb, so use the texture—not just the clock—as your guide. You want a thick, spoonable pudding that will hold its own when layered with the mascarpone cream.
If it has become thicker than you like, loosen it with a small splash of milk.
Make the maple-spiced mascarpone cream
Add the cold heavy whipping cream, maple syrup, vanilla, sea salt and pumpkin pie spice to a large mixing bowl.
Using a hand mixer, whip until the cream begins to thicken and increase in volume but hasn’t reached stiff peaks yet.
Add the mascarpone.
Continue whipping just until the mixture is fluffy and holds soft peaks. Don’t overmix it—the goal is silky and spoonable, not stiff.
Layer it up
For maximum visual payoff, use a large clear serving bowl or individual clear glasses.
Finish with a light dusting of pumpkin pie spice through a fine-mesh sieve, then scatter generously with toasted pecans.
And yes, the dramatic topping is necessary.
Kara’s Notes
Toast your pecans.
It takes a few extra minutes and makes a huge difference. Toasting brings out their nuttiness and gives the pudding some much-needed crunch against all those creamy layers. You can also purchase pre-toasted pecan pieces, this is what I did!
Use pumpkin purée, not pumpkin pie filling.
You want plain pumpkin so you can control the sweetness and spice yourself.
Don’t skip the 30-minute stir.
That second mix is what helps give chia pudding an even, creamy consistency instead of a layer of chia cement hiding at the bottom of the bowl.
Make it ahead.
The chia pudding actually benefits from an overnight rest, so this is a great dessert to prep the day before. I would make the mascarpone cream and assemble the final layers closer to serving for the prettiest presentation.
Individual portions work, too.
The giant glass bowl gives you the big dramatic reveal, but layering this into small jars or dessert glasses makes it easy to portion for meal prep, brunch or a dinner party.
https://karajonescooks.com/recipes/pumpkin-pecan-latte-chia-pudding/ · Recipe by Kara Jones Cooks
Good to know
This layered dessert features an espresso-infused pumpkin chia pudding paired with toasted pecans and a fluffy spiced mascarpone cream. It makes about 8 to 10 chilled servings perfect for fall.
Substitutions
Regular milk in place of ultra-filtered milk
Cream cheese as a swap for mascarpone
Honey instead of pure maple syrup
Toasted walnuts instead of pecans
Storage & reheating
Store the pudding covered in the refrigerator for up to 3 to 5 days. Keep it chilled right until serving, as this cold layered dessert is not meant to be reheated. Freezing is not recommended due to the whipped cream and mascarpone layers.
Common questions
How long does the chia pudding need to chill before serving?
Chill the pudding for at least 4 hours, though letting it sit overnight in the refrigerator provides the thickest and creamist consistency.
What should be done if the chia pudding gets too thick?
If the chia seeds absorb extra liquid and become thicker than preferred, simply stir in a small splash of milk to loosen the texture.
How should the dessert be layered for serving?
Alternate layers in individual glasses or a clear serving bowl starting with pumpkin chia pudding, followed by mascarpone cream, another layer of chia pudding, and a final top layer of mascarpone cream.
