Pumpkin Pie Chia Pudding Recipe

Overhead view of pumpkin pie chia pudding with a creamy white topping, pecans and crushed crackers, with a spoon in the bowl.

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This creamy pumpkin pie chia pudding is made with six simple ingredients and tastes just like pumpkin pie filling! Make it the night before for an easy fall breakfast, snack, or healthy dessert.

Naturally gluten-free, dairy-free, and vegan when made with plant-based milk.

Prep Time5

Chill Time2

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: breakfast, dairy-free, dessert, easy recipe, gluten-free, healthy snack, plant-based, pumpkin spice, quick, vegan, vegetarian

Servings:

Calories: 371kcal

Author: Becca Harris, RD, MHSc

Equipment

Medium-sized glass container or bowl
measuring cups and spoons
Whisk or fork

Ingredients

½ cup chia seeds
1 tsp pumpkin pie seasoning
½ cup pumpkin purée not pumpkin pie filling
1 tsp vanilla
2 tbsp maple syrup
2 cups milk of choice

Optional Toppings

Regular or coconut whipped cream
Greek yogurt or dairy-free alternative
Cashew butter
Walnuts or pecans
Graham cracker crumbs

Instructions

In a medium-sized glass container or bowl, whisk together ½ cup chia seeds, 1 tsp pumpkin pie seasoning, ½ cup pumpkin purée, 1 tsp vanilla, 2 tbsp maple syrup, and 2 cups milk of choice.
Cover the container and let it set in the fridge for at least 2–4 hours, ideally overnight.
Give the pudding a good stir before dividing it into servings.
Top with your favourite toppings and enjoy!

Notes

Refrigerate: Store pumpkin pie chia pudding in an airtight container in the fridge for up to 4 days.
Freeze: Freeze individual servings in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator and stir before serving. Note that the texture may change slightly after freezing.
Meal Prep: Portion into individual containers for an easy grab-and-go breakfast.

Nutrition