This Pumpkin Pie Pudding tastes a bit like the best part of pumpkin pie – the filling!
Made with cooked pumpkin and chia seeds, this pumpkin pudding offers a healthy alternative to the pumpkin treats of the season.
And, this vegan pumpkin recipe meets most dietary needs, being vegan, nut-free, gluten-free, and oil-free.
Now, when I developed this recipe for Plant-Powered Families) chia puddings were “in”.
They were the popular recipes to blog and seemed to be everywhere.
It was the same time that kale was king.
I love kale, just it’s not the only amazing food, and… HEL-LO, can we give parsley some attention? Packed with vitamins K and C, just to start.
But let’s get back to chia. And chia pudding. This Pumpkin Pie Pudding!
We know chia is nutritionally impressive. But to me, it’s not the easiest to eat. Other than adding to smoothies or using in chia pudding, it’s not a food or ingredient that is easily consumed.
Do you guys still make chia puddings? Or, are you eating chia in baked goods or smoothies? To me, chia puddings are the easiest way to eat an appreciable amount of chia seeds in a tasty way.
Pumpkin Pie Pudding: Blending Chia
Unlike most chia pudding recipes you will find, I have always blended my chia puddings.
Because I’m not a fan of chia puddings with the seeds intact. Anyone else?
While I love the look of the whole chia seeds, I don’t love the taste. And don’t love the seeds in my teeth.
I’ve also found that people tend to be more receptive to a chia pudding – when it looks like a ‘normal’ pudding.
So, I blend ’em.
This Pumpkin Pie Pudding is no different. Everything into your rambo blender (20% Blendtec coupon code: YAY-BLENDTEC) and blitz!
Oh, and extra bonus: with the blended chia, there’s no waiting around for the pudding to set.
Pumpkin Pie Pudding Made To Impress
So, make the pudding straight up and it’s a delicious snack and not-too-sweet dessert.
But if you want to elevate this vegan pudding recipe? Layer in vegan whipped cream and crumbled graham or spice cookies.
Now you’ve created a very fine, very special, and elegant dessert.
A dessert that’s perfect for Thanksgiving or any occasion.
Enjoy x Dreena
Pumpkin Pie Pudding
- 3/4 cup pure pumpkin not pumpkin pie mix, see note
- 3/4 cup plain or vanilla unsweetened non-dairy milk see note
- 1/4 cup pure maple syrup
- 1-2 tbsp coconut sugar or pinch stevia, see note
- 2 tbsp white chia seeds (use 1 if black chia)
- 1 tsp cinnamon
- 1/4-1/2 tsp freshly grated nutmeg
- 1/8 tsp allspice
- pinch ground ginger optional, I omit it when making for the kiddos
- 1/8 tsp sea salt slightly rounded
- 1 tsp pure vanilla extract or vanilla seeds from one bean
- Optional toppings: shaving of dark chocolate vegan cookie crumbles (see note), vegan whipped cream.
- In a blender, add all ingredients. Blend for a minute or more (depending on blender, my Blendtec pulverizes the seeds quickly), until the seeds are fully pulverized and the pudding begins to thicken (it will thicken more as it refrigerates).Taste, and if you’d like it sweeter, add a teaspoon or two more of coconut sugar or maple syrup (not too much maple syrup or it will become loose). Transfer mixture to a large bowl/dish, and refrigerate until chilled, about 1/2 hour or more (it will thicken more with chilling, but really can be eaten straight away.). Serve, sprinnkling with optional toppings if desired.
- Milk Note: I typically use unsweetened almond milk (either plain or vanilla) when I make this pudding. If you are using sweetened vanilla milk, reduce the sweetener to taste.
- Pumpkin note: Canned pumpkin can really vary in consistency. Some are thinner, others a little looser. I use Farmers Market brand which is very thick and dense, and bonus – organic.
- Sweetener Note: I love coconut sugar, and I think it adds a buttery-sweet note to recipes. You may not need/want it in this pudding, the maple syrup may add enough sweetness to your taste (and the type of milk used will also affect sweetness). You can substitute date sugar if you prefer. You can also add a little extra maple syrup, but no more than about a tablespoon or two, as the pudding can become a little loose.
- Idea: Serve paired with crumbled ‘Gingery Cookies’ from LTEV, or ‘Snifferdoodles’, or a vegan graham-type cookie. Like pumpkin pie in a bowl!
Photo credit: Nicole Axworthy
this post was published November 2019 and updated for November 2021
Dreena Burton says
thanks for the feedback and rating, Kristen
Janet Wales says
Hi Dreena! I haven’t got fresh nutmeg. Can I substitute using ground nutmeg? If so, how much would you recommend? Thanks! and Happy Thanksgiving to you and your family!
Dreena Burton says
Oh just seeing your comment now, sorry Janet! YES, absolutely you can sub ground nutmeg – it’s the same measure, to taste.
I just made this and it is delicious; I used the entire 15 oz can of pumpkin; 15 oz of soymilk; 5 medjool dates; 1 T of coconut sugar; 3 T of black and white chia seeds; 1 1/2 tsp cinnamon; 1/2 tsp freshly grated nutmeg; 1/8 + tsp allspice; 1/8 tsp ground ginger and 1/8 tsp sea salt.Makes 6 good sized servings. This is a favorite already.
Lucie Williams Brossard says
This is helpful! I like your adaptations and will try your version!
As my hubby said, “oh yeah”!
Do you have nutrition info on this like calories, sugar, protein etc? It is very important to me.
Hi Anne, sorry I don’t. If you want to enter the data in this site you can pull the nutritional info for it: https://nutritiondata.self.com/ hopefully that helps you
Can’t wait to try this recipe! I’m new to using chia seeds. Please can you tell me how much chia seeds to use of they’re already ground up? Thanks!
Hi Sabrina, here you use whole chia seeds and they are blitzed in the blender 🙂
Very tasty! My chia seeds were already ground, but the blender made everything super smooth.
Sounds delish! How many servings does it make? I apologize if I overlooked the information.
thanks Paula – you didn’t overlook I neglected to add it! 2-3, but if layering with whipped cream or yogurt, I’d say 4.
This looks great. Do you happen to have a whole foods version of whipped cream? Thanks!
Thanks Colleen 🙂 I have a coconut whipped cream in Let Them Eat Vegan – don’t have the recipe posted, sorry!
Julie C. says
Dreena, Is this the same recipe as Lemon Scented Whipped Cream on page 231? I couldn’t find a
plain coconut whipped cream recipe in Let Them Eat Vegan. Thanks!!
yes, yes, that’s it! You can leave out the lemon for the recipe if you like. Enjoy!