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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 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

Scale
  • 1 1/2 cup nondairy milk of choice (we used oat)
  • 1 cup pumpkin purée
  • 6 tbsp chia seeds
  • 1/4 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 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp 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