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!

Other pumpkin recipes you should try!

• Pumpkin Protein Smoothie
• Spiced Pumpkin Cake with Dairy-free Cream Cheese Frosting
• Smoky Pumpkin Bisque

Continue to Content

Yield: 2

Pumpkin Pie Chia Pudding

5.0 Stars (3 Reviews)

Print

Pumpkin Pie Chia Pudding, simple, satisfying and delicious, it makes for a autumnal breakfast or post-workout snack!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 cup (245 ml) unsweetened non-dairy milk
• ⅔ cup (155 g) pumpkin puree
• ½ cup (68 g) pitted dates, soaked in boiling water for 15 mins
• ½ cup (120 ml) date-soak water
• 1-2 tablespoons (15-30 ml) maple syrup, or to taste
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt
• 6 tablespoons (46 g) chia seeds

Instructions

1. Place all ingredients besides the chia seeds into a blender and puree until completely smooth. (Be careful of date chunks!)
2. 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.
3. Top with some sweet cashew cream or vegan whip (add a pinch of salt and ¼ tsp. of ground ginger to pair it perfectly with the pudding), and enjoy!

Notes

- You can substitute the maple syrup for any liquid sweetener, like agave nectar or even sugar-free maple syrup is delicious in this.

- If you're craving more texture, top the pudding with graham cracker crumbs, or chopped nuts.

Nutrition Information:

Yield:

2

Serving Size:

1 grams
Amount Per Serving: Calories: 297Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gSodium: 182mgCarbohydrates: 66gFiber: 0gProtein: 4g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.