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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Pumpkin Pie Chia Pudding - perfect for breakfast or dessert!

Pumpkin Pie Chia Pudding

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2-3 1x
  • Category: Dessert, Snack
  • Method: Food Processor

Description

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


Ingredients

Scale
  • 1/2 cup raw pecans
  • 1 1/2 cup pumpkin puree (canned or fresh)
  • 1 1/2 cup unsweetened almond milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • pinch of sea salt
  • 1/4 cup chia seeds
  • optional toppings: fresh fruit, nut butter, whipped cream, cinnamon

Instructions

  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!

Keywords: chia pudding, chia seeds, pudding, pumpkin

pumpkin pie chia pudding with text overlay

 

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63 thoughts on “Pumpkin Pie Chia Pudding

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

  2. Vivian | stayaliveandcooking

    Ohhhh hello! Look at that decadent pudding/breakfast! I think you should do guest posts more often 🙂

    Reply
    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!

      Reply
    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!

      Reply
      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!

        Reply
    1. Rachel

      I blended a ripe banana into the pumpkin and it was awesome! Keeps things more diet-compliant if you are trying to follow Whole30.

      Reply
  3. 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 🙂

    Reply
  4. 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.

    Reply
  5. 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?

    Reply
    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!

      Reply
  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!!

    Reply
    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!

      Reply
  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.

    Reply
  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!

    Reply
      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!

        Reply
  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!!

    Reply
    1. Ellie Post author

      Hi Erin! I think the consistency will be okay without the pecans, but I haven’t tested it to be sure. MY guess is that it would be a little thinner. You could always sub in a Tablespoon or two of nut butter! Please let me know what you think of the consistency when you do!

      Reply
  10. Lori B.

    Help!!! What did I do? I have soup??? I’ve read the ingredients 10 times…put exactly the amounts indicated. I 2nd not successful. Help me, please? Any ideas???

    Reply
    1. Ellie Post author

      That is so odd! I have no idea why it is not working for you. The other thing I would try to is to blend it up first so it breaks through the shell of the seed and see if that does the trick!

      Reply
  11. Lori

    Ill give it another try…in the mean time I popped it in the freezer. Going to put it with frozen bananas. Always ways to change up things. When I try it again, ill let you know.

    Reply
    1. Ellie Post author

      Yes, please keep me posted! My only other thought is that maybe your chia seeds are old… not sure if that makes a big difference, but maybe!

      Reply
  12. Faith

    This was delicious! I used a can of coconut milk instead of almond milk and added a little maple syrup. Wow – such a treat!

    Reply
  13. Alice Sales

    This is a lovely light breakfast. I use coconut milk, topped with chopped pecans and pomegranate seeds and it’s delicious. I’m going to serve it as an appetizer for Christmas brunch. My sister is on a very strict diet as she’s fighting breast cancer. This recipe has everything in it that she can eat ands she loves pumpkin so I’m excited to serve it to her. Thanks!

    Reply
    1. Ellie Post author

      Thank you Alice! And I am so happy to be able to share recipes that your sister can eat. I will be keeping you, your sister, and your family in my thoughts and prayers this holiday season!

      Reply
  14. Michelle

    Ellie, this recipe for pumpkin chia pudding is so delicious! I added maple syrup like others suggested, and I mix in some hemp seed for additional crunch and protein when I eat it. Thanks so much, this is going into my regular breakfast rotation!

    Reply
  15. Ash

    I do not enjoy the taste of pecans. Could you substitute them for other nuts? Or simply omit them? Or would that mess of the consistency?
    I like cashews, but they are quite different from pecans in texture, so I assume they wouldn’t be a great fit.

    Looks delicious, so I’d like to be able to try it!

    Reply
    1. Ellie Post author

      Hi Ash! I haven’t tried subbing another nut in this recipe, but I think walnuts would be the closest in texture to a pecan. And I haven’t tried omitting them either. I think the consistency would be fine if you took them out! Let me know what you try and how it goes!

      Reply
  16. Amy

    I made this with two variations. I had a nut mix with pecans and a few craisins on hand so I used that for the pecans called for. I also pitted and chopped a date and blended it in for a bit of sweetness. 1 cup almond milk and 1/2 cup canned coconut milk where the almond milk was called for. So good, I licked the spatula when I cleared the blender. I sure am excited for breakfast!

    Reply
    1. Ellie Post author

      Amazing – thank you for sharing Amy!! These swaps sound delicious – I especially love the addition of the chopped date!

      Reply
  17. Laura

    As I read the recipe I noticed there was nothing to sweeten it. I tasted it prior to adding the chia seeds and it definitely needed something to sweeten it up. I don’t like really sweet things but this definitely needed the 2 tablespoons of maple syrup that I added. Still found the flavour just ok. Ok for breakfast but I wouldn’t serve it as a dessert. Next time I may slice up bananas and mix them in before refrigerating. I used coconut milk (the tetra pack type, not the canned) and it worked fine.

    Reply
    1. Ellie Post author

      Thanks for sharing Laura! Yes, you can totally add a sweetener – like maple syrup or even mashed ripe bananas – if you are looking to make it a little sweeter!

      Reply
  18. Susan McFarland

    Ellie, this pumpkin pie chia pudding was absolutely delicious. I added about a Tbls of SF pumpkin spice syrup. My husband will not eat anyone else’s pumpkin pie but mine. This pudding tastes almost exactly like it, and the ingredients are not identical. So, so good, Ellie. Thank you!

    Reply
  19. Lizzie

    Although Whole 30 compliant, it is not in the spirit of Whole 30. They even tell you on the website to ‘put away your chia pudding for 30 days’!

    Reply

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