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.
Other Desserts You May Like
- Banana, Chocolate and Peanut Butter Dessert Pizza
- 2 Ingredient Vegan Peanut Butter Fudge
- Apple Nachos
- 2 Ingredient Chocolate Cake
How to Make This Recipe
Mix almond milk and chia seeds. Let sit about an hour.
In a Nutribullet or high speed blender, mix almond milk with chia seeds, pumpkin purée, pumpkin pie spice, vanilla extract, sweetener, and salt. 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.
How Long Will This Recipe Last
Chia pudding will keep in an airtight container in the fridge for about 5 days.
This vegan chia pudding is an easy treat for Fall. It is healthy enough to give to your kids as an after school snack.
This recipe was originally published on October 27, 2016. I've added new photos and more text.
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This is the Nutribullet that I have. It's perfect for making this chia pudding with a traditional creamy texture.
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.