Pumpkin Pie Chia Pudding
This Pumpkin Pie Chia Pudding makes a perfect breakfast, snack or dessert. It’s made with a chia pudding base and topped with a dairy-free pumpkin mousse made from cashews and coconut cream and sweetened naturally with maple syrup!
This recipe is in partnership with Mountain Rose Herbs.
When Fall rolls around, there’s one ingredient that comes to mind: PUMPKIN.
One thing I love about making recipes with pumpkin is that it can be used in both sweet and savoury dishes like pumpkin cinnamon rolls or in pumpkin alfredo.
This recipe for Pumpkin Pie Chia pudding uses both pumpkin puree and Mountain Rose Herbs Pumpkin Pie Spice blend, which is the key ingredient to give these chia puddings that pumpkin pie flavour. One thing I love about this spice blend is that Mountain Rose Herbs uses high-quality organic grown herbs and spices, so you know you’re getting a spice blend that not only tastes amazing but is good for you too.
You can make your own pumpkin pie spice blend, but honestly getting your hands on a pre-made blend saves time in the kitchen and is easier to use. (Plus I love having this blend on hand to sprinkle on top of oatmeal and lattes!)
Why you’ll love this recipe
- Suitable for different diets. This chia pudding recipe is naturally vegan, gluten-free, paleo and refined sugar-free. It’s a great healthy option that you can enjoy as a dessert, snack or even a tasty breakfast!
- Easy to make. This recipe uses a pre-made blend of pumpkin pie spice, which saves time in the kitchen and really makes it taste just like pumpkin pie!
- Can be prepared ahead of time. This recipe can be prepared in advance and stores well in the fridge for up to a week.
How to make Pumpkin Pie Chia Pudding
Start by preparing the chia pudding. Mix the chia seeds with coconut milk and almond milk (or any plant-based milk you love) together in a bowl with the vanilla extract and a dash of pumpkin pie spice.
I like to whisk the chia pudding mixture together for about a minute, to make sure everything is well incorporated.
To prepare the pumpkin mousse, blend all the mousse ingredients together in a high-speed blender. If you’re using a large blender, you’ll need to scrape down the sides a few times to make sure everything is mixed together. You can also use a mini blender like a magic bullet for this.
Layer the chia pudding in the bottom of a small jar or cup, and top it off with the pumpkin mousse. Place the jars in the fridge to set for at least 2 hours.
You can optionally top them off with a dollop of coconut whipped cream, a sprinkle of pumpkin pie spice and some pecans.
Chia pudding ratio
The general ratio to make chia pudding is 1 part chia seeds to 4 parts liquid. (i.e. 1/4 cup chia seeds to 1 cup almond milk.) Though I find that if you are using thicker milk like coconut milk, that you need a bit more liquid to have a nice consistency.
Depending on your preference, you may want to increase or reduce the amount of liquid you use. Some brands of chia seeds may also require slightly less or slightly more liquid.
Tips for making this recipe perfectly
- Make sure to use real maple syrup in this recipe (none of that fake stuff!) This gives the chia pudding a really delicious flavour that compliments the pumpkin perfectly.
- Also make sure to use canned pumpkin, NOT pumpkin pie filling! Double-check the label to make sure the only ingredient is pumpkin.
- If you don’t have time to soak the cashews overnight, you can soak them in hot water for about an hour.
- When blending the mousse, use a spatula to scrape down any little bits from the sides of the blender. You may need to do this a few times if you’re using a larger blender to make sure all the little pieces get blended up smoothly. You should end up with a thick and creamy mixture when you’re done blending.
More pumpkin recipes to try
- Pumpkin Spice Latte Chia Pudding
- Pumpkin Spice Granola
- Pumpkin Pie Smoothie
- Vegan Pumpkin Spice Donuts
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Bars
If you tried this Pumpkin Pie Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Pumpkin Pie Chia Pudding
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegan
This Pumpkin Pie Chia Pudding is a delicious and healthy treat that tastes just like pumpkin pie!
- 4 tbsp chia seeds
- 1/2 cups full-fat coconut milk
- 3/4 cup almond milk (or any plant-based milk)
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup
Pumpkin pie mousse
- 1/2 cup raw cashews, soaked in water overnight, then drained.
- 1/2 cup+2 tbsp coconut milk (full-fat from a can)
- 5 tbsp pumpkin puree (not pumpkin pie filling)
- 2 tbsp maple syrup
- 2 tsp pumpkin pie spice
- vegan whip cream to top (optional)
- Mix the chia pudding ingredients together in a bowl until well combined, then place in the fridge to set while you prepare the pumpkin mousse.
- Add all the pumpkin mousse ingredients to a blender and blend until smooth. Scape down the sides of the blender as needed so all the little bits get blended up.
- Spoon the chia pudding evenly into little cups. Pour the pumpkin pie mousse mixture on top of the chia pudding.
- Place in the fridge and let set fo 2 hours.
- Top with vegan whip cream or any toppings you love!
Make sure to use pumpkin puree and not pumpkin pie filling in this recipe.
If you don’t have time to soak the cashews overnight, you can soak them in hot water for an hour before adding them to the blender.
These chia puddings can be stored in the fridge for up to a week.
- Serving Size: 1/4 of the recipe
- Calories: 305
- Sugar: 10g
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
Keywords: healthy thanksgiving dessert, healthy pumpkin dessert, pumpkin chia pudding
What other nuts can be used instead of cashews?
This recipe needs to be made with cashews if using nuts, or you can use the cream off the top of the can of full-fat coconut milk (Just the thick creamy part) for a nut-free option.
What can I use instead of cashews. My daughter is allergic to cashews, peanuts, pecans, walnuts and pistachios.
Hi Raysha, you can try it with coconut cream from a can. you’ll want to scoop off just the cream from the top of the can and leave the liquidy part.
I tried this recipe and the one with banana and with tahini sauce.. SO GREAT!!! You are one VERY talented cook! Thank you for these outstanding recipes!
Thanks for the recipe! Glad you enjoyed 🙂
This looks so delicious! I am definitely going to try this one!
Hope you love it!
This sounds wonderful! Do you have any substitutions for the cashews? My son is allergic to nuts. Thank you!
Hi! If nuts aren’t an option, I would use the thicker cream part off of the top of a can of coconut milk! Should keep the mousse light and fluffy 🙂
My doctor has me on a diet with a lot of restrictions, so the easiest solution has to become nearly 100% vegan. I am so happy that I found your recipes because they are so delicious, filling, and I don’t feel deprived at all. This breakfast recipe is one of my favorites! Thanks for everything. My husband and I are eating healthier, and we are feeling great!
So happy you enjoyed the recipe Carolyn!
I absolutely adore that pumpkin layer, Jess! And I just love how easy these are to make and assemble 🙂 Perfect for a Thanksgiving morning breakfast if you ask me!
Thanks so much Britt!