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!

Come fall, pumpkin seems to find itself in every dessert, coffee, and snack which is perfectly fine with me. What’s not to love? I also love to incorporate it into healthy pumpkin recipes like this chia pudding. 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!

pumpkin chia pudding in a weck jar
Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 Other Healthy Pumpkin Spice Recipes You Might Like
7 More Healthy Breakfast Ideas
8 Pumpkin Spice Chia Pudding

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.
  • 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.
  • One serving of chia pudding has almost 20% of the RDA of magnesium, plus calcium and plant-based protein. Also, just as a note, if you add a pinch of ginger to this recipe, it will taste like gingerbread.

Key Ingredients

Ingredients for pumpkin spice chia pudding

Oat milk – For paleo chia seed pudding, use unsweetened almond 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 too.

Pumpkin puree – Pumpkin puree along with pumpkin pie spice will give this pudding it’s pumpkin pie flavor. Don’t use pumpkin pie filling since it’s already sweetened and spiced.

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. See my recipes for

Chia seeds – Chia seeds are packed with protein, fiber, and healthy fats. Both black and white chia seeds will work great for pudding so don’t worry over the color.

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 puree, 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 or bowl and refrigerate for at least 10 minutes to let it set.

Step Four

Serve cold or at room temperature.

pumpkin chia pudding with a spoon.

Recipe Tips & Substitutions

  • 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.

three jars of pumpkin chia pudding.

Other Healthy Pumpkin Spice Recipes You Might Like

More Healthy Breakfast Ideas

15+ Healthy Breakfast Ideas for Kids

13+ Clean Eating Breakfast Ideas

Easy Clean Eating Recipes for Beginners

Sweet Potato Apple Breakfast Hash

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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pumpkin spice chia pudding on a tabletop

Pumpkin Spice Chia Pudding

★★★★★

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 1x

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.

Keywords: paleo pumpkin chia pudding, clean eating pumpkin chia pudding, vegan pumpkin chia pudding

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