Pumpkin pie chia pudding – simple, satisfying, delicious and made with whole ingredients!

So, this post would have come to you yesterday, but… I ate the first batch before I could take pictures. Oopsies! That alone should give you an idea of just how good this pumpkin pie chia pudding is. It has all of the traits that pumpkin pie has, but without the crust and a little softer. It’s creamy, cool, sweet, and satisfying. Honestly, I’m not sure if I should recommend this to anyone for breakfast OR dessert! How about both? 😉

Another plus is that this pudding is so easy to make; even the optional topping of sweet cashew cream just goes right in the blender and then into your mouth. Well, at least that’s what happens to me. Basically, you just need to try this for yourself because you have no reason not to!

Substitutions + Tips

• Pumpkin puree – now, when I first made this recipe I used homemade pumpkin puree, which depending on the squash is not as deep in red-orange color as store-bought, and may have a slightly less concentrated flavor. So, keep that in mind depending on what you use!
• If you want it ultra-creamy, use full-fat coconut milk instead of regular non-dairy milk.
• Don’t have pumpkin pie spice mix on hand? Make your own in seconds!

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This dish would even be great before or after a workout, seeing as it has lots of potassium, protein, calcium and iron. Really, there is no bad time to enjoy this Pumpkin Pie Chia Pudding. I have my second batch just waiting for me to dig into it in the fridge. Mmm..

Edit* The updated header and first images of this pumpkin pie chia pudding are made with canned pumpkin puree. Where as the older photos are with homemade pumpkin puree, of which there is a difference in color.