This delicious, fall-spiced Pumpkin Chia Pudding makes the perfect healthy breakfast or dessert! Easy to prep ahead, with lots of fiber and protein, this sugar free chia pudding is sure to be a favorite! This is made with real pumpkin, coconut milk, and pumpkin pie spice.
If you have never made chia seed pudding, check out this guide on How to Make Chia Pudding, or my favorite Chocolate Chia Pudding recipe.
Contents
Fall Spice and Everything PUMPKIN!
Hands down, this is my favorite Chia Pudding Recipe to date! If you’ve ever made chia pudding and thought it was bland or boring, this recipe will change your mind.
It uses real pumpkin, a mix of almond and coconut milk for creaminess, and lots of spices.
When I make chia pudding, I make a big batch in a blender and pack it in jars for the week ahead. It’s the perfect meal prep. It only requires a few minutes of prep work, and you can customize your breakfast by adding different toppings!
To give this a real pumpkin pie feel, I topped my first batch of Pumpkin Chia Seed Pudding with real whipped cream and crushed pecans. Honestly, it’s good enough to enjoy for dessert.
Mix it up by adding fresh berries, chopped apples or pears, or even dark chocolate chips!
If you’d like to read more on the health benefits of chia seeds, read about them in this post all about making chia pudding. This post include ideas for adding nutritional supplements, like MCT and coconut oil, protein powders, and superfoods!
What You’ll Need
- Pumpkin Puree (not pumpkin pie filling, just plain pumpkin puree)
- Nondairy Milk (I use unsweetened vanilla almond milk, but feel free to sub your favorite milk here!)
- Coconut Milk (this can be omitted, but it makes it extra creamy and “pie” like! I buy this coconut milk in paper cartons because it has no fillers or gums, and has a fresh, sweet coconut flavor!)
- Chia Seeds
- Pumpkin Pie Spice (I use a blend of cinnamon, ginger, and fresh grated nutmeg.)
- Monk Fruit Sweetener (use coupon code SUNKISSEDKITCHEN for 20% off your order!) – you can also sub your favorite liquid sweetener, like honey, date syrup, or maple syrup, if you don’t want to a sugar free chia pudding.
- Vanilla (optional)
How to Make Pumpkin Chia Pudding
Step 1: Into a blender, add the coconut milk and pumpkin. Process until smooth.
Step 2: Add the almond milk, spices, sweetener, and vanilla, and pulse to mix together.
Step 3: Add the chia seeds, and pulse to mix in. Allow the mixture to rest for about 10 minutes. The chia seeds will begin to absorb liquid. After 10 minutes, pulse again to mix the chia seeds and prevent clumping. Repeat this process 2-3 times until the chia seeds stay suspended in the mixture.
Step 4: Refrigerate the chia pudding overnight to fully thicken. If necessary, thin out with milk to serve, or add more chia seeds and stir in to thicken the pudding to a desired texture.
FAQ & How to Store Pumpkin Spice Chia Seed Pudding
Check out this complete guide on how to make chia seed pudding, including ideas for milks, sweeteners, and toppings. This post also contains information about addition nutritional supplements, like protein powders, collagen, and superfood powders.
Chia pudding is a great way to add nutrients to your diet in a delicious form! I love blending 2 scoops (40 g) of whey protein isolate and 2 scoops (40 g) of collagen into this pudding to add 20 grams of protein per serving.
Pour chia pudding from the blender or bowl into glass jars (or storage containers) and refrigerate for a couple hours to fully thicken.
Chia pudding stays good in the refrigerator for up to 3 days if made with coconut milk. It stays fresh 5-7 days if made with almond milk only.
If you want to extend the life of your chia pudding so you have breakfast prepped for the week, make it with only almond milk, and stir in a couple tablespoons of coconut milk for extra creaminess when serving.
Is Pumpkin Chia Pudding Keto?
As written, this recipe is keto friendly. Chia seeds are a great source of fiber on low carb diets. Use the monk fruit sweetener recommended, or your favorite keto sweetener to taste.
