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Pumpkin Pie Chia Seed Pudding (Vegan)

    The ideal make-ahead recipe, this vegan pumpkin pie chia seed pudding is perfect for breakfast, snack time or dessert!

    toppings added to pumpkin chia seed pudding

    Once I learned how easy it was to make chia seed pudding at home, I’ve been making it regularly for my boys (and myself!) ever since.

    Easy Pumpkin Pie Chia Pudding Recipe

    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.

    Liz Grating Nutmeg
    Liz Pouring Syrup

    With pumpkin season officially here, I decided to create a pumpkin pie version of chia seed pudding by whisking in pure pumpkin, maple syrup and warm spices including cinnamon and ginger.

    Pumpkin Pie Chia Seed Pudding Recipe

    While optional, I love topping with chopped pecans before serving. Full of healthy fats and texture, the crunchy nuts are the perfect compliment to the creamy pudding.

    Liz Adding Chia Seeds

    Speaking of crunchy, 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.

    Healthy Pumpkin Pie Chia Seed Pudding Recipe

    Why are chia seeds good for you?

    An excellent source of omega-3 fatty acids, chia seeds are also rich in antioxidants, fiber, iron, and calcium. As you know, Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.

    Liz Eating Chia Seed Pudding

    Of course I just love this pudding because it tastes like pumpkin pie but happens to be naturally vegan, delicious and packed with nutrients.

    Your spoon is waiting.

    Pumpkin Pie Chia Seed Pudding Recipe

    Vegan Pumpkin Pie Chia Seed Pudding

    Rate It!
    The ideal make-ahead recipe, this vegan pumpkin pie chia seed pudding is perfect for breakfast, snack time or dessert!
    PREP: 5 mins
    Chilling Time 1 hr
    TOTAL: 1 hr 5 mins
    Servings: 4



    • 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.


    Calories: 158kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 6mgPotassium: 181mgFiber: 6gSugar: 17gVitamin A: 4766IUVitamin C: 2mgCalcium: 132mgIron: 2mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Looking for more healthy breakfast recipes? Check out my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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?

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