Pumpkin Pie Chia Pudding is a healthier vegan alternative to traditional pumpkin pie! Rich and creamy chia seed pudding is made with dairy-free milk and flavored with pure pumpkin and pumpkin pie spice. Finish the pudding with whipped coconut cream spiced with a little cinnamon and maple syrup caramel sauce for a lovely fall dessert.
Pumpkin Pie Chia Pudding
This Pumpkin Pie Chia Pudding is great when you want pumpkin pie, but you don’t actually want a pie! Earthy pumpkin and the infamous pumpkin pie spice are nestled in a creamy based of coconut milk and chia seeds.
And let’s not forget that Pumpkin Pie Chia Pudding is a tad bit healthier than its namesake. Not only are all of the ingredients in this pudding healthier, but the chia seeds themselves carry some great health benefits.
- Heart Beneficial Omega-3’s
- Everyday Essential Nutrients
- Free Radical Fighting Antioxidants
- Fiber To Keep You Full
Take all of those benefits and combine them with a dessert that is refined sugar free AND vegan, and I would certainly put this Pumpkin Pie Chia Pudding in the healthier dessert category!
How Do Chia Seeds Turn Into Pudding
Chia seeds are made up of a high amount of soluble fiber and that fiber loves to soak up liquid – in this case coconut milk. Which results in the seeds plumping up and thickening into the gel-like pudding we have all come to enjoy.
The seeds do require some time to plump up into a creamy pudding, and time overnight in the refrigerator is ideal, but you can certainly enjoy the pudding after about 4 hours.
Looking for different flavor options for Chia Pudding? Try the Vanilla Chia Pudding, Chocolate Chia Pudding, or Red Berry Chia Pudding on the blog!
What You Need To Make Pumpkin Pie Chia Pudding
Ingredients
- Chia Seeds – Any brand of chia seeds will work. I always use organic black chia seeds because they are more prominent and the grocery.
- Pumpkin – Pure pumpkin in a can, and not pumpkin pie filling.
- Carton Coconut Milk – Any milk or dairy-free milk will work!
- Maple Syrup – This is my sweetener of choice for chia pudding – especially to keep the pudding vegan. Although you can substitute any sweetener of choice.
- Vanilla Extract – A little adds great flavor.
- Pumpkin Pie Spice
- Canned Coconut Milk – This canned coconut milk is for the Whipped Coconut Cream on top. Similar to the recipe for Whipped Coconut Cream, except we are adding a little cinnamon for this recipe! See below for my recommendations for canned coconut milk.
- Cinnamon – The cinnamon is a great addition to the whipped cream.
Kitchen Equipment
- Mixing Bowl
- Serving Glasses
Tips For Making Pumpkin Pie Chia Pudding
- Use any chia seed you prefer – I have only tried making chia seed pudding with organic black chia seeds. Only because this is what is always in my grocery. So, use whatever chia seeds that are easily accessible to you!
- Pure pumpkin and not pumpkin pie filling – Pumpkin pie filling has added sweeteners and spices that we don’t need.
- Any dairy-free milk will work – And dairy-free if you want to keep the pudding vegan. I use unsweetened coconut milk, but almond, soy, and oat milk will also work great.
- Keep it refined sugar free AND vegan with maple syrup – I like pure maple syrup for this Pumpkin Pie Chia Pudding because it adds a buttery caramel flavor – which is perfect for pumpkin pie.
- Allow for time to set in the refrigerator – Making chia seeds turn into pudding is not something that happens in an instant. The pudding mix needs time to chill in the refrigerator to allow the chia seeds to plump up and thicken. I recommend at least 4 hours, and overnight is ideal.
- Adjust pudding thickness to your preference – You can make a thicker chia pudding by adding more chia seeds. Conversely, a thinner pudding can be made by adding more milk. I recommend checking the pudding after it has chilled for at least 1 hour to see how the consistency is progressing.
Common Questions For Making Pumpkin Pie Chia Seed Pudding
Yes, it can easily be doubled!
This is totally up to you. I use organic black chia seeds because that is what is prominent at my grocery.
Of course! Any dairy milk or dairy-free milk will work.
It is like pudding! You can certainly control how thick or thin you prefer your pudding – a little more milk for a thinner pudding, or less milk for thicker pudding.
You can, but keep in mind the pumpkin pie filling has other ingredients in it – like sweetener and spices – so you may want to taste test before you add any additional ingredients.
My thought is the ratio to chia seeds and milk was off (too much milk), or you may need to let the pudding refrigerate for a longer.
In my experience, the chia seeds start to plump up after about 4 hours of soaking and chilling time. And the pudding thickens even more if I let it sit overnight.
Yes, and I have a few recipes already on the blog! Vanilla Chia Pudding, Chocolate Chia Pudding, or Red Berry Chia Pudding are delicious flavor varieties for chia pudding.
More (Healthier) Pumpkin Recipes
- Gluten Free Pumpkin Bread
- Pumpkin Spice Latte Overnight Oats
- Pumpkin Oatmeal Cookies with Chocolate Chips
- Apple Pumpkin Streusel Muffins
Pumpkin Pie Chia Pudding
Equipment
- 2 – Serving Glasses
Ingredients
- 1/3 cup, plus 2 tablespoons pure canned pumpkin
- 1 cup coconut milk (or any milk of choice)
- 3 to 4 tablespoons maple syrup (or any sweetener of choice; sweeten to taste)
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice (more or less to taste)
- 6 tablespoons chia seeds
Cinnamon Whipped Coconut Cream (optional)
- 1 can unsweetened canned coconut milk, full fat (refrigerated overnight)
- 2 to 3 tablespoons maple syrup (or any sweetener of choice; sweeten to taste)
- 1 teaspoon ground cinnamon (more or less to taste)
Instructions
Pumpkin Pie Chia Pudding
- In a small mixing bowl, add the pumpkin, coconut milk, maple syrup, vanilla, and pumpkin pie spice. Stir to combine thoroughly.
- Stir in the chia seeds. Cover and refrigerate the chia pudding at least 4 hours, overnight is ideal. Tip – You can control the consistency of the chia pudding by adding more or less milk. More milk for thinner pudding, less milk for thicker pudding.
Cinnamon Whipped Coconut Cream
- Note – This recipe uses the entire can of coconut milk to make the whipped cream. You will have leftovers. You can adjust the amount of coconut milk you whip into whipped cream and adjust the sweetener and seasoning to your preference.
- In a small mixing bowl, add the remaining coconut cream solids from the can of coconut milk, maple syrup, and cinnamon. Using a hand held mixer fitted with the whisk attachments, beat the coconut cream on high speed until you have light whipped cream – this can take about 3 to 5 minutes.
- The whipped cream is ready to right away, or can be covered and refrigerated. Note – The whipped cream will set up a little firmer if refrigerated overnight.
- To serve – Portion the chia pudding into 2 serving glasses and top with the whipped cream, and a little Maple Syrup Caramel (if you like!), and Enjoy!
RECIPE NOTES
- Chia Seeds – Black or white chia seeds will work. I use black chia seeds because they are easier to find.
- Maple Syrup – You can use any sweetener of choice.
- Coconut Milk/Cream – To make a successful whipped cream – the can of coconut milk should be refrigerated overnight. Or you can use any whipped topping of choice.
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.