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Pumpkin Pie Chia Pudding

Pumpkin pie meets chia pudding in this decadent, vegan Pumpkin Pie Chia Pudding, made with coconut cream, pumpkin puree, and lots of fresh pecans!

Pumpkin Pie Chia Pudding

Don’t make your breakfasts boring – use the seasonal produce to your advantage! With my Pumpkin Pie Chia Pudding, you can now have pumpkin pie flavors for both breakfast and dessert! Creamy chia pudding is layered with fresh pecans, granola, and a homemade pumpkin pie topping!

Pumpkin Pie Chia Pudding

Welcome back to Pumpkin Week 2021! This is where we are celebrating all things pumpkin this year, so join in on the fun!

This recipe is an ultra-healthy breakfast, even though it tastes like pie! This Pumpkin Pie Chia Pudding has everything you could want from pumpkin pie – sweetness, crunch, and spice. However, it is made healthy by layering with homemade chia pudding, which is also vegan!

Pumpkin Pie Chia Pudding

Chia seeds make for an amazing vegan pudding or overnight oats. They soften in whichever liquid you add and then become thick and even creamier. Sweeten with agave nectar and chia pudding is delicious on its own!

Let’s explore why this dish is so incredible.

Pumpkin Pie Chia Pudding

Chia Seed Health Benefits

Perhaps the best health benefit of chia seeds is how rich they are in omega-3 fatty acids. These are the healthy fats that our bodies need but do not produce on their own. Omega-3s help to reduce inflammation and may fight free radicals, reducing the risk of chronic disease.

In addition, chia seeds can be added to almost anything. Sprinkle them on your sandwich, add some to your morning smoothie, or scoop a tablespoon into your cereal. No matter how you eat them, chia seeds are extremely beneficial to your diet!