Pumpkin Pie Chia-Seed Pudding

This chia seed pudding has all the spices of a delicious pumpkin pie; top it with chopped pecans and pepita seeds for a nice crunch.

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  • Servings: 4

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  • 2 1/4 cups almond milk
  • 1 cup pumpkin purée
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons chia seeds
  • 2 teaspoons ground cinnamon plus 1/4 teaspoon for sprinkling
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon Kosher salt
  • 1/4 cup pecans, halved
  • 2 tablespoons pepita seeds

How to make this recipe

  1. In a medium bowl, whisk to combine the almond milk, pumpkin puree, maple syrup, vanilla extract, and chia seeds. Add the cinnamon, nutmeg, ginger, and salt to the bowl and stir to combine. Refrigerate until thick and pudding-like, about 2 to 3 hours.

  2. To serve, spoon the pudding into bowls. Top with pecans, pepita seeds, and cinnamon.

Make Ahead

The chia seed pudding can be made in advance and stored in an airtight container up to 4 days.

Contributed By Photo © Sarah Bolla Published November 2014

1043128 recipes/pumpkin-pie-chia-seed-pudding 2016-06-02T18:30:04+00:00 Sarah Bolla desserts|snack|web-exclusive|healthy||vegetarian|gluten-free november-2014 recipes,pumpkin-pie-chia-seed-pudding 1043128

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