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You are here: Home / Recipes / Diet / Vegan / Pumpkin and Spice Chia Pudding

Pumpkin and Spice Chia Pudding

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Quick to whip up and make ahead easy. Pumpkin and Spice Chia Pudding will keep for days in the fridge, ready when you are for a quick breakfast or snack. vegan + gluten free

Pumpkin and Spice Chia Pudding in a glass jar on a table.

Table of Contents

  • Recipe Inspiration
  • A Few Words About Chia Pudding
  • Pumpkin Pie Pudding!
  • More Quick and Easy Healthy Breakfast Recipes to Love
  • Pumpkin and Spice Chia Pudding

Recipe Inspiration

I’m officially in pumpkin (squash), apple and sourdough making mode.  I’ve been working on a spiced apple rum quick bread for what seems like forever. It was scheduled to be this post. But I’m not winning in the quick bread department…  It’s not pretty. And it’s gotta be pretty!…

But oh my goodness, it tastes fabulous. So it’s back to tweaking the recipe a bit before I share it.  I’m swimming in apples over here thanks to our generous neighbor and his apple trees! So there’s a few other apple recipes in the works.

Overhead shot of ingredients for Pumpkin and Spice Chia Pudding.

I’ve been winning though, in the pumpkin and sourdough department. Hooray!  I can’t wait to share more about the sourdough next week and more pumpkin goodness is on the way.

But this…. THIS chia pudding.

Okay, I get it. Have you tried chia pudding? I know, I know. Fish eggs or frog spawn, right?

Pouring milk into a bowl.     Adding pumpkin puree to a bowl. Sprinkling cinnamon into a bowl.     Whisking pumpkin, milk and cinnamon in a bowl. Adding chia seeds to a bowl full of pumpkin and spice.

A Few Words About Chia Pudding

Let me tell you…  It’s not gross. I first wrote about chia pudding on my Matcha Chia Pudding post. It wasn’t too long ago that I started eating chia pudding and I fell in love with it. Not only can I whip up a batch in no time flat, but it holds for several days in the fridge, making it an easy grab n’ go breakfast or snack. Different purees, nut butters and/or spices can be added to any chia pudding to jazz it up. Make it a parfait by adding granola or it can be enjoyed simply with seasonal fruit. I always add a bit of maple syrup to mine.

The thing is, chia seeds are amazing little powerhouses of goodness and a fabulous way to get the day going. They’re packed with antioxidants, are an energy and metabolism booster and are high in fiber. Pair these little seeds with pumpkin or any puree’d winter squash and you’ve got a breakfast that’ll have you ready to kick some serious be-hind!

But it’s not just the nutritional benefits of these foods that give me reason to love this simple recipe. It’s the pie factor! Hello! PIE!?

Pumpkin and Spice Chia Pudding in a bowl with a whisk.

Pumpkin Pie Pudding!

It’s like pumpkin pie pudding (!!). In the morning. For breakfast. Are you hearing me people?!!

I think this is why I love making little parfait out of this Pumpkin and Spice Chia Pudding, because the Maple Pecan Granola is like the crust! I mean, pie (almost) for breakfast? Talk about making it easier to roll out of bed in the morning. Sheesh!

So, if you’ve not tried chia pudding, you’ve gotta give it a try. It’s not gross. Promise!

Pumpkin and Spice Chia Pudding in a jar ready to be shared.

More Quick and Easy Healthy Breakfast Recipes to Love

  • Overnight Turmeric Chia Oats
  • Matcha Chia Pudding
  • Overnight Refrigerator Oatmeal – by Kitchen Confidant
  • Pumpkin Porridge
  • Golden Milk Overnight Oats – by The Bojon Gourmet
  • Overnight Coconut Buckwheat Porridge – by Foolproof Living
  • Creamy Coconut Porridge
Pumpkin and Spice Chia Pudding in a bowl with a whisk.
Print Recipe

Pumpkin and Spice Chia Pudding

Total Time:10 minutes
Servings:4 Servings
Calories:90kcal
Author:Traci York | Vanilla And Bean
Quick to whip up and make ahead easy. Pumpkin and Spice Chia Pudding will keep for days in the fridge, ready when you are for a quick breakfast or snack. vegan + gluten free *See notes regarding spices! 

Ingredients

  • 1 C (255g) Nut Milk I use Homemade Cashew Milk* (see note)
  • 3/4 C (205g) Pumpkin Puree Not Pumpkin Pie
  • 1-2 Tbs Maple Syrup to taste
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp Nutmeg ground
  • 1/4 tsp Ginger** ground
  • 1/4 tsp Cloves** ground
  • 1/4 tsp Splash of Vanilla Extract optional
  • 1/4 C + 1 Tbs (60g) Chia Seeds*** adjustable depending on your preference for thickness (see note)

Serve With:

  • Homemade Granola
  • Seasonal fruit such as pears, apples and/or figs
  • Coca Nibs
  • Pecans and/or Hazelnuts

Instructions

  • In a large lidded jar or bowl, pour in the nut milk and scoop in the pumpkin puree. Sprinkle in the maple syrup, cinnamon, nutmeg, ginger, cloves and the optional vanilla extract. Whisk to incorporate the ingredients. Stir in the chia seeds (if using a lidded jar, simply add the chia seeds and shake the jar vigorously to mix). Taste to adjust spices and/or maple syrup to taste. If adding fruit like figs, you may not need more maple. Allow to sit 10 minutes, then shake jar again so the chia seeds don't stick together. Allow to set at least 30 minutes or over night before serving. 
  • If storing overnight, spoon the chia pudding into single serving jars put a lid on it and rest the jars in the fridge. When ready to serve, layer in the granola for a parfait, and top with fresh seasonal fruit such as figs, pears and/or apples, cocoa nibs, chopped pecans and/or hazelnuts. Enjoy chilled! 
  • Store in the refrigerator in a lidded container for up to three days (without any of the toppings). 

Notes

*If making the cashew milk recipe, be sure to thin with water by about 1/4 C when using it in this recipe. 
**On Spices: Tastes vary in the spice department. I love spicy sweet things (hello cloves and ginger), but Rob, not so much. If you're not a fan of cloves or ginger, leave them out or add just a pinch. We're going for pumpkin pie flavors here... ! Play with the flavors and find the balance you prefer! 
***Depending on how thick you prefer chia pudding, you can adjust the amount of chia seeds. If thinner is desired, hold out a tablespoon or two of chia seeds and then adjust to taste.  Look for chia seeds in the bulk bins. The price is better than packaged chia seeds, there's no waste and you can refill your glass jars! 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 90kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 149mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7150IU | Vitamin C: 1.9mg | Calcium: 88mg | Iron: 1.5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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