The ideal make-ahead recipe, this vegan pumpkin pie chia seed pudding is perfect for breakfast, snack time or dessert!
One of the easiest, healthiest, and versatile make-ahead breakfast recipes, I love whipping up a big batch of chia seed pudding on a Sunday to enjoy all week long. If you’ve never made chia seed pudding before, you’re going to love the texture. As the chia seeds soak in the liquid they enlarge, almost to a tapioca like consistency. With pumpkin season upon us, I decided to make a Vegan Pumpkin Pie Chia Seed Pudding that is delicious and packed with nutrients.
Ingredients
- Coconut milk: I use full-fat, thai style cocnut milk to make the pudding really creamy and filling.
- Pumpkin: Pure pumpkin puree adds to the creamy texture as well as creating that delicious pumpkin flavor.
- Maple syrup: Naturally sweetens the pudding while adding to that warm, fall flavor profile.
- Vanilla: Paired with the maple syrup, it helps to sweeten the pudding while balancing the flavors.
- Warm spices: Cinnamon, nutmeg, and ginger bring in those classic pumpkin pie flavors.
- Chia seeds: An excellent source of omega-3 fatty acids, chia seeds are also rich in antioxidants, fiber, iron, and calcium.
- Salt: Enhances the rest of the flavors of the pudding.
How to Make Vegan Pumpkin Pie Chia Seed Pudding
Start your pumpkin pie chia seed pudding by whisking your coconut milk and pur pumpkin in a large bowl. Then add the cinnamon, nutmeg, and ginger. I use a microplane to freshly grate my nutmeg.
Then whisk in the maple syrup, vanilla, and salt.
Finish by stirring in the chia seeds before portioning out evenly into 4 cups. Then put in the fridge until firm, at least an hour or overnight.
To really add to the pie taste and feeling, I like to top mine with chopped walnuts. It adds a nice bit of extra protein as well! Garnish, serve, and enjoy your Vegan Pumpkin Pie Chia Seed Pudding!
Substitutions
- Use a spice blend: If you don’t have or just don’t want to grate your own spices, you could also use pre-packaged pumpkin pie spice from the store.
- Switch the milk: In place of coconut milk, you can use almond milk or soy milk to keep it dairy-free.
Frequently Asked Questions:
Is chia seed pudding good for you?
Yes! Chia seed pudding is very healthy for you, and can even aid in weight loss as it helps you stay feeling full for longer.
How long do chia seeds need to soak for pudding?
While chia seeds start to absorb the liquid pretty quickly, I’d give it at least an hour to firm up and gain that pudding like consistency.
How long does chia seed pudding last in the fridge?
Kept in an airtight container, your chia seed pudding will last for up to 5 days in the fridge.
More Pumpkin Recipes
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Banana Oatmeal
- Easy Roasted Pumpkin Seeds
- Gluten Free Pumpkin Pancakes
- Healthy Pumpkin Bread
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Healthy, filling, and delicious, my Vegan Pumpkin Pie Chia Seed Pudding is a great breakfast or snack for the whole family.
Your spoon is waiting.
Vegan Pumpkin Pie Chia Seed Pudding
Ingredients
- 1 14-ounce can full-fat coconut milk (Thai style)
- ½ cup pure pumpkin
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- pinch salt
- ⅓ cup chia seeds
Instructions
- In a large bowl, whisk together coconut milk with pure pumpkin, maple syrup, vanilla, cinnamon, nutmeg, ginger and salt. Pour in chia seeds and stir well.
- Divide mixture evenly between four glass jars or small bowls. Refrigerator until firm, at least 1 hour but up to overnight. Serve chilled.
This looks delicious! I have one question.. when you call for pure pumpkin, is the canned pumpkin what you mean or the fresh from the produce section?
Canned pumpkin!! :) Enjoy!