Easy pumpkin chia pudding with coconut cream is the best way to satisfy your sweet tooth. It's even gluten free, dairy free & vegan. The perfect healthy breakfast, snack or dessert! Leave seeds whole or blend them up for a smoother texture.
Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This chia pudding recipe is perfect if you're craving a healthier, pumpkin flavored fall treat. It only requires 8 simple ingredients and can be whipped up in less than 30 minutes.
Did you know that chia seeds are super nutritious?! They contain lots of omega 3 fatty acids, healthy fats and fiber. (source: mayoclinic).
Plus, they're easy to meal prep. You can make a large batch of chia pudding and portion it out all week long.
Ingredients & Substitutions
- Chia seeds: black or white chia seeds will work. They both have a neutral taste.
- Pumpkin pureé: the star of the show!
- Coconut cream: full fat coconut cream is SO delicious in this recipe, but you can really use any milk or cream you prefer (dairy or non-dairy).
- Maple syrup: or sub agave nectar. Honey also works if you're not worried about keeping this recipe vegan!
- Spices: ground cinnamon, nutmeg and salt.
- Vanilla extract: pure is best, but imitation will do the trick.
How To Make Pumpkin Chia Pudding
Measure all ingredients into a large bowl.
Whisk ingredients until well combined. Cover your bowl with plastic wrap and place it in the refrigerator for 20 minutes, or longer! You can even chill pudding overnight and eat it the next day.
Allow seeds to soak and chill. They will thicken and take on a pudding / gel-like consistency!
Portion pudding into small bowls or glass jars and add your favorite toppings! I like to add non-dairy whip cream, a dusting of cinnamon/nutmeg and occasionally a bit of Cinnamon Granola! You could also try adding chopped walnuts or pecans.
Blended pudding: If you prefer a smoother texture, you can make blended pudding. Measure all of your ingredients into a high speed blender, adding chia seeds last. Puree until smooth!
Enjoy your pudding immediately (it will thicken instantly in the blender), or chill for 20-30 minutes first. I usually refrigerate for a little while as I prefer my pudding nice and cold!
*Note: this pudding tastes a little less sweet when blended, feel free to add a little extra maple syrup drizzle on top if desired!
Make-ahead: It only takes around 20 minutes for seeds to thicken, but you don't have to eat your pudding right away! Refrigerate in an airtight container or lidded jar for 3-4 days, the perfect grab and go option.
More healthy pumpkin recipes:
- Healthy Pumpkin Banana Bread
- Almond Flour Pumpkin Chocolate Chip Mug Cake
- Pumpkin Baked Oatmeal With Pecans
- Low Carb, No-Bake Pumpkin Cheesecake
Pin it for later!
Easy Pumpkin Chia Seed Pudding
- ⅓ cup pumpkin puree *see note below
- ⅔ cup unsweetened canned coconut cream *or cream/milk of choice *see note below
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract *pure is best, imitation will work!
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- ¼ cup chia seeds *see note below
- non-dairy whip cream, chopped nuts, additional maple syrup or cinnamon!
Recipe notes:Pumpkin puree: be sure you buy pure, plain pumpkin puree and not pumpkin pie filling which is already sweetened and filled with spices. Coconut cream: coconut cream can be a little chunky out of the can. Fats in the cream tend to separate and solidify. I like to run my cream through a mesh strainer and microwave the separated fats for 20-30 seconds before stirring them back into the remaining cream. This will result in a smoother pudding! *Coconut cream is usually located in the Asian foods section at the grocery store, sometimes you an also find it in the baking isle. Chia seeds: you can use either white or black chia seeds! They both have a very neutral taste.
- Measure all ingredients into a small mixing bowl and whisk well. (If you're coconut cream is a little bit chunky out of the can, see recipe note for tip).⅓ cup pumpkin puree, ⅔ cup unsweetened canned coconut cream, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon salt, ¼ cup chia seeds
- Refrigerate/chill mixture for 20-30 minutes.
- Serve with desired toppings!
- *For blended pudding, measure all ingredients into a high speed blender (add chia seeds last)! Puree until smooth. Chill for 20-30 minutes or serve immediately (pudding thickens instantly when made in the blender, but it may not be that cold)!
Did you make this recipe?!
Wahoo! Thank you so much for trying it out – would you leave a rating?! Simply click on the stars in the recipe card above.
What a perfect way to start fall!!!! It looks decadent!!!
Thank you, Melba!