This pumpkin spice chia pudding is packed full of all the delicious fall flavors we love. If you’re not a fan of the texture of chia pudding, you have to try this! It is blended, so it becomes a super smooth texture, almost like mousse. It’s vegan, high protein, full of fiber, healthy fats, and will keep you satiated all morning long! We also love a recipe that can do it all – this is perfect for breaky, as a snack, or add some coconut whipped cream and call it dessert 😉Jump to Recipe
Why you’ll love this pumpkin chia pudding
This chia pudding tastes like fall in breakfast form. Much like overnight oats, you just mix everything together, add it to a jar or bowl, and pace in the fridge to firm up. You can make it an hour ahead of time or the night before to leave in the fridge overnight.
It’s full of heathy fats, fiber, and protein, which are my breakfast nonnegotiable’s in making sure I stay satiated all morning. Chia seeds are SO nutrient dense and an easy source of plant-based protein. I like using a mixture of chia and flax, but you can always opt for solely chia!
Best part? It only takes a few minutes to throw together!
Tips on making the best chia pudding:
I like to use a mixture of canned coconut milk and regular plant-based milk, to create the creamiest texture! The full-fat canned coconut milk takes them up a notch in how creamy and decadent it tastes!
Don’t be afraid to add in spices, flavors, and a little sweetener! I’m a big fan of adding a little protein powder to my chia pudding to not only boost the protein aspect, but to also give the pudding a little extra flavor and creaminess. Make sure you’re using a flavor you LOVE. You can always leave it out, if you’re not a fan. I also think adding spices like pumpkin spice, or cinnamon and cardamom, and a little natural vanilla extract really makes the biggest difference!
Give it time to set up! After mixing the pudding together, or blending it, add it to your jars and place them in the fridge for at least an hour or so to chill. This gives the chia seeds time to absorb some of the liquid and create that rich, pudding texture.
Top it with toppings! I love adding a layer of vanilla coconut yogurt over top and a sprinkle of cinnamon. Some chopped pecans, sprinkle of granola, pumpkin seeds, or even some cacao nibs would all be amazing for some crunch!
To blend or not to blend?
There are two options to make this pumpkin spice chia pudding and it is totally preference! If you like the texture of regular chia pudding, you can simply just mix everything together in a bowl. If you’re not a fan of the texture of chia pudding, but still want to get in all the benefits of it, I highly recommend trying to blend it in a high-powered blender first! This blends the seeds up so the consistency is super smooth and more mousse-like. It literally tastes like dessert!
Other chia recipes you’ll love
Pumpkin Chia Pudding
- 1/2 cup pumpkin puree
- 3 tbsp of your favorite protein powder *See Notes
- 1/2 cup full-fat canned coconut milk
- 1/2 cup plant-based milk
- 2 tbsp maple syrup **
- 2 tbsp chia seeds
- 2 tbsp ground flax seeds *Or more chia seeds
- 1 tsp vanilla extract
- 1-2 tsp pumpkin pie spice
- Vanilla coconut yogurt
- Extra cinnamon
- Granola or chopped walnuts/pecans
- If blending: Add all of the ingredients to a high-powered blender, blending for a few minutes until smooth. Taste and adjust as you'd like.
- If you're not blending it, just mix everything together in a large bowl. Taste and adjust.
- Divide the chia pudding between two jars. Top with coconut yogurt, if using. Place in the fridge to chill for 1-2 hours or overnight.
Dani — I’m hooked on your recipes! This is our third one and it’s perfect like the previous two. Thank you!
Hi Cat! Aw, this made my day!! I appreciate you so much – thank you for trying them!