Pie in breakfast form, this Pumpkin Chia Pudding is a delicious vegan and gluten-free breakfast. You only need 5 minutes and a few ingredients to meal prep this easy and satisfying breakfast (or dessert!).
- 1 cup non-dairy milk of choice (we used unsweetened soy milk)
- 3/4 cup canned pumpkin puree
- 1/4 teaspoon pure vanilla extract
- 1/4 to 1/2 teaspoon pumpkin pie spice
- 4-6 pitted medjool dates or sweetener of choice (see note 2)
- 1/4 cup chia seeds (see note 3)
- Note: This recipe makes enough for two servings. Halve or increase the recipe (double, triple, etc.) depending on how many servings you want to make at one time. Pumpkin chia pudding lasts for 5-6 days in the fridge.
- Blend: Add everything except the chia seeds to the blender and blend until smooth. (Note that if you don’t like the texture of expanded chia seeds, you can blend them with everything else.)
- TASTE the mixture: If you like it, move on to step 4. If it’s not sweet enough, add another pitted medjool date or more of your chosen sweetener and blend again. You can also adjust the other items, like adding more vanilla or pumpkin pie spice as desired. Adjust until you are satisfied with the flavor.
- Mix in the chia seeds: Pour into 1 or 2 jars (I used these jars) or containers that you can cover and mix in the chia seeds thoroughly.
- Chill 2 hours: Cover and refrigerate your pumpkin pie chia pudding for at least 2 hours. If you’re in a hurry, you can check it after 60 minutes and it may be gelled enough for your tastes. You can also refrigerate these overnight so they’re ready for you first thing in the morning.
- Serve: If you made two servings, divide the chia pudding between two bowls *unless you already divided it between two jars*. Top with whatever you like. I used store-bought vegan whipped cream this time (I wanted the fancy look), but you can try my delicious aquafaba whipped cream if you want something homemade. Other great topping ideas include vegan yogurt, dairy-free chocolate chips, banana slices, toasted sliced almonds or candied pecans (or other nuts/seeds), or granola (try my coconut cacao granola).
- Storage: Store in the airtight containers in the refrigerator for up to 5 days.
- Note 1: It really doesn’t matter which kind of non-dairy milk you use. Just use something you like. Note that this amount makes a thick chia pudding, so use more if you like yours to be a little more runny. If you purchased vanilla flavored non-dairy milk, use slightly less vanilla extract. If your non-dairy milk is sweetened, you may want to use fewer dates or less of whichever sweetener you choose.
- Note 2: You can use any sweetener you like in this recipe! I recommend a liquid sweetener like maple syrup or agave.
- Note 3: White or black chia seeds are both fine.
- Prep Time: 5 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Blender
- Cuisine: American, Health
Keywords: Fall vegan recipes, pumpkin recipes