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    Home » Recipes » Sweets

    Vegan Pumpkin Chia Pudding

    Published: Sep 24, 2020 / Modified: Mar 2, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

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    images of vegan pumpkin chia seed pudding separated by text box with recipe title
    images of vegan pumpkin chia seed pudding separated by text box with recipe title
    pumpkin chia pudding in a jar with pecans on top, next to a napkin
    image of chia pudding with text box with recipe title

    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.

    pumpkin chia pudding topped with pecans in a glass jar on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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!

    canned coconut milk, pumpkin puree, chia seeds, pumpkin spice, and vanilla on a counter

    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.

    pumpkin chia pudding in a jar with pecans on top, next to a napkin

    Expert Tips

    • 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 ½ teaspoon cinnamon and ½ 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.
    pumpkin chia pudding in a jar next to pecans, a spoon, and a napkin

    More Pumpkin Breakfast Recipes

    If you love this grab-and-go pumpkin chia pudding, you may also enjoy the seasonal Apple Pumpkin Frittata with Gouda, Chocolate Cherry Pumpkin Oatmeal Bars, and the Pumpkin Banana Oat Bread. For another chia pudding recipe, see the Banana Chia Pudding.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    pumpkin chia pudding in a jar with pecans on top, next to a napkin

    Pumpkin Chia Pudding

    This vegan recipe tastes like pumpkin pie in a jar and can be served as a breakfast, snack, or dessert!
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 5 minutes mins
    Refrigeration: 4 hours hrs
    Total Time: 4 hours hrs 5 minutes mins
    Servings: 2
    Calories: 463kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 cup unsweetened coconut milk - full-fat, from a can
    • ½ cup pumpkin puree
    • ¼ cup chia seeds
    • 2 tablespoon maple syrup
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon vanilla extract
    • Chopped pecans - for topping
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    Instructions

    • 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!

    Notes

    • 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 ½ teaspoon cinnamon and ½ teaspoon ground ginger or just use all cinnamon.

    Nutrition

    Serving: 1pudding | Calories: 463kcal | Carbohydrates: 35g | Protein: 7g | Fat: 35g | Saturated Fat: 26g | Sodium: 27mg | Potassium: 573mg | Fiber: 12g | Sugar: 18g | Vitamin A: 9532IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 5mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy pumpkin spice season! – Lizzie

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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