1 serving of Pumpkin Chia Pudding made with monk fruit sweetener contains 5 net carbs per serving. Chia seeds are relatively high in carbs, but have a lot of fiber.
Vegan Pumpkin Chia Seed Pudding
This Pumpkin Spice Chia Pudding recipe is vegan as written. It’s a great way to add extra protein into a vegan diet. Blend in your favorite plant based protein powder for an even more protein-rich start to your day.
Is Pumpkin Chia Pudding Whole30 approved?
No, pumpkin chia pudding is not approved for the Whole30. The Whole30 emphasizes meals being made from whole proteins (like chicken, beef, and seafood) and fruits and veggies. Turning compliant foods, like chia seeds and almond milk, into a pudding, is not allowed, especially with any kind of sweetener. This recipe uses monk fruit sweetener or maple syrup.
However, if you’re doing the Whole30 and need a healthy breakfast or meal prep option, this Whole30 Chia Pudding can help you in a pinch. In my opinion, as long as you’re steering clear of sweeteners, and sticking to whole foods, the 30 days will be a success!
How to Serve Chia Seed Pudding
- Whipped Cream (I use pastured heavy whipping cream and don’t sweeten it, but use a teaspoon or two of powdered monk fruit sweetener if desired! Sub coconut whipped cream if desired.)
- Nuts & Seeds – Try walnuts, pecans, chopped almonds, pumpkin seeds, or hemp seeds for an extra dose of healthy fats.
- Fruit – Apples and pears are delicious chopped into the fall spiced pudding! Blueberries and raspberries are other options for topping chia pudding.
- Dark Chocolate – say yes to chocolate + pumpkin spice! Chop some 85% dark chocolate to keep this breakfast very low in sugar.
- Nut Butter – my favorite in this pudding is Cashew Butter, but almond butter or sunflower seed butter are great toppings also!
Other Healthy Breakfast Meal Prep Ideas
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Pumpkin Chia Pudding
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup coconut milk full fat
- 2 cup almond milk unsweetened, or other non-dairy milk
- 3-4 tablespoons monk fruit sweetener
- 2 teaspoons vanilla extract optional
- 1/2 teaspoon cinnamon *or sub 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ginger powder
- nutmeg freshly grated, to taste
- 2/3 cup chia seeds *add more or less to reach desired consistency
Instructions
- Into a blender or mixing bowl, add pumpkin puree and coconut milk. Whisk or process to combine.
- Add the almond milk, vanilla, sweetener, and spices, and whisk or process to combine.
- Add the chia seeds, and pulse (or whisk) to mix in. Do not blend the chia seeds up, just pulse to combine them with the liquid. Allow the chia seeds to sit and absorb liquid for about 10 minutes.
- Pulse to mix in and prevent clumping. Allow to rest 10 minutes longer, then pulse again. Repeat this until the chia seeds stay suspended in the liquid.
- Pour pudding in glass storage jars or containers, and refrigerate for a couple of hours or overnight to fully thicken.
- Serve topped with fruit, yogurt, whipped cream, nuts and seeds, or nut butter.
- Chia pudding with coconut milk can be refrigerated for up to 3 days. Chia pudding made with only almond milk lasts 5-7 days.
Video
Notes
- Whipped Cream (I use pastured heavy whipping cream and don’t sweeten it, but use a teaspoon or two of powdered monk fruit sweetener if desired! Sub coconut whipped cream if desired.)
- Nuts & Seeds – Try walnuts, pecans, chopped almonds, pumpkin seeds, or hemp seeds for an extra dose of healthy fats.
- Fruit – Apples and pears are delicious chopped into the fall spiced pudding! Blueberries and raspberries are other options for topping chia pudding.
- Dark Chocolate – say yes to chocolate + pumpkin spice! Chop some 85% dark chocolate to keep this breakfast very low in sugar.
- Nut Butter – my favorite in this pudding is Cashew Butter, but almond butter or sunflower seed butter are great toppings also!
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