Pumpkin chia pudding is easy to make, creamy, and delicious! Made with coconut milk and other vegan ingredients, it’s a healthy breakfast, snack, or dessert option that can be prepped in advance.
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Can you believe this is my first chia seed pudding recipe on the blog?! If you’re not familiar, chia pudding has become really popular in recent years!
Mixing chia seeds with liquid, typically a plant-based milk, makes them gelatinous. Because of this, they’re an amazing ingredient for mimicking the creamy texture of puddings. At the same time, chia seeds provide so many beneficial nutrients.
They are a good source of plant-based omega-3 fatty acids, in the form of alpha-linolenic acid (ALA), fiber, and protein. With such an amazing nutrient profile, this vegan pumpkin chia pudding recipe is a filling and balanced meal!
Ok, that’s great and all, but what about the taste? Boy, it’s amazing!! Seriously, it tastes like creamy pumpkin pie in a jar. I was truly disappointed when the recipe testing leftovers ran out. I can’t wait to make this recipe on repeat throughout the fall!
How to Make Pumpkin Chia Pudding
Keep in mind that while this recipe only has five minutes of prep time, you need to let the pumpkin chia pudding sit in the fridge for at least four hours and ideally overnight.
To make this recipe, simply mix together the chia seeds, pumpkin puree, coconut milk, pumpkin pie spice, maple syrup, and vanilla extract in a large bowl. Pour the mixture evenly into two small jars, seal them, and transfer to the fridge.
- This recipe only makes enough for two jars, so feel free to double or triple it if you want to have more on hand throughout the week.
- Pumpkin chia pudding can last for up 5 days in the fridge, so it’s great for prepping ahead of time.
- If you don’t have pumpkin pie spice, sub 1/2 teaspoon cinnamon and 1/2 teaspoon ground ginger, or just use all cinnamon.
- I like to top my pudding with pecans, but feel free to mix it up! Pumpkin seeds, chocolate chips, and walnuts would all taste delicious.
More Pumpkin Breakfast Recipes
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Pumpkin Chia Pudding
- In a mixing bowl, stir together the coconut milk, pumpkin, chia seeds, maple syrup, pumpkin pie spice, and vanilla extract. Divide the mixture evenly among two small jars, seal, and store the jars in the fridge for at least 4 hours and ideally overnight. Top the pudding with chopped pecans before serving, and enjoy!
- Chia seed pudding can last up to 5 days in the fridge. Feel free to double or triple the recipe if you want to have more on hand for the week.
- Other topping ideas include pumpkin seeds, walnuts, and/or chocolate chips.
- If you don’t have pumpkin pie spice, sub 1/2 teaspoon cinnamon and 1/2 teaspoon ground ginger or just use all cinnamon.
Happy pumpkin spice season! – Lizzie