Pumpkin Chia Pudding Two Ways (Vegan, Dairy Free)

There’s something about this time of year that makes me crave all things pumpkin—especially cozy, wholesome breakfasts that taste like dessert but still leave me feeling good. Enter: this Pumpkin Chia Pudding recipe, prepped two ways depending on your texture mood. Whether you prefer the gel-like consistency of a traditional stirred chia pudding or a creamy, mousse-like blended version, this recipe is packed with simple ingredients and full of classic fall flavor.

Best part? It’s naturally vegan, made with pantry staples like chia seeds, almond milk or your milk of choice, and pure pumpkin purée—not to be confused with pumpkin pie filling. A touch of maple syrup, vanilla extract, and pumpkin pie spice brings everything together for a fall breakfast or healthy dessert that checks all the boxes.

🧡 More Sweet Vegan Pumpkin Recipes: Pumpkin Pie Overnight Oats, Vegan Pumpkin Banana Bread, and Pumpkin Coffee Cake with Crumb Topping.

Why You'll Love This Pumpkin Chia Seed Pudding

• Made with healthy fats and plant-based omega-3s from black chia seeds or white chia seeds

• Dairy-free and naturally sweetened with maple syrup

• Packed with fiber, vitamin E, and fatty acids for long-lasting energy

• Easy to prep in small glass jars for grab-and-go breakfasts

• Customizable with your favorite toppings—try a spoonful of vegan whipped cream, a dusting of cinnamon, or a swirl of coconut milk

• A great way to use up leftover pumpkin purée

Ingredients You'll Need

All you need is a large bowl or a high-speed blender, and a few pantry staples:

• Chia seeds – Black or white both work for that signature tapioca pudding texture

• Pumpkin purée – Be sure to use pure pumpkin purée, not pumpkin pie filling

• Maple syrup – For natural sweetness with cozy fall vibes

• Pumpkin pie spice – Or a mix of cinnamon, nutmeg, and clove

• Vanilla extract – A little goes a long way

• Almond milk – Or oat milk, coconut milk, or any non-dairy milk you love

• Salt – Just a pinch to balance the sweet

Want to make your own pumpkin purée from scratch? That works too—just strain it well so the texture stays smooth.

How to Make Pumpkin Chia Pudding (2 Ways)

Whether you like traditional pudding or silky-smooth mousse, you’ll use the same ingredients—the only difference is how you prep it.

Option 1: Stirred Chia Pudding (classic method)

1. In a jar or bowl, whisk together ½ cup almond milk, 3 Tbsp pumpkin purée, 1 Tbsp maple syrup, ½ tsp pumpkin pie spice, ¼ tsp vanilla extract, and a pinch of salt.

2. Stir in 2 Tbsp chia seeds.

3. Let sit for 2–3 minutes, stir again to prevent clumps, then cover and chill for 4 hours or overnight.

4. Serve with toppings like vegan whipped cream, plant-based Greek yogurt for extra protein, pumpkin seeds, or a swirl of coconut milk.

Option 2: Blended Pumpkin Chia Mousse

1. Add all ingredients (same quantities) to a high-speed blender.

2. Blend until smooth and creamy, about 30 seconds.

3. Pour into a jar, stir once after 5 minutes, then chill for at least 4 hours or overnight.

4. Top with a dusting of cinnamon, a dollop of yogurt, or anything your sweet tooth desires.

🥄 The blended version is great for anyone who prefers the smooth texture of overnight oats or French toast casserole over the bite of tapioca pudding

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Breakfast, snack

American

Yield: 1

Author: Corey Taylor

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Pumpkin Chia Pudding Two Ways

Creamy pumpkin chia pudding made two ways—stirred or blended. A cozy, plant-based fall breakfast with healthy fats, fiber, and pumpkin spice flavor. Try both and decide which version of this healthy fall recipe is your favorite!

Prep time: 5 MinInactive time: 4 HourTotal time: 4 H & 5 M

Cook modePrevent screen from turning off

Ingredients

• 2 Tbsp chia seeds
• 1/2 cup non-dairy milk
• 3 Tbsp pumpkin purée
• 1 Tbsp maple syrup
• ¼–½ tsp pumpkin pie spice (to taste)
• ¼–½ tsp vanilla extract
• Pinch of salt

Instructions

Classic Chia Pudding Instructions

1. Whisk everything except chia seeds in a small bowl or jar.
2. Stir in chia. Stir again after 2–3 minutes to make sure it's evenly mixed with no clumps.
3. Chill 2–4 hours (or overnight).
4. Finish with a spoonful of yogurt (optional), pecans/pepitas, and a dusting of spice.

Silky Blended Chia Pudding Instructions

1. Add all of the ingredients to a small blender cup.
2. Blend everything 20–30 seconds until completely smooth.
3. Pour into a small bowl or jar. Let it rest for 5 minutes, then stir. ,
4. Chill 2–4 hours (or overnight).
5. Finish with a spoonful of yogurt (optional), pecans/pepitas, and a dusting of spice.

Nutrition Facts

Calories

241

Fat

10 g

Carbs

32 g

Fiber

10 g

Protein

8 g

Cholesterol

0 mg

Net carbs

21 g

Sat. Fat

1 g

Sodium

106 mg

Sugar

17 g

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

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How to Store

Store your Pumpkin Chia Pudding in airtight containers or small glass jars in the fridge for up to 5 days. It’s perfect for Sunday night meal prep—make a batch and enjoy healthy breakfasts all week long!

Variations & Tips

• No blender? Stick with the stirred version—just make sure to stir twice before chilling.

• Need more protein? Swap in soy milk or stir in a scoop of protein powder (you may need extra liquid).

• Want it sweeter? Add an extra drizzle of maple syrup or a sprinkle of coconut sugar.

• Next time: Try layering it with granola or topping it with roasted pecans and a bit of pumpkin spice for crunch.