Dairy-free pumpkin pie chia pudding — a wholesome fall dessert that delivers the familiar pumpkin pie flavors without the guilt.
I’ve been making all the pumpkin things lately. From pumpkin pie and pumpkin muffins to pancakes, I can’t seem to get enough. This pumpkin chia seed pudding has quickly become a favorite in our house. It’s simple to prepare, keeps well in the fridge, and satisfies that evening sweet craving without resorting to indulgent treats.
Chia seed pudding is a no-bake dessert that comes together in minutes but requires refrigeration for a few hours or overnight. During that time, the chia seeds absorb liquid and naturally thicken into a pudding-like consistency. Packed with fiber, healthy fats, and the warm spices of pumpkin pie, this dairy-free version works equally well as a dessert, a snack, or a quick breakfast.
I’ve made this pudding many times over the past month because it’s that easy and versatile. You can adjust the sweetness to taste, swap dairy-free milks, or top it with seeds or nuts for extra texture. Best of all, it proves that seasonal desserts can be both nutritious and delicious.
- 1 1/4 cup unsweetened vanilla almond milk*
- 1/2 cup pumpkin puree
- 2–3 tablespoons pure maple syrup, to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch ground nutmeg
- 1/4 cup chia seeds
- Pumpkin seeds, for topping (optional)
- In a mason jar or bowl, combine almond milk, pumpkin puree, maple syrup, cinnamon, ginger, and nutmeg. Whisk until smooth.
- Stir in chia seeds. If using a jar, secure the lid and shake well, or whisk thoroughly.
- Cover and refrigerate for 3–4 hours or overnight, until the mixture has thickened.
- Before serving, give the pudding a good shake or stir. If it’s too thick, loosen with 1–2 tablespoons of almond milk.
- Top with pumpkin seeds if desired and serve chilled.