If you love pumpkin spice season, you’ve got to try this Pumpkin Spice Chia Pudding. It’s perfect for a quick and easy breakfast, snack, or dessert. This recipe tastes like a healthy pumpkin pie! Vegan and dairy-free.

two jars of pumpkin chia seed pudding on a table.

Chia pudding is creamy and delicious but you’ve got to try it with pumpkin spice in it!

It tastes like a creamy pumpkin pie but it’s packed full of plant based protein that fills you up in the best kind of way.

If you are a fellow pumpkin-lover you will definitely enjoy this pumpkin chia pudding. Feel free to top it with granola, pumpkin seeds, shredded coconut, or nuts for additional crunch.

Chia pudding is a great recipe to meal prep since it stays good in the refrigerator for up to 5 days!

Why You Need This Recipe

  • Now that pumpkin season is here, you should try making this Pumpkin Chia Pudding as an easy breakfast or snack. Even kids will try this recipe that tastes like a pumpkin pie using simple ingredients, non-dairy milk, and pumpkin pure puree.
  • Making chia pudding can be surprisingly tricky. The reason is that you need to get the right ratio between chia seeds and whatever liquid you are using. Follow this easy recipe to get the right gel-like consistency.
  • This one is great for people who don’t have a huge appetite at breakfast. It’s also a great option for a soft food diet.

Key Ingredients

Ingredients for pumpkin spice chia pudding.
  • Plant milk – For paleo chia seed pudding, use unsweetened almond milk, cashew milk, or coconut milk in place of oat milk. You can use whichever milk you prefer in this recipe. I like to use a plant-based dairy-free milk but you could also use regular milk if you aren’t on a dairy-free diet.
  • Pumpkin puree – Pure pumpkin puree along with pumpkin pie spice will give this pudding its pumpkin pie flavor. Don’t use pumpkin pie filling since it’s already sweetened and spiced. Look for this canned pumpkin at your local grocery store.
  • Molasses – Blackstrap molasses has a more robust and rich flavor.
  • You can also use regular molasses which is slightly sweeter and a bit more mild. Both of them have caramel-like flavors that pair well with pumpkin. If you prefer your chia pudding to be sweeter, you can add a little bit of maple syrup to sweeten it up.
  • Pumpkin pie spice – Pumpkin pie spice is a spice mixture that contains cinnamon, ginger, nutmeg, and allspice. It’s convenient to have on hand and can go in everything from muffins to lattes. Feel free to just use ground cinnamon if you don’t have pumpkin pie spice.
  • Chia seeds – Chia seeds are packed with protein, fiber, and healthy fats. Both black chia seeds and white chia seeds will work great for pudding so don’t worry over the color.
  • I also like to include vanilla extract as it adds depth of flavor to the pudding. It’s a great ingredient for fall flavor this time of year.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

how to make pumpkin chia pudding in a blender.

Step One

In the pitcher of a high-speed blender, combine the milk and water.

Top with the pumpkin purée, vanilla, molasses, pumpkin pie spice, and chia seeds.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Blend on high until the pudding is thick and creamy, about 30 seconds.

Step Three

Pour the mixture into a jar, several glass jars, or a bowl and refrigerate for at least 10 minutes to let it set.

Step Four

Serve cold or at room temperature.

I hope you agree that this yummy pumpkin pudding with a creamy texture is one of your new favorite recipes. It has the texture of traditional pudding but much higher nutrition and less sugar.

It’s great if you have a sweet tooth but want something healthy!

three jars of pumpkin chia pudding.

Recipe Tips

  • You can make this recipe without a blender. Simply combine the ingredients in a bowl and whisk together. Place the bowl in the refrigerator for at least 20 minutes to set before serving.
  • Be sure to use pure canned pumpkin puree for this recipe, not pumpkin pie filling (which has sugar added to it).
  • You can use maple syrup instead of molasses, if you prefer.
  • If you don’t have pumpkin pie spice on hand, you can use ground cinnamon instead.
  • You can easily double or triple this recipe for more servings, if desired.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe FAQs

Is pumpkin puree healthy?

Yes! Pumpkins are low in calories but high in nutrients. They’re full of immune boosting antioxidants and beta-carotene. They’re also high in Vitamin C which is essential for healthy and glowing skin.

Do I have to blend the pudding?

No but the texture will be smoother if you blend it. If you like the texture without blending then you can just whisk the ingredients together and refrigerate to set.

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pumpkin spice chia pudding on a tabletop

Pumpkin Spice Chia Pudding (Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Print Recipe

If you love pumpkin spice season, you’ve got to try this Pumpkin Spice Chia Pudding. It’s perfect for a quick and easy breakfast, snack, or dessert. This recipe tastes like a healthy pumpkin pie!

  • Total Time: 25 minutes
  • Yield: 4

Ingredients

Units Scale
  • 1 cup unsweetened oat milk (use almond milk for grain-free diets)
  • 1/2 cup water
  • 1/2 cup pure pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons blackstrap molasses
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/3 cup whole chia seeds

Instructions

  1. In the pitcher of a high-speed blender, combine the milk, water, pumpkin puree, vanilla, molasses, pumpkin pie spice, and chia seeds.
  2. Blend on high for about 30 seconds, or until the pudding is thick and well combined.
  3. Pour the mixture into a jar or bowl and place in the refrigerator at least 10 minutes to set.
  4. Serve chilled or at room temperature.

Notes

  1. You can make this recipe without a blender. Simply combine the ingredients in a bowl and whisk together. Place the bowl in the refrigerator for at least 20 minutes to set before serving.
  2. Be sure to use pure canned pumpkin puree for this recipe, not pumpkin pie filling (which has sugar added to it).
  3. You can use maple syrup instead of molasses, if you prefer.
  4. If you don’t have pumpkin pie spice on hand, you can use ground cinnamon instead.
  5. You can easily double or triple this recipe for more servings, if desired.
  6. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 137
  • Sugar: 9 g
  • Sodium: 201.4 mg
  • Fat: 6.1 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 18.2 g
  • Fiber: 6.8 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.