This pumpkin pie chia pudding is extremely delicious, easy to make, and tastes just like pumpkin pie filling. Enjoy a creamy, thick, naturally gluten-free chia pudding flavored with pumpkin and spices. It’s also refined-sugar-free, low-carb, and a nutritious treat—perfect for a fall breakfast or snack.
Fall is my favorite season because I can light up a candle, wrap myself in a blanket, and enjoy comforting foods. This season, I’m embracing everything pumpkin-related. From delicious pumpkin pie, keto pumpkin bread, low carb pumpkin muffins to delicious savory pumpkin soup.
Why You’ll Love This Pumpkin Chia Seed Pudding
- Tastes just like pumpkin pie: Craving that classic pumpkin pie taste? This pudding delivers flavor without all the added sugars.
- Easy: With just a bowl and a few minutes, you’re set. Mix, chill, and refrigerate. No fuss, no mess!
- Power-Packed Goodness: Chia seeds aren’t just a texture element. They’re nutrient-rich powerhouses, brimming with Omega-3 fatty acids, dietary fiber, protein, and more.
- Versatile: This recipe is naturally vegan, paleo, dairy-free, and sugar-free, but it can be tailored to your needs with just a few simple tweaks.
- A Treat for Any Time: Breakfast to kickstart your day, a mid-day snack to keep you going, or a dessert to end your evening on a sweet note – this pudding fits right in.
- Cool Comfort: When those fall cravings hit, but the weather’s not cooperating, this no-cook recipe has your back. Relish the warmth of fall flavors without the heat of the oven.
Ingredients in Pumpkin 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:
- Chia Seeds – The essential ingredient for chia pudding, these tiny seeds absorb the liquid and expand, creating a gel-like consistency. Chia seeds are also a great source of omega-3 fatty acids, fiber, and protein.
- Pumpkin puree – While you can use store-bought pumpkin puree, avoid using pumpkin pie filling as it’s loaded with sugar. Alternatively, you can make homemade pumpkin puree using the recipe on my blog. It’s also a great source of vitamins and dietary fiber.
- Coconut milk – Make sure to use full-fat coconut milk for that incredible creaminess that makes this pumpkin chia pudding rich and luscious.
- Almond milk – Almond milk helps to thin out the mixture and create the desired pudding texture.
- Sweetener – Use a natural low-carb sweetener such as Erythritol or Monk Fruit.
- Pumpkin pie spice – A blend of warming spices like cinnamon, nutmeg, cloves, and ginger, pumpkin pie spice infuses the pudding with classic fall flavors.
- Vanilla extract – Adds a unique sweetness and delicious vanilla flavor, which complements the spices and pumpkin well.
How to Make Pumpkin Chia Pudding
It’s incredibly easy to make this simple healthy fall dessert: pumpkin chia pudding. There are 2 ways to make this delicious chia pudding:
The Classic Version
- Combine all the ingredients in a medium-sized bowl.
- Refrigerate the mixture, making sure to stir occasionally to prevent large chia clumps from forming.
- Allow the pudding to set overnight or for at least 3-4 hours.
For the Blended Version
- Place all the ingredients in a blender and pulse until well combined.
- Divide the mixture between 4 serving jars. Refrigerate overnight.
- Before serving, top with coconut yogurt, sprinkle with cinnamon and enjoy!
How to Serve
I love that chia pudding is perfect for meal prep and is highly customizable. You can whip it up the night before and have it ready for breakfast the next morning.
- Classic Parfait: Layer the chia pudding with keto granola, crushed nuts, or seeds.
- Top with Whipped Cream: A dollop of whipped cream or coconut whipped cream for a dairy-free version can elevate the pudding’s texture and taste.
- Fresh fruits: Fresh berries, slices of banana, or even pomegranate seeds can provide a fresh burst of flavor.
- Drizzled with Sweetness: Enhance its sweetness with a drizzle of maple syrup, honey, or a keto-friendly syrup.
- Nutty Touch: Add a handful of toasted pecans, walnuts, or almonds for added crunch and flavor.
- Spice It Up: A sprinkle of extra pumpkin pie spice or cinnamon can heighten the fall flavors.
- Coconut Flakes: Sprinkle some toasted coconut flakes on top.
- Chocolate Delight: If you’re a chocolate lover, add a few chocolate chips or a drizzle of melted dark chocolate.
- Serve at Room Temperature: While chia pudding is traditionally served cold, letting it sit at room temperature for a few minutes can enhance its flavors.
- Dollop of Yogurt: A spoonful of Greek yogurt or coconut yogurt can add creaminess and a tangy contrast.
How to Store Pumpkin Chia Pudding
Fridge: For best freshness, keep the pudding in an airtight container or small jars in the refrigerator. It’ll stay delicious for up to 5 days.
Freezer: For longer storage, portion the pumpkin pudding into individual serving containers. You can freeze it and enjoy for up to 3 months.
More Pumpkin Recipes
- Keto Pumpkin Roll
- Best Keto Pumpkin Mousse Recipe
- The BEST Keto Pumpkin Bars with Cream Cheese Frosting
- Keto Pumpkin Cheesecake Bars
- Keto Pumpkin Cheesecake
Pumpkin Chia Pudding: The Ultimate Fall Breakfast Recipe
- In a large shallow bowl, combine the coconut milk, almond milk, pumpkin puree, erythritol, pumpkin pie spice, vanilla extract, and a pinch of sea salt. Whisk thoroughly to combine and taste to adjust sweetness as needed.
- Stir in the chia seeds. Allow the mixture to sit for 10 minutes, then whisk again to prevent the chia seeds from clumping together.
- Cover with plastic wrap and transfer the pumpkin chia pudding to the refrigerator. Let it set for 3-4 hours or preferably, 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: