Vegan Pumpkin Chia Pudding Recipe (2024)

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This Pumpkin Pie Pudding tastes a bit like the best part of pumpkin pie – the filling!

Made with cooked pumpkin and chia seeds, this pumpkin pudding offers a healthy alternative to the pumpkin treats of the season.

And, this vegan pumpkin recipe meets most dietary needs, being vegan, nut-free, gluten-free, and oil-free.

Now, when I developed this recipe for Plant-Powered Families) chia puddings were “in”.

They were the popular recipes to blog and seemed to be everywhere.

It was the same time that kale was king.

I love kale, just it’s not the only amazing food, and… HEL-LO, can we give parsley some attention? Packed with vitamins K and C, just to start.

But let’s get back to chia. And chia pudding. This Pumpkin Pie Pudding!

Pumpkin Pie Pudding: Blending Chia

Unlike most chia pudding recipes you will find, I have always blended my chia puddings.

Because I’m not a fan of chia puddings with the seeds intact. Anyone else?

While I love the look of the whole chia seeds, I don’t love the taste. And don’t love the seeds in my teeth.

I’ve also found that people tend to be more receptive to a chia pudding – when it looks like a ‘normal’ pudding.

So, I blend ’em.

This Pumpkin Pie Pudding is no different. Everything into your rambo blender (20% Blendtec coupon code: YAY-BLENDTEC) and blitz!

Oh, and extra bonus: with the blended chia, there’s no waiting around for the pudding to set.

So, make the pudding straight up and it’s a delicious snack and not-too-sweet dessert.

But if you want to elevate this vegan pudding recipe? Layer in vegan whipped cream and crumbled graham or spice cookies.

Easy to make, healthy, and scrumptious… you just might find yourself making this pumpkin pudding year-round!

Course Dessert, Snack

Keyword chia, pudding, pumpkin

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
2 tbsp organic chia seeds (white chia prefererd, use 1 if black chia)
1 tsp cinnamon
1/4-1/2 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 tsp pure vanilla extract or vanilla seeds from one bean
Optional toppings: shaving of dark chocolate vegan cookie crumbles (see note), vegan whipped cream.

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.

Milk Note: I typically use unsweetened almond milk (either plain or vanilla) when I make this pudding. If you are using sweetened vanilla milk, reduce the sweetener to taste.
Pumpkin note: Canned pumpkin can really vary in consistency. Some are thinner, others a little looser. I use Farmers Market brand which is very thick and dense, and bonus – organic.
Sweetener Note: I love coconut sugar, and I think it adds a buttery-sweet note to recipes. You may not need/want it in this pudding, the maple syrup may add enough sweetness to your taste (and the type of milk used will also affect sweetness). You can substitute date sugar if you prefer. You can also add a little extra maple syrup, but no more than about a tablespoon or two, as the pudding can become a little loose.
Idea: Serve paired with crumbled ‘Gingery Cookies’ from LTEV, or ‘Snifferdoodles’, or a vegan graham-type cookie. Like pumpkin pie in a bowl!

this post was published November 2019 and updated for November 2021