Go Back
Chia seed pudding in a serving glass with whipped cream
Print Recipe
5 from 2 reviews

Pumpkin Pie Chia Pudding

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.
Prep Time10 mins
Chill8 hrs
Total Time8 hrs 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chia Pudding, Pumpkin PIe, Pumpkin Spice, Small Batch, Vegan
Servings: 2 Servings
Author: Erin Cernich


  • 2 - Serving Glasses


  • 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 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


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!


  • 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