If you’re looking for a healthy pumpkin dessert (or breakfast) option to enjoy this Fall then look no further! This delicious pumpkin chia seed pudding is truly a unique blend of flavors and ingredients that are not only healthy- but tasty as well!
Making pudding with chia seeds is always a great way to add in extra nutrition as these seeds are packed full of incredible things like fiber, omega 3, protein, and more. This means you can enjoy a serving or two of this pumpkin chia pudding and feel great about it. There’s no better option for a healthy breakfast than this quick fall dessert!
What Is Pumpkin Chia Seed Pudding?
It’s a deliciously smooth and creamy pudding recipe that uses chia seeds as the binder instead of flour or cornstarch, making it gluten-free. We also went ahead and swapped the sugars for healthier alternatives like monk fruit or maple syrup and made the base a coconut yogurt. Together this dessert is fabulously rich and flavorful while remaining healthy and fun. You’re going to love this vegan pumpkin pudding!
- Pumpkin puree
- White chia seeds
- Monk fruit
- Granulated sugar
- Pumpkin pie spice
- Almond milk
- Vanilla extract
- Coconut yogurt
For the exact measurements needed, please see the recipe card below.
How to Make Pumpkin Chia Seed Pudding
In a bowl, whisk together the pumpkin puree, sweetener, almond milk, vanilla extract, pumpkin spice, and cinnamon until well combined.
Next, add in the chia seeds and mix them together.
Let the mixture rest for 15-20 minutes or until the chia seeds have released the mucilage. This is what gives the chia seeds their creamy texture and is what makes the mixture smoother and thicker.
In a serving bowl or glass cup, layer the pumpkin mixture with the coconut yogurt.
Top with extra yogurt and a sprinkling of cinnamon.
- Monk fruit. If you can’t find or do not wish to use monk fruit, you can replace it with granulated sugar or maple syrup. Maple syrup is a slightly healthier option than regular sugar and will add in a nice taste profile of its own too.
- Chia seeds. If you do not have white chia seeds, black ones can be used. The black ones are much more common and easy to find whereas the white ones would look better in this dessert. While similar they only have a few minor differences. White ones are usually higher in omega 3’s whereas the black seeds are usually higher in protein.
- Yogurt. If desired you can replace the requested coconut yogurt and use plain or vanilla-flavored Greek yogurt instead.
- Make ahead. This pudding recipe can be made in advance. If desired, prepare the pumpkin portion of the dessert and let it rest, covered, in the fridge overnight. It can be left in the fridge for up to 24 hours.
- Sweeteners. Use your favorite sweeteners such a low-carb sugar replacement, stevia, maple syrup, or white sugar. If using an erythritol blend, is better to choose a liquid or powdered version to get a smoother texture.
- Storage. Keep your layered dessert store, covered in the fridge for up to 24 hours. This dish tastes best fresh or after it’s been chilled for a few hours. Perfect for a cold snack on a hot Fall evening.
Do you have to soak chia seeds for pudding?
For this recipe, you do not have to soak the chia seeds prior to use. That said you can allow the pumpkin mixture to soak for up to 24 hours or overnight in the fridge to continue soaking in the liquid from the mixture. This is what makes the chia seeds a little healthier and creamier in texture and is totally optional.
Can I eat chia seed pudding at night?
Absolutely! This dessert is packed full of great nutrients that are perfect for starting your day at breakfast but it tastes so gosh darn good that it can easily be a healthy dessert to enjoy after dinner too. Either way, you’re giving your body the nutrients it needs.
Is pumpkin chia seed pudding keto?
Yes, this recipe can be made more keto-friendly by opting for keto-friendly sweeteners. Simply add your favorite diet-friendly sweeteners to the dessert and enjoy your treat without the guilt.
If you loved this Fall recipe then you are going to love these other pumpkin recipes!
- Salted Caramel Pumpkin Pie Recipe
- Snickerdoodle Pumpkin Bread Recipe
- Pumpkin Panna Cotta Recipe
- How To Make Pumpkin Spice Syrup
- ¾ cup pumpkin puree
- 3 tbsp white chia seeds
- 2 tbsp monk fruit or sugar or maple syrup
- ½ tsp granulated cinnamon
- ½ tsp pumpkin spice
- 1 cup almond milk
- ½ tsp vanilla extract
- ⅔ cup coconut yogurt
- Whisk pumpkin puree, your chosen sweetener, almond milk, vanilla extract, pumpkin spice, and cinnamon until well combined.
- Then add chia seeds and mix. Let it sit for 15-20 minutes or until chia seeds have released their mucilage, which is what provides the chia pudding with its creamy texture.
- Finally, layer your pumpkin chia pudding with some coconut yogurt. Topped with extra yogurt and ground cinnamon.