pumpkin-pie-chia pudding
Recipe Thanksgiving

Pumpkin Pie Chia Pudding

Chia pudding is a staple snack and delicious dessert.

Ch-Ch-Chia! Chia pudding is not new, but it is still one of my favorite snacks. Chia seeds are a superfood and a staple in vegan (plant-based) diets, in part because they are a great source of protein. They are also high in fiber and a rich source of omega-3 fatty acids. Chia seeds are used in many vegan desserts because they are used as a binder and egg replacement, but they can also stand alone when they are made into a decadent, creamy chia pudding.

Flavor combinations, mix-ins and topping choices are abundant. Here’s my standard chia pudding recipe enhanced with canned pumpkin and spices that makes it taste like pumpkin pie. I usually make enough for several days. Chia pudding can be stored for up to 4 days in the fridge. Enjoy this healthy, decadent dessert!


  • 3 Tbsp. chia seeds
  • 3/4 Cup plant milk – oat, soy, almond or coconut all work
  • 1 Tsp. vanilla extract
  • 2 Tbsp. pure maple syrup (other sweeteners can be used)
  • 3 Tbsp. canned pumpkin
  • 1 Tsp. pumpkin pie spice


Makes 2 servings

  1. Combine all ingredients together

    In a large bowl mix all ingredients together and let stand.

  2. Stir again

    Stir again after 15 minutes to make sure all ingredients are incorporated.

  3. Chill

    Place in fridge to set for at least 4 hours or overnight. Chia pudding can be stored for up to 4 days in the fridge.

  4. How to serve

    Spoon into serving mugs, glasses, jars or dishes. Top with fruit, dairy-free whipped topping, cacao nibs or mini chocolate chips.

See my other vegan recipes

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