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This Pumpkin Chia Pudding tastes like Pumpkin Pie in a jar! It’s made with just 6 ingredients in 5 minutes and is a rich, creamy treat you’ll look forward to every fall season! Serve as an easy fall breakfast, Thanksgiving dessert, or an afternoon snack filled with fall flavor.
This pumpkin pie chia pudding is my favorite, quick and easy healthy pumpkin pie alternative to indulge in this time of year! It’s naturally gluten-free, vegan, paleo, grain-free and so much easier to make than cooking up a traditional pie.
It’s filled with real pumpkin, tons of healthy fats, and is sweetened to perfection with pure maple syrup, It’s an easy recipe to whip up when you’re craving a fall treat during pumpkin spice season. Give it a try as an easy breakfast, dessert, or afternoon snack when you need a boost of pumpkin flavor.
If you love vegan pumpkin recipes and all things pumpkin, you’ll also love these Vegan Pumpkin Scones, this Vegan Pumpkin Spice Latte, and this Vegan Pumpkin Banana Bread. Or, if you prefer healthy pumpkin recipes, try this Vegan Cauliflower and Pumpkin Soup!
Why You’ll Love This Pumpkin Chia Seed Pudding
- Chia seeds are a super food. Aside from tasting like DELICIOUS classic pumpkin pie filling, this pumpkin chia pudding boasts the many health benefits of chia seeds. They’re full of healthy omega-3 fatty acids, antioxidants, dietary fiber, and help keep you feeling full for several hours.
- It’s made with simple ingredients. You’ll need just 6 ingredients to pack this pumpkin pudding with the flavors of fall.
- Easy to meal prep. This is a great recipe to make last minute on Sunday or Monday nights to sustain you all week long.
- Easy to take on the go. One of the best things about Overnight Oats and Chia Puddings is they are easy to make in glass jars to take with you to work, appointments, school, and more.
Recipe Ingredients
- chia seeds – Both white chia seeds and black chia seeds work well in this pumpkin chia pudding recipe. I used black chia seeds because that’s what I typically have on hand but use what you have! There is virtually no difference in taste or nutrition between the two.
- pure maple syrup – I find the richness and deep caramel notes in maple syrup to compliment the flavors in this pumpkin chia pudding very well. If you’d prefer to use another liquid sweetener, like agave, that will work fine. The additional liquid in a liquid sweetener is important for making the right gel-like consistency.
- pure pumpkin puree – Make sure to use pure pumpkin puree, not pumpkin pie filling. These two products are often stored right next to each other on store shelves and look very, very similar. Pumpkin puree contains just pumpkin, but pumpkin pie filling is sweetened and meant to be poured into a pie crust and baked as a pumpkin pie.
- coconut milk – I highly, highly recommend using full fat coconut milk as the plant-based milk of choice in this pumpkin chia pudding. It makes this pudding rich, creamy, and taste exactly like pumpkin pie. If you choose to make this pumpkin chia pudding with another non-dairy milk such as unsweetened almond milk, soy milk, cashew milk, or oat milk, the pudding won’t be nearly as flavorful.
- pumpkin pie spice – This spice blend adds tons of warmth and pumpkin pie flavors. I used a pre-made pumpkin pie spice, but feel free to make your own Homemade Pumpkin Pie Spice.
How to Make Pumpkin Chia Pudding
- Add all ingredients to a 16 ounce mason jar. I like to start with the chia seeds in the bottom, then add the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, salt and coconut milk ingredients layered on top. This helps the chia seeds absorb as much of the liquid as possible and become the perfect pudding consistency.
- Stir to combine. Make sure to stir really well! If any of the chia seeds are dry or stuck to the bottom, they won’t absorb the liquid and your pumpkin chia pudding may be on the liquid-y or runny side.
- Refrigerate overnight. Tightly cover the jar and refrigerate overnight, or for a minimum of 2 hours. This is going to allow the chia seeds time to absorb the coconut milk and become a pudding texture.
- Serve with toppings. Top the chia pudding with coconut whipped cream, a sprinkle of pumpkin pie spice, and a cinnamon stick! Enjoy!
How to Make This Chia Pudding a Smoother Texture
If you don’t love the texture and gel-like consistency of traditional chia pudding, transform this chia pudding into a more mousse-like and silky smooth creamy pumpkin pie pudding.
