Pumpkin Pie Chia Pudding

A simple and healthy fall inspired breakfast that will have you licking your spoon clean and doubles as dessert – Pumpkin Pie Chia Pudding. 

Pumpkin Pie Chia Pudding - perfect for breakfast or dessert!

Hi Hungry by Nature readers!! I’m so happy to be here today! I’m Kelly, a food and fitness lover, CrossFitter, runner, and blogger over at Eat the Gains. My little space on the internet is devoted to providing wholesome and delicious recipes while also giving some inspiration and ideas for daily workouts. The recipes I create are healthy, while being easy to make and flavorful. I don’t follow one specific diet, but focus on real, whole, and nutritious foods. I also believe in moderation. While I love vegetables and working out, I also love sweet potato fries, a spicy margarita, chips and dip, and a lazy Sunday. It’s about balance and finding a place where you are happy and healthy!

Pumpkin Pie Chia Pudding - perfect for breakfast or dessert!

Now that it is officially October, pumpkin is in full swing. I’m pretty sure it’s been in full swing since September 1st, but I’m not one to immediately jump on the fall train. I’m at summer girl at heart and want to soak up every last bit of it. I also live in Austin, Texas (originally from the Northeast) and September here definitely does not feel like the fall I grew up with.

But October is here now and I’m all about the pumpkin! It is still pretty warm outside (even though that usually doesn’t stop me from turning on the oven), so I kept this to a no bake pumpkin pie recipe. And lets just keep it between us, but baking is not one of my strong points 😉

Pumpkin Pie Chia Pudding

This recipe takes the flavors of pumpkin pie and turns it into a healthy and easy chia pudding. Pumpkin is loaded with potassium, vitamin A, and beta-carotene. Chia seeds pack protein, fiber, healthy omega 3s, and antioxidants. This chia pudding is also free of added sweeteners! All those health benefits for a dish that tastes like the pie you eat once a year?! Yes please!

I have been eating this pumpkin pie chia pudding with my breakfast, as an afternoon/pre-workout snack, or after dinner for a little treat. It has a good balance of carbs, healthy fats, and protein and provides the perfect amount of sweetness. It is delicious as is, but I am loving it topped with some nuts, fresh fruit, or nut butter! I am thinking whipped cream would be amazing too!

Pumpkin Pie Chia Pudding

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5.0 from 3 reviews
Pumpkin Pie Chia Pudding
Prep time
Cook time
Total time
Serves: 2-3
  • ½ cup raw pecans
  • 1½ cup pumpkin puree (canned or fresh)
  • 1½ cup unsweetened almond milk
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • pinch of sea salt
  • ¼ cup chia seeds
  • optional toppings: fresh fruit, nut butter, whipped cream, cinnamon
  1. Toast the pecans. Heat a small skillet over medium-low heat and let it get hot, about 30 seconds. Add pecans and toast for 4-5 minutes, stirring constantly, until golden brown.
  2. Add pecans, pumpkin, almond milk, cinnamon, ginger, nutmeg, and salt to a high powered blender or food processor. Process until smooth and all ingredients are combined, about 1-2 minutes.
  3. Transfer to a medium sized resealable bowl. Stir in chia seeds until combined. Cover and refrigerate for 3 hours or overnight.
  4. Eat as is or top with desired toppings.
  5. Enjoy!

Pumpkin Pie Chia Pudding - perfect for breakfast or dessert!

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36 thoughts on “Pumpkin Pie Chia Pudding

  1. Pingback: Pumpkin Pie Chia Pudding - Eat the Gains

    1. Ellie Post author

      You can definitely make these in advance. I’ve found chia pudding to last up to 5 days in the fridge – so you do make a bunch on Sunday and eat them all week long!

    1. Ellie Post author

      Chrissy – you can really do whatever fruits you like best! Pomegranate and pumpkin go great together, so I would suggest that. But I also love adding topping like granola, mixed nuts and seeds!

      1. Chrissy

        I made it with the pomegranate seeds and added maple syrup – I’m going to make it again for work breakfasts with the granola topping. SO YUMMY!

  2. Sarah Bassett

    This looks amazing! So perfectly seasonal and full of nutrition. I love having sneaky veggies with breakfast to kick start a healthy day. Can’t wait to try this one out 🙂

  3. Kim

    Great recipe! I love anything with Chia seeds. I did add a little honey, which I like. Next time I will try pure maple syrup, as you suggested in the comments.

  4. Rachel

    This looks delicious! I am just starting an elimination diet and every ingredient in this is approved except for the almond milk. I was wondering what your thoughts are on switching it out for coconut milk? I know coconut milk is denser so maybe use less?

    1. Ellie Post author

      I don’t use coconut milk very much so I would just play around with the amount and do what you think! If you use the boxed coconut milk, I wouldn’t change the quantity because that is pretty thin. Let me know how it goes!

  5. Pingback: 20 Healthy Lunch Ideas — Not Your Average

  6. Cora Boyle

    I used canned coconut milk and threw in a couple of medjool dates to sweeten it a little! I had about 1 cup of coconut milk in the fridge, and added about 1 cup of water to thin it out. I’m looking forward to having this for breakfast the next few days!!

    1. Ellie Post author

      Hi Amy – I don’t have any nutritional information on this recipe. But if you are really interested, you could plug all the ingredients into a nutritional calculator like My Fitness Pal!

  7. Tracy

    Absolutely my new favorite chia pudding. I used coconut milk and a greater quantity of the spices. Thank you for such delicious inspiration.

  8. Sarah

    This was absolutely delicious! I added 1 Tbsp of cinnamon because I misread the directions- but I like cinnamon, so I wasn’t too worried :)! I added a dollop of juice sweetened pumpkin butter and raw pecan pieces on top- so yummy! This will be one of my go-to Whole30 treats!

      1. Sarah

        I get it from Wood Orchard Market in Egg Harbor, WI (Door County). You can order products online! They are closed right now for the Winter season and they don’t have their “juice Sweetened” products listed on their site, BUT you can email/call them and they will help you sort it out!

        When I go to Door County, I legitimately but a case of their pumpkin butter because it is SO good and then I am stocked for the whole year! Definitely check them out!

  9. Mike

    This is by far the best chia pudding method on the net. It is perfectly proportioned unlike others I’ve made that have been just one big soupy mess I had to use a straw for. This comes out pudding consistency every time. I’ve probably made this at least a dozen times. Best thing is I have T1 Diabetes and I’ve eaten half the finished product at a couple times, and barely a blip on my blood sugar. Walden Farms pancake syrup coupled with some liquid stevia is my sweetening agent. I like the people who suggested coconut milk too…will be doing almond/coconut milk combo next time. Thanks for this method!!


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