This simple, vegan pumpkin chia pudding recipe is a great way to start a busy fall morning, and is super easy to make the night before. It's full of warming spices, fiber-rich chia seeds and creamy coconut milk. There are plenty of ways to customize these chia puddings. We loving to top ours with homemade granola, fresh figs, and even a drizzle of maple syrup!
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Why We Love This Recipe
- Takes 5 minutes: all you need to do is whisk the ingredients together, add the chia seeds, and refrigerate overnight. It couldn't be any easier!
- Can be made ahead: the best part about this recipe is that you can make it the night before and have breakfast ready to go in the morning. It just makes life easier.
- Easy, filling, seasonal breakfast: Did we mention it's easy to make? Better yet, the chia and figs add a ton of body, making this a filling seasonal treat that will appease your pumpkin spice cravings.
- Good for on-the-go: We like making these in small tupperware containers, which makes breakfast on a busy morning a cinch. Just take it with you and eat it when you're ready.
- Vegan and gluten free: all ingredients are naturally vegan and gluten free; the nut milk is the only specialty ingredient.
Ingredients
- Vegan milk: we used coconut milk, but cashew, almond, soy, or oat milk will all work just as well.
- Pumpkin pureé: to make it easy, we used the canned stuff, but if you're feeling ambitious, feel free to make and use your own!
- Chia seeds: we used black chia seeds in this recipe.
Step by Step Instructions
- In a bowl, whisk together all of the ingredients except the chia seeds. So that's ¾ cup nut milk of choice (we used coconut), ½ cup pumpkin purée, 2 tbsp maple syrup, 1 tsp pumpkin pie spice, 1 tsp vanilla extract, ¼ tsp turmeric, and a pinch of salt.
- Pour in 3 tbsp chia seeds, stir well and cover, and then place in the refrigerator. Stir once or twice while the mixture sets to prevent clumping.
- When ready to eat (after about 2-4 hours in fridge), top with granola and fresh figs. Enjoy!
Expert Tips and FAQs
- Add in options: you can add whatever you'd like to the top of the pudding. Some ideas: granola, berries, seeds or nuts all work very well.
We think it's filling enough for breakfast. Chia seeds are packed with fiber and are quite filling. 3 tbsp of chia seeds have almost 15g of fiber, which is around half of the daily recommended fiber intake.
The chia pudding should last 3-4 days in the fridge. We would not recommend freezing it.
No, it will be ready in 2-4 hours, just make sure it's left in the fridge to ensure you get the right texture.
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Print📖 Recipe
Pumpkin Spice Chia Pudding
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 1-2 servings 1x
- Diet: Vegan
Description
This simple, vegan pumpkin chia pudding recipe is a great way to start a busy fall morning, and is super easy to make the night before.
Ingredients
- ¾ cup nut milk of choice (we used coconut)
- ½ cup pumpkin purée
- 3 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp turmeric
- Pinch salt
Instructions
- In a bowl, whisk together all ingredients except chia seeds. Pour in chia seeds, stir well and place covered in refrigerator. Stir once or twice while mixture sets to prevent clumping.
- When ready to eat (after about 2-4 hours in fridge), top with granola and fresh figs. Enjoy!
Notes
Want to make your own homemade nut milk? Try one of these recipes.
- Category: Breakfast
- Method: Refrigerate
- Cuisine: American
Keywords: pumpkin spice chia pudding
Let us know what you think!