Pumpkin Chia Pudding

November 16, 2017

I love this time of the year because pumpkin flavoring is everywhere!  I’m a big fan of chia pudding and I wanted to put a festive touch on one of my favorite breakfast recipes.   This pumpkin chia pudding is so easy to make and travels well. You can prep it the night before and grab it on your way out the door to eat when you get to the office. You can also prep it and then save it for after dinner as a delicious fall -inspired dessert.

If you haven’t tried chia seeds yet, do yourself a favor and go buy some. These tiny little seeds are so versatile and can be incorporated into so many different recipes. They are a great source of omega-3 fatty acids and calcium, both of which are important for the development of little minds. They are also a great source of fiber and keep you feeling fuller longer. They’re an antioxidant that can help fight off damage done to your cells by free radicals. Another fun fact, chia seeds can be used to replace eggs in baked goods. You just mix them with water and let them sit for a few minutes until the mixture thickens up, then add to your recipe.

Let me know what you think of this Pumpkin Chia pudding!

Pumpkin Chia Pudding

Prep Time 10 minutes
Total Time 10 minutes


  • 1/3 C chia seeds
  • 2 C plant-based milk
  • 1 tsp vanilla extract
  • 2 C pumpkin puree
  • 2 tsp pumpkin pie spice
  • ¼ C maple syrup


  1. Combine chia seeds, milk, and vanilla extract and whisk to combine before distributing evenly into 4 mason jars. Let the jars chill overnight.
  2. Stir together pumpkin pie spice, pumpkin puree, and maple syrup. Add the pumpkin mixture to the top of your chia seed pudding.
  3. Top your pumpkin chia pudding with the toppings of your choice.  I chose to add pecans and crushed Puffins peanut butter cereal to both and I also added coconut cream to one.  I think if you are having this for dessert it would be really good with a gingerbread cookie topping!
  4. Coconut cream:  Chill a can of coconut cream overnight.  Separate the hardened cream from the liquid and add the cream to a chilled mixing bowl along with 1/3C powdered sugar (you can discard the liquid from the coconut can).  Using an electric mixer, mix until the cream is smooth and peaks form when you lift the mixer from the bowl.

Recipe Notes

Gluten-free, dairy free, egg-free


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