This smooth and creamy Pumpkin Chia Pudding is not only easy to make but is healthy enough to be eaten for breakfast.
Since this is the season for pumpkin recipes, I decided to make a Pumpkin Chia Pudding. Using chia seeds to make pudding is a great choice because chia seeds get gelatinous when you add liquid.
For this recipe, I decided to mix all the ingredients in a high speed blender. It makes a smooth and creamy pudding, like a traditional pudding.
You could also mix the ingredients by hand if you prefer the chia pudding texture. Either way, it is sweet and creamy.
This vegan chia pudding is an easy treat for Fall. It is healthy enough to give to your kids as an after-school snack.
❤️ Why You'll Love It
- It is healthy and sugar-free.
- It's a great way to sneak in some veggies.
- It is super easy to make.
- Chia seeds: Become gelatinous when a liquid is added, making them the perfect ingredient for a pudding base.
- Pumpkin purée: Canned pumpkin purée is about as easy as it gets for making overnight oats. Make sure it's canned pumpkin, not pumpkin pie filling, which has extra spices.
- Pumpkin pie spice: Adds warming spices that go so well with pumpkin.
- Stevia: I used stevia to keep this chia pudding sugar-free. You could also use maple syrup, dates, agave syrup, brown sugar, white sugar, or a sugar-free sweetener.
- Almond milk: I like almond milk because it is rich and creamy. You can use whatever dairy-free milk you like.
- Vanilla extract: Adds a rich flavor.
- Salt: To enhance the flavors and bring out the sweetness of the maple syrup.
- Pecans: For some crunch. You could also use walnuts or leave them out altogether.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Nut butter
- Vegan yogurt
- Nuts: walnuts or almonds
- Chocolate chips
- Cacao powder or cocoa powder
- Protein powder
- Spices: cinnamon, nutmeg
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Step 1: Mix almond milk and chia seeds. Let sit for about an hour.
Step 3: Blend to a smooth consistency. Top with pecans, if desired.
Alternatively, you can mix by hand. I like this pudding blended because it has a traditional pudding consistency.
👩🏻🍳 Recipe FAQs
This chia pudding recipe will last up to 5 days in an airtight container in the fridge.
I like to soak chia seeds for at least an hour to get gelatinous.
Other Chia Pudding Recipes
If you tried this Pumpkin Chia Pudding Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This recipe was originally published on October 27, 2016. I've added new photos and more text.
Pumpkin Chia Pudding
- Mix chia seeds and almond milk. Let sit in the fridge for at least an hour.
- Add vanilla extract, sweetener, pumpkin puree, pumpkin spice, and salt. Mix in a high speed blender or Nutribullet until smooth and creamy.
- Garnish with chopped pecans.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.