Pumpkin Chia Pudding

Easy to make, healthy, and scrumptious... you just might find yourself making this pumpkin pudding year-round!
Course Dessert, Snack
Keyword chia


  • 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
  • 3 tbsp white chia seeds black will discolor pudding some
  • 1 tsp cinnamon
  • 1/4 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
  • 1/2 tsp pure vanilla extract or vanilla seeds from one bean
  • Optional toppings: shaving of dark chocolate vegan cookie crumbles (see note), vegan whipped cream.


  1. 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.

Recipe Notes