Pumpkin Chia Pudding

Sorry not sorry but this is going to be one of those back-to-back pumpkin recipes kinda week because I am too excited that it’s fall! This Pumpkin Chia Pudding is the perfect example of why I’m such a pumpkin head: it’s sweet (pumpkin doesn’t have to be sweet but it’s always welcome), it’s easy to make (canned pumpkin makes every recipe easier), it’s filled with cinnamon (I’ll take all the good-for-my-heart spicy yum I can get), and best of all it’s a dessert WITH vegetables! Really, pumpkin is just a win every time haha.

chia pudding titleI do have to be honest, though, I was at the very least slightly terrified and very definitely creeped out the first time I saw chia seeds. They just looked like tiny slimy, mushy eyeballs and I couldn’t understand the appeal. With enough cajoling from friends I finally gave it a shot (just seeds & soymilk) and decided they were decent. It was enough to get me over my fear but they still weren’t great. Since then I’ve played around with yogurt, Greek yogurt, fruits, nuts, jams, chocolate, basically if you’d eat it with granola I’ve tried it with chia seeds and the results have been good, but pumpkin changed the game. I’ve come a long way from thinking chia seeds are slimy crunchy eyeballs, and with this Pumpkin Pie Chia Pudding I can DEFINITELY say my recipes with chia seeds have gotten much better than “this sounds breakfasty” experimentation!

pumpkin chia 1

I really wanted to keep these simple and vegan but if you want more protein you can swap out half the soymilk for Greek yogurt. You can also try adding other toppings like pecans (feeling decedent? go for some candied walnuts), white chocolate, or caramel, or even go salty with some baked pumpkin seeds!

OH and these are both vegan and (of course) gluten free! :)

Pumpkin Pie Chia Pudding
Serves 7
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  1. 1.5 cups canned pumpkin
  2. 1.5 cups light vanilla soymilk (I use Silk)
  3. 1/4 cup chia seeds
  4. 1/4 cup packed brown sugar
  5. 2 tsp cinnamon
  6. 1/4 tsp nutmeg
  7. 1/4 tsp ginger
  1. Mix everything together.
  2. Spoon into serving jars (I did individual servings in mini glass mason jars)
  3. Let sit in the fridge for at least 2 hours.
  2. 97 calories, 3g fat, 17 carbs, 3g protein