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Home » Recipes » Breakfast

Pumpkin Chia Pudding

Published: Oct 1, 2020 · Modified: Jun 13, 2021 by Lexi

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This simple vegan pumpkin chia pudding recipe is a great way to start a busy fall morning, and it's super easy to make the night before. It's full of warming spices, fiber-rich chia seeds and creamy coconut milk. We loving to top ours with homemade pumpkin spice granola, fresh berries and a drizzle of maple syrup!

side view of jars of pumpkin chia pudding topped with raspberries and person holding honey drizzler above jar.
Jump to:
  • 🍯 Why We Love This Recipe
  • 🍓 Ingredients
  • 📋 Ingredients Notes
  • 🔪 Step by Step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

🍯 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 pumpkin 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 or glass jars, 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

Here are the key ingredients you'll need to make this vegan pumpkin chia pudding:

overhead view of ingredients for vegan pumpkin chia pudding in small prep bowls with text labels.

📋 Ingredients Notes

  • Nondairy milk: just about any variety of nondairy milk will work well in this vegan pumpkin chia pudding. We love using full fat oat milk for rich creaminess, but it's also fantastic with almond, cashew and coconut milk. Of course if you're not vegan, feel free to use regular milk.
  • Pumpkin pureé: to make this recipe 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, but white chia seeds work the exact same way.
  • Pumpkin spice: if you don't have any on hand, sub with ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg and a pinch of cloves.
  • Maple syrup: maple pairs perfectly with the fall flavors in this pumpkin chia pudding, but you can sub 1:1 with another liquid sweetener of choice. For a no sugar option, leave it out altogether.

🔪 Step by Step Instructions

(1 & 2) In a bowl, whisk together all ingredients except the chia seeds. So that's 1 ½ cup nondairy milk of choice (we used oat), 1 cup pumpkin purée, ¼ cup maple syrup, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract and a pinch of salt.

before and after stirring together ingredients for vegan pumpkin chia pudding in bowl.

(3 & 4) Add in 6 tablespoon chia seeds, stir well and cover, and then place in the refrigerator. Stir once or twice while the mixture sets to prevent clumping.

before and after stirring chia seeds into pumpkin chia pudding.

(5 & 6) When the pumpkin chia pudding mixture has thickened, serve in a bowl or store individual servings in tupperware or small glass jars for later. Top with granola, fresh berries and more maple syrup.

chia pudding in a large mixing bowl and in small glass jars for serving.

💭 Expert Tips and FAQs

  • For extra creamy pumpkin chia pudding (and a boost of protein & tanginess), add up to ½ cup of nondairy vanilla yogurt.
  • Add-ins: the options are endless! Our favorite toppings include homemade granola, fresh berries (raspberries, especially!), dried fruit, nuts, nut butter, bananas, etc.
  • How to use leftover pumpkin puree: try this vegan pumpkin mousse, savory pumpkin chili or pumpkin pie oatmeal. Pumpkin puree is also dog-safe – ours are obsessed with it, so we often add any leftovers to their food!
close up view of vegan pumpkin chia pudding in small jars topped with pecans and raspberries.
Is chia pudding enough for breakfast?

We think it's filling enough for breakfast, especially if you add some toppings! Chia seeds are packed with fiber and are quite filling. 3 tablespoon of chia seeds have almost 15g of fiber, which is around half of the daily recommended fiber intake.

How long will it last in the fridge?

The chia pudding should last 5-6 days in the fridge. We would not recommend freezing it.

Do I have to let it set overnight?

No, this pumpkin chia pudding only takes a few hours (2-4 max) to thicken to the right texture. We recommend letting it thicken in the refrigerator.

Is pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree and pumpkin pie filling are completely different. It can be tricky to tell the difference since they come in very similar cans, but pumpkin puree is 100% pure pumpkin that has been cooked and mashed. It should not contain any additional ingredients, unlike pumpkin pie filling, which typically contains sweeteners and spices.

🍽 Related Recipes

  • Vegan Pumpkin Mousse
  • Maple Vanilla Chia Pudding
  • Double Chocolate Cashew Butter Cups with Raspberry Chia Jam
overhead view of vegan pumpkin chia pudding in small jars topped with pecans and raspberries.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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close up view of vegan pumpkin chia pudding in small jars topped with pecans and raspberries.

Pumpkin Chia Pudding


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  • Author: Lexi
  • Total Time: 2 hours 5 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Description

This simple vegan pumpkin chia pudding recipe is a great way to start a busy fall morning, and it's super easy to make the night before. It's full of warming spices, fiber-rich chia seeds and creamy coconut milk. We loving to top ours with homemade pumpkin spice granola, fresh berries and a drizzle of maple syrup! 


Ingredients

  • 1 ½ cup nondairy milk of choice (we used oat)
  • 1 cup pumpkin purée
  • 6 tbsp chia seeds
  • ¼ cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Pinch salt


Instructions

  1. In a large bowl, whisk together all ingredients except chia seeds. Add in chia seeds, stir well and place covered in refrigerator for at least 2 hours. Stir once or twice while mixture sets to prevent the seeds from clumping together.
  2. When the mixture has thickened, serve in a bowl or store individual servings in tupperware or small glass jars for later. Top with granola, fresh berries and more maple syrup. 

Notes

Pumpkin spice: if you don't have any on hand, sub with ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg and a pinch of cloves. 

Nondairy milk: just about any variety of nondairy milk will work well in this vegan pumpkin chia pudding. We love using full fat oat milk for rich creaminess, but it's also fantastic with almond, cashew and coconut milk. Of course if you're not vegan, feel free to use regular milk. 

Storage: The chia pudding should last 5-6 days in the fridge. We would not recommend freezing it.

  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Category: Breakfast
  • Method: Refrigerator
  • Cuisine: American

Nutrition

  • Serving Size: 1 Pudding
  • Calories: 385
  • Sugar: 28.9 g
  • Sodium: 2483.6 mg
  • Fat: 14.8 g
  • Carbohydrates: 56.5 g
  • Fiber: 17.4 g
  • Protein: 9.1 g

Did you make this recipe?

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Comments

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  1. Betsy says

    September 30, 2021 at 10:37 pm

    Love this recipe! Smooth, delicious and a perfect snack (I pre-portion in smaller containers and it lasts all week). I used almond milk and have topped once with walnuts and once with your pumpkin granola - delicious both ways!

    Reply
    • Lexi says

      October 01, 2021 at 9:38 am

      Thank you so much, I'm so glad you enjoyed!!

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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