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Vegan Pumpkin Pie Chia Seed Pudding

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

    Garnishing vegan pumpkin pie chia seed pudding.

    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.


    • 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

    Grating nutmeg into pudding scaled

    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.

    Adding syrup to pudding scaled

    Then whisk in the maple syrup, vanilla, and salt.

    Adding chia seeds to pudding scaled

    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.

    Vegan pumpkin pie chia seed pudding.

    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!


    • 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.

    Vegan pumpkin pie chia seed pudding scaled

    More Pumpkin Recipes

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    Liz enjoying vegan pumpkin pie chia seed pudding.

    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 2

    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

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    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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