Pumpkin Spice Chia Pudding
You’re going to love this Pumpkin Spice Chia Pudding that is dairy-free and gluten-free. This is a vegan and paleo recipe that is a healthy and delicious breakfast or snack that you can make in 30 minutes.
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!
Chia puddings are generally very healthy, too. Chia seeds are rich in omega-3 fatty acids, fiber, and plant-based protein.
As written, this recipe is:
- and sooooo delicious!
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.
For today’s pudding recipe, I used both coconut milk and pumpkin puree which aren’t as thin as water or almond milk.
So, I tested this one a few times and found that 1 cup of full-fat canned coconut milk, 1/2 cup water, and 1/2 cup of puree with 1/3 cup of chia seeds makes for the perfect pudding consistency.
See the recipe card at the end of this post for the exact ingredients and measurements.
The first step of this recipe is to grab a bowl and combine the chia seeds, coconut milk, pumpkin puree, pumpkin pie spice, vanilla extract, water, and molasses or maple syrup.
You can also use date syrup if you want a lower sugar option.
Whisk or stir the ingredients together and then place the bowl in the refrigerator so the pudding can set for at least 30 minutes.
After the pudding has set, serve it between bowls or parfait glasses. Or, you can cover the bowl and store the chia pudding in the refrigerator for up to 5 days.
Yes, absolutely! But, the pudding will not be as rich.
- Additive-free and organic coconut milk
- Organic pumpkin pie spice
- Organic chia seeds
- Organic pumpkin or butternut squash puree in a BPA-free container
- Small whisk
More Chia Pudding Recipes You Might Like
- Halloween Breakfast Chia Pudding
- Chocolate Strawberry Chia Pudding
- Nutritarian Breakfast Chia Pudding
- Keto Peanut Butter Chia Pudding
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
You’re going to love this Pumpkin Spice Chia Pudding that is dairy-free and gluten-free. This is a vegan and paleo recipe that makes a great breakfast or snack.
- 1 cup full-fat coconut milk
- ½ cup water
- ½ cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup, molasses. or date syrup
- ¼ teaspoon pumpkin pie spice
- 1/3 cup whole chia seeds
- Combine coconut milk, water, puree, vanilla extract, and maple syrup or molasses in a medium bowl. Use a whisk to stir together. Add the pumpkin pie spice and chia seeds to the bowl and whisk until thoroughly combined.
- Set aside and whisk again in 5 minutes, making sure that the chia seeds don’t clump together.
- Refrigerate for at least 30 minutes before serving.
- The pudding will keep in the refrigerator in a tightly-sealed container for up to 5 days.
- Add a pinch of ground ginger to this recipe along with the pumpkin pie spice to make this chia pudding taste like gingerbread.
- Category: Breakfast
- Method: No-bake
- Cuisine: American
Keywords: how to make chia pudding, chia seeds, pumpkin pudding, gingerbread pudding
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