This pumpkin pie chia pudding it’s extremely delicious, easy to make, and tastes exactly like pumpkin pie filling. Enjoy a super creamy, thick, naturally gluten-free chia pudding with pumpkin and spices. It’s also refined-sugar free and low carb nutritious treat that’s perfect for a fall breakfast or snack.
Fall is my favorite season because I can light up a candle, put a blanket on, and enjoy comforting foods. This season, I’m going all in and love everything pumpkin. From delicious pumpkin pie, keto pumpkin bread, low carb pumpkin muffins to delicious savory pumpkin soup.
Of course, I don’t forget to sprinkle my homemade pumpkin pie spice on my daily bulletproof coffee or golden milk. That’s how much I love fall.
Because I love chia pudding, on the blog you can find different variations that I also enjoy having during the year: chocolate chia pudding and festive raspberry chia pudding.
Ingredients in Keto Pumpkin Pie Chia Pudding
This nutritious fall chia pudding with pumpkin needs a few basic ingredients. It’s super thick because chia seeds can absorb up to 10 times their weight in liquid, and the canned coconut milk makes it incredibly creamy.
Chia seeds are packed with nutrients and many health benefits. When combined with liquids, chia seeds transform into a thick, pudding-like texture. Here are all the ingredients you’ll need for this vegan pumpkin chia pudding:
- pumpkin puree
- full fat coconut milk, room temperature
- almond milk
- pumpkin pie spice
- vanilla extract
- sea salt
- chia seeds
How to make Keto Chia Pudding with Pumpkin?
It’s incredibly easy to make this pumpkin chia pudding. It can be done in two different ways:
- Combine all the ingredients in a medium bowl and place it in the refrigerator. Stir form time to time to avoid big chia clumps. Let the pumpkin pudding set overnight or for at least 3-4 hours.
- In a blender, add all the ingredients and pulse until well combined. Divide between 4 serving jars and refrigerate overnight. Sprinkle with cinnamon and enjoy!
How to Serve Pumpkin Chia Pudding
I love that chia pudding is perfect for meal prep and very customizable. You can whip it up the night before and grab it for breakfast the next morning. It lasts for up to 3-4 days in the refrigerator. I love to serve mine with:
- Full-fat Greek yogurt or Coconut Yogurt
- Keto Granola
- Pumpkin Puree and Sugar-Free Maple Syrup
- Toasted Pecans or Walnuts
- Whipped Coconut Cream
Pumpkin Pie Chia Pudding – ( Paleo, Keto, Low Carb, Dairy-Free)
- ½ cup pumpkin puree
- 1 can full-fat coconut milk room temperature
- ½ cup almond milk unsweetened
- 2 tbsp sweetener
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 5 tbsp chia seeds
- To serve: Layer with yogurt whipped cream, keto granola, pumpkin puree or nuts of choice
- In a large shallow bowl, add the coconut milk, almond milk, pumpkin puree, erythritol, pumpkin pie spice, vanilla extract, and a pinch of sea salt. Whisk well to combine and taste to adjust the sweetness.
- Stir in chia seeds. Set aside and whisk again after 10 minutes to prevent the chia seed from clumping together.
- Cover with plastic foil and transfer the pumpkin chia pudding to the refrigerator for 3-4 hours to set or overnight.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: