This pumpkin pie chia pudding is a seasonal take on an easy vegan and gluten free chia pudding, with a delectable pumpkin flavor. It’s a quick make-ahead breakfast or snack that is high in fiber. Pumpkin pie lovers can have their favorite dessert as breakfast! Whether you’re looking for chia pudding recipes, pumpkin recipes, or quick breakfast recipes, this is the perfect thing to make!
And, if you want more pumpkin recipes, try making this creamy pumpkin soup! It’s a simple recipe with pantry ingredients that comes together in just over 30 minutes.Â
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Chia pudding is one of my favorite desserts because I can make a huge batch and eat them for breakfast throughout the week.
This recipe combines the ease of chia puddings with the flavor of pumpkin pie, resulting in a delicious breakfast that you’ll want to have everyday.
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
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Pumpkin Pie Chia Pudding
This pumpkin pie chia pudding is creamy, spiced, and easy to make! A wholesome, plant-based breakfast or snack perfect for fall mornings.
- Prep Time: 10
- Chill Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 1x
- Category: Breakfast, Dessert, Snack
- Method: Assembly
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Ingredients
1 1/2 cup/350ml oat milk
6 tbsp/72g chia seeds
3 tbsp/45ml maple syrup
1 tsp/2g pumpkin pie spice blend
1 tsp/5ml vanilla extract
5 tbsp/90g pureed pumpkin
Granola, to serve (try my vegan and gluten free pumpkin granola!)
Instructions
In a mixing glass or bowl, combine the maple syrup, pumpkin, pumpkin spice, and vanilla. Whisk to evenly distribute.
Add the oat milk and whisk until smooth.
Sprinkle over chia seeds. Stir to distribute.
Set aside for 10 minutes to thicken slightly.
Once chia mixture has started to thicken, give another stir. Distribute to serving dishes or jars.
Cover and place in the fridge for at least 4 hours or overnight. Serve with granola, a dollop of coconut cream, or an extra drizzle of maple syrup.
Ingredients and Substitutions For This Pumpkin Pie Chia Pudding
How To Make Pumpkin Pie Chia Pudding
In a mixing glass or bowl, combine the maple syrup, pumpkin, pumpkin spice, and vanilla. Whisk to evenly distribute.
Add the oat milk and whisk until smooth.
Sprinkle over chia seeds. Stir to distribute.
Set aside for 10 minutes to thicken slightly.
Once chia mixture has started to thicken, give another stir. Distribute to serving dishes or jars.
Cover and place in the fridge for at least 4 hours or overnight. Serve with granola, a dollop of coconut cream, or an extra drizzle of maple syrup.
Stacie’s Tips
Oat milk: Any milk variety can be used here. For a very dessert like pudding, use full fat coconut milk and 4 tbsp/60ml maple syrup.
*Make your own pumpkin spice blend:
1 1/2 tsp/3g cinnamon
1 tsp/2g ginger
1/2 tsp/1g nutmeg
1/2 tsp/1g cloves
(optional 1/2 tsp/1g cardamom)
Vegan and Gluten Free Breakfast Ideas
Peanut Butter Banana Oat Bars– These peanut butter banana oat bars are an easy vegan and gluten free peanut butter and banana bars with chocolate chips. They are soft and chewy oat bars that are perfect for on-the-go breakfasts and snacks.
Sweet Potato Black Bean Hash– This sweet potato black bean hash is an easy and filling sweet potato hash with black beans and bell pepper for breakfasts or lunches. It has lots of flavor from fresh vegetables and plenty of seasoning but simple to pull together in one pan.
