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!
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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 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:
📋 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.
(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.
(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.
💭 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!
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.
The chia pudding should last 5-6 days in the fridge. We would not recommend freezing it.
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.
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
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Print📖 Recipe
Pumpkin Chia Pudding
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
- Diet: Vegan
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
- 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.
- 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
Keywords: pumpkin chia pudding
Betsy
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!
Lexi
Thank you so much, I'm so glad you enjoyed!!