This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Pumpkin Chia Pudding is great to make ahead for a quick, flavorful fall breakfast. It tastes like pumpkin pie and it only takes a couple of minutes to prep!
When you want to eat pumpkin pie hummus for breakfast but you’re looking for a slightly more socially acceptable fall breakfast, make this chia pudding!
I love to make recipes like this one, pumpkin spice overnight oats, or chai chia pudding ahead of a busy week. Chia pudding is such a great, quick breakfast or midday snack.
Plus, with chia pudding, there is so much room to customize!
- Dollop vegan yogurt or coconut whipped cream on top for an extra decadent breakfast.
- Sprinkle on some chopped nuts or popped quinoa granola for extra crunch.
- And if you’re a chocolate lover like me, add a handful of dark chocolate chips!
Ingredients
You will need these simple ingredients to make vegan pumpkin chia pudding:
Of Special Note
- Chia seeds - To make chia pudding you will, of course, need chia seeds! You can use black or white chia seeds, the orange pumpkin color will really shine with white chia.
- Nut butter or seed butter - For this recipe, I used cashew butter. Almond butter also works great, it’s not quite as a strong flavor as in almond butter chia pudding but it helps to add some creaminess.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
To make a super creamy pumpkin pie chia pudding, you can blend the pudding before letting it set in the refrigerator. This makes the texture smooth and velvety, just like pie!
For this recipe, I kept it simple and kept the chia seeds whole. To store this recipe, you will need a 12 ounce mason jar or container. You can also split this recipe in half to creat individual portions of chia pudding, perfect for on the go! Use a slightly larger container if you want to have room for toppings like coconut whipped cream.
How to Make Pumpkin Chia Pudding
Here’s a step-by-step guide to making the best pumpkin chia seed pudding:
- Step 1: Place all the pumpkin chia pudding ingredients in a jar or bowl.
- Step 2: Mix until everything is combined and creamy. Let the mixture sit for a couple minutes, then mix again.
- Step 3: Refrigerate the chia pudding for at least 2 hours or overnight. Add your favorite toppings and enjoy!
Top Tips
Let the pudding sit for a couple minutes after the initial stir. Some of the chia seeds will settle and it helps to give the mixture another mix to ensure all the seeds puff up.
To infuse even more pumpkin pie flavor, add a mixture of pumpkin puree, cashew butter, and maple syrup to the chia pudding! It’s also great if you transfer the chia seed pudding to individual containers and layer this mixture in between chia pudding.
Ways to Serve
Here are a few ideas for how to top your pumpkin pie chia pudding:
- Coconut whipped cream
- Chocolate chips
- Maple syrup
- Chopped walnuts or pecans
- Almond butter
- Maple vanilla granola
- Dried fruit
Recipe FAQ
Store chia pudding in an airtight container in the refrigerator for up to a week.
More Vegan Breakfasts
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📖 Recipe
Pumpkin Pie Chia Pudding
Equipment
- 12 ounce jar
Ingredients
Pumpkin Chia Pudding
- ¼ cup chia seeds
- ½ cup + 2 tablespoons plant-based milk soy milk or almond milk
- 3 tablespoons pumpkin puree
- 1 tablespoon almond butter or any nut or seed butter
- 1 tablespoon maple syrup or preferred sweetener
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Pumpkin Pie Topping (optional)
- 1 tablespoons pumpkin puree
- 1 tablespoon almond butter or any nut or seed butter
- 1 tablespoon maple syrup or preferred sweetener
Toppings (optional)
- chocolate chips
- chopped walnuts or pecans, almonds
- granola
- coconut whipped cream
Instructions
- Mix all of the pumpkin chia pudding ingredients together in a jar or small bowl until fully combined.
- Let the mixture sit for a couple minutes then stir again to incorporate any chia seeds that fall to the bottom.
- Add more milk, if desired to make the pudding thinner.
- Place the chia pudding in the refrigerator for at least 2 hours or overnight.
Serving Ideas
- If desired, make the pumpkin pie topping. Mix together the pumpkin puree, nut butter, and maple syrup in a separate bowl, then use it to top your pudding. You can also layer once the pudding is done chilling.
- Add chocolate chips and chopped walnuts just before serving and enjoy!
Comments
No Comments