Pumpkin Pie Chia Pudding

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

Pumpkin Pie Butter

Pumpkin Cinnamon Raisin Balls

Paleo Pumpkin Protein Pancakes

Pumpkin Chocolate Chip Protein Muffins

Spicy Crockpot Pumpkin Soup

Paleo Pumpkin Pie Ice Cream

Print Pin

No ratings yet

Pumpkin Pie Chia Pudding

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!

Course Breakfast, Snack

Cuisine American

Keyword pumpkin chia pudding

Prep Time 10 minutes

Rest Time 3 hours

Total Time 3 hours 10 minutes

Servings 2

Author Kelly

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!

Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

This post was updated in 2018 with new/edited photography!

This post may contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!