Healthy Pumpkin Pie Chia Pudding takes the flavors of your favorite holiday dessert and turns it into a gluten free, dairy free, vegan, and Whole30 approved healthy snack!
It is officially fall in Austin!! The weather has changed and now it’s cool in the morning and evenings and mid 80s and sunny during the day. Perfect for doing everything! I feel like I’m back in San Diego, minus the whole ocean thing. I even did my long run last week right in the middle of the day and wasn’t drenched in sweat. If it could stay like this for the next few months that would be amazing!
Since it’s October and all, it is time for some pumpkin recipes! I think every year people start posting pumpkin recipes earlier and earlier. I know once September hits people freak out for pumpkin spice lattes. I like to enjoy the end of the summer and slowly ease into fall. But once October hits, I’m fully ready to embrace all things pumpkin and fall. Get ready for some more pumpkin and fall recipes coming your way!
And that is where this recipe comes in. This healthy pumpkin pie chia pudding legit tastes like the inside of a pumpkin pie! Whenever I am making new recipes I usually have Michael taste test them. When he tasted this one he said it tastes like pumpkin pie without even knowing what it was supposed to be. Except this version cuts out all the added sugar and the pie crust! If you love the filling of pumpkin pie, you will low this chia pudding!
How to Make Pumpkin Pie Chia Pudding
The base is only a handful of ingredients plus some spices to give it the pumpkin pie flavor. It’s loaded with:
- pumpkin puree
- pecans
- almond milk
- cinnamon
- nutmeg
- ginger
- salt
The beauty of the recipe is it’s so simple. First, toast the pecans in a large sauté pan over medium-low heat until slightly golden brown, about 4-5 minutes. This toasting step is optional, but I find it adds great flavor and is so easy to do.
Next, add all the ingredients (except the chia seeds) to a Vitamix or high powdered blender and blender until smooth, Then transfer mixture it to a large bowl resealable bowl, stir in the chia seeds, and refrigerate until the liquid is absorbed. In a handful of hours you will have pumpkin pie chia pudding!
This chia pudding gluten free, grain free, dairy free, vegan, paleo, and Whole30 friendly! It pudding provides a good balance of healthy fats, carbs, protein, and sweetness without any added sweeteners too. I like to enjoy it for breakfast, a pre-workout snack, or after dinner as a healthy dessert. It makes for an easy meal prep and feel free to double the recipe to have some on hand all week!
Easy Additions and Substitutions for Pumpkin Pie Chia Pudding
- To make it nut free – leave out the pecans and substitute coconut milk for the almond milk – it will add some richness too and make it super creamy!!
- Add more sweetness – add a tablespoon of honey or maple syrup in! (it won’t be Whole30 compliant anymore though)
- Boost the protein – add in a scoop of protein powder – I love collagen or plant based Kachava
More Healthy Pumpkin Recipes
Paleo Pumpkin Protein Pancakes
Pumpkin Chocolate Chip Protein Muffins
Pumpkin Pie Chia Pudding
ingredients
- 1/2 cup raw pecans
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1 1/2 cups 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
- 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.
- 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.
- Transfer to a medium-sized resealable bowl. Stir in chia seeds until combined. Cover and refrigerate for 3 hours or overnight.
- Eat as is or top with desired toppings. Enjoy!
This post was updated in 2018 with new/edited photography!
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Lauren says
How many calories and ounces is each serving?
Kelly says
Hey Lauren! I am working on updating my old recipes with all the nutritional information, but don’t have it right now. I hope to have it soon.
Vanessa says
Thanks for sharing! Do they keep long?
Kelly says
Hey Vanessa! It should keep for a week in a tightly sealed glass container in the fridge.
Suzanne says
This looks so good! What a fun way to enjoy pumpkin in a healthy way!
Kelly says
Yes, it really is! Thanks Suzanne!
Diana says
Love this! I make it for breakfast as a parfait layering homemade granola and plain Greek yogurt. So nutritious, delicious I want to add to a roundup of my favorite pumpkin breakfast recipes 😁 So glad I found your website and a fellow FNPT
Kelly says
Yum, that sounds so so good! Glad you enjoyed it Diana and happy to have you here!
Teresa says
I loved this! I liked how it wasn’t super sweet, so a healthy dessert option!
Kelly says
Glad to hear it! We love it as a healthier dessert too!!
LS says
Most almond milk is not Whole 30 compliant bc of sugar. Amounts of each ingredient would have been very helpful.
Kelly says
Hi LS! There are a bunch of Whole30 compliant almonds milks, you just need to make sure you get the unsweetened vanilla or plain kind. Some off the top of my head are Kirkland (from Costco), Silk, Almond Breeze, Califia, and New Barn. The recipe was a guest post on my friend’s blog. It is linked above, but here is is again – https://hungrybynature.com/pumpkin-pie-chia-pudding/ – hope that helps!
Jo says
Hi, do u think coconut milk would work as I can’t have almond milk. Many thinks…fingers crossed!
Kelly says
Hi Jo! Yes, I think that would be amazing and make it even more creamy! Let me know how it goes!
Cindy Emmerson says
The link is there – didn’t read far enough. Doing this now – Thanks!
Kelly says
Glad you found it! I hope you enjoy Cindy!
Cindy Emmerson says
No link to the recipe and no ingredients. I am going to wing it tho – I am the only person needing GF, so I can figure it out. Thank you for sharing the idea – I get pumpkin pudding for my Thanksgiving dinner 🙂
Brenda says
Great recipe! I’ve made pumpkin chia pudding before but added very ripe banana as sweetener and subbed pumpkin pie spice for the cinnamon, etc. With the banana, I also used less almond milk.
Kelly says
That way sounds good! I do enjoy banana but stayed away from it in this since sometimes I feel like it can overpower other flavors. I’m glad you enjoyed this way too!
Patti says
This pumpkin pie chia pudding looks great, but I don’t see the recipe in your post.
Kelly says
Hey Patti! The actual recipe is linked on my friend’s blog as that is where I did the post. Here is the link – https://hungrybynature.com/2016/10/pumpkin-pie-chia-pudding/ – hope you enjoy!
Mike Conner says
The link doesn’t work.
Kelly says
Hi Mike! I added the recipe above – hope that helps!