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!
One Year Ago: Mediterranean Foccacia Bread
Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding, simple, satisfying and delicious.
Ingredients
- 1 cup (245 ml) unsweetened non-dairy milk
- 2/3 cup (155 g) pumpkin puree
- 1/2 cup (28 g) pitted dates, soaked in boiling water for 15 mins
- 1/2 cup (120 ml) date-soak water
- 1 tablespoon (15 ml) maple syrup, or to taste
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 tablespoons (46 g) chia seeds
Instructions
- Place all ingredients besides the chia seeds into a blender and puree until completely smooth. (Be careful of date chunks!)
- Pour the mixture into a jar/cup/vessel and stir the chia seeds into the liquid. Place the cup into your fridge for an hour or until the pudding is cold.
- Top with some sweet cashew cream or vegan whip (add a pinch of salt and 1/4 tsp. of ground ginger to pair it perfectly with the pudding), and enjoy!
Notes
Potassium: 667mg
Vitamin A: 128%
Vitamin C: 10%
Calcium: 47%
Iron: 23% Nutrition facts are approximate (and in this case don't include cashew cream).
Nutrition Information:
Yield:
1Serving Size:
1 gramsAmount Per Serving: Calories: 344Unsaturated Fat: 0g

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.
Pumpkin Protein Chia Pudding Parfait - Vegan Yack Attack
Sunday 24th of September 2023
[…] have a pumpkin chia pudding recipe from years ago, but thought I’d switch it up a bit here. Made it into a parfait that […]
13 Best Vegan Pumpkin Recipes to Make This Fall
Tuesday 12th of October 2021
[…] 12. Pumpkin Pie Chai Pudding […]
30 Healthy Pumpkin Recipes - The Clean Eating Couple - A Healthy You is a better You 247
Thursday 3rd of September 2020
[…] Pumpkin Pie Chia Pudding from Vegan Yack Attack is simple, satisfying, delicious and made with whole ingredients! […]
White Chocolate Pumpkin Peanut Butter Cups – Vegan Yack Attack
Saturday 23rd of November 2019
[…] years: Gluten-Free Bloody Berry Cupcakes! // 6 years: Pumpkin Pie Chia Pudding // 7 years: Spaghetti Squash with […]
Spooky Buckwheat Pancakes – Vegan Yack Attack
Wednesday 6th of November 2019
[…] year: IP Holiday Orange Spice Cake // 6 years: GF Bloody Berry Cupcakes // 7 years: Pumpkin Pie Chia Pudding // 8 years: Fruity Pumpkin […]