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glass filled with pumpkin chia pudding and a gold spoon sticking out the top

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 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


  1. 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.
  2. Set aside and whisk again in 5 minutes, making sure that the chia seeds don’t clump together.
  3. Refrigerate for at least 30 minutes before serving.


  1. The pudding will keep in the refrigerator in a tightly-sealed container for up to 5 days.
  2. 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