- Add all ingredients to a high speed blender or food processor. For this method, I recommend adding all of the liquids to the bottom of the blender canister and adding the chia seeds last on top. This will ensure they all blend seamlessly into the liquid and don’t get stuck to the bottom and sides of the appliance. As needed, stop the blender or food processor and scrape down the sides.
- Transfer to an airtight container or glass jars. Seal tightly.
- Refrigerate overnight. If you can’t refrigerate overnight, refrigerate for a minimum of 2 hours. This is going to allow the chia seeds time to absorb the coconut milk and become a thick, creamy pumpkin pudding.
- Serve with toppings. Top the creamy pumpkin chia pudding with coconut whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and a cinnamon stick! Enjoy!
Add-ins & Variations
- Change up the toppings – I like to serve this pudding as a healthy, easy pumpkin pie alternative, but if you’re serving for the perfect healthy breakfast, swap the coconut whipped cream for coconut yogurt. You can also drizzle with almond butter or top with your favorite toppings like fresh fruit, chopped nuts and seeds like pecans, walnuts, pumpkin seeds, and an extra drizzle of maple syrup!
- Pumpkin puree options – Canned pumpkin puree is a popular item in North America, but not so popular elsewhere. If you don’t have pumpkin puree near you or the grocery store shelves are wiped out, make your own using a sugar pie pumpkin. Or, use a can of sweet potato puree or butternut squash puree instead. The flavor will be very similar and work well.
- Make your own coconut whipped cream topping – I used So Delicious Dairy Free CocoWhip (not sponsored) from the freezer section. It’s indulgent, absolutely delicious, but definitely not the healthiest thing in the world. For a healthier option, make your own homemade coconut whipped cream with minimal ingredients.
How Long Does Chia Pudding Last in the Fridge?
This chia pudding can last for up to five days in the refrigerator if stored properly. Overtime, you’ll notice the pumpkin chia pudding will continue to thicken and may need an additional splash of milk to loosen up into a pudding-like texture again.
Can You Freeze Chia Pudding?
Yes, surprisingly chia pudding can freeze well for up to 1 month. If freezing, I recommend storing in single serving airtight mason jars to allow you to defrost 1 serving at a time.
Once frozen, allow to thaw overnight in the refrigerate, then stir vigorously to reincorporate.
Tips for Success
- Check your chia seeds expiration date – If your chia seeds are old, they will not absorb liquid as successfully as fresh chia seeds, which will in turn effect the thickness and texture of your chia pudding. When in doubt, grab a new bag of chia seeds.
- Extend the life of your chia seeds – Following the above tip, if you are looking to extend the life of your chia seeds, store them in the refrigerator or freezer. This will prevent the chia seeds from going rancid and help them stay fresh for months on end.
- Allow the pudding to thicken for 8 hours – The pudding can be eaten after 2 hours, but the consistency is best after 8 hours. Plan ahead when possible!
- 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.
More Vegan Pumpkin Recipes You May Like
Pumpkin Chia Pudding Recipe
Ingredients
Pudding
- 3/4 cup full fat coconut milk do not recommend the Thai Kitchen brand
- 1/3 cup pumpkin puree
- 3 tablespoons chia seeds
- 2 1/2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For topping
- coconut whipped cream
- pumpkin pie spice
- cinnamon sticks
Instructions
- 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 thick and pudding-like.
- 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 coconut whipped cream, pumpkin pie spice and a cinnamon stick. Serve cold and enjoy!
- Storing: Store this pudding in the fridge in an airtight container for up to 5 days or in the freezer for up to 1 month.
Notes
- 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.
- I used these jars for this recipe. The price fluctuates a ton on Amazon so if you like them, just watch them for a good price!
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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Photography by: Baking-Ginger Studios
This recipe was originally published on September 9, 2020 and has been republished on November 9, 2022 with new images, tips & tricks, and helpful information. The original recipe remains the same.
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This recipe tasts just like pumpkin pie filling! It is crazy how good it is! Our whole family loved it even our pickiest eater who is extremely hard to please! This is definitely a fall favorite! Delicious!! 😋
OMGOSH This and the chia banana pudding sound SOOOO Good, I cant wait to try them! Banana pudding and pumpkin pie are my fav flavor along with coconut!
Thank you!
YAY! I hope you love them. They’re some of my favorites, too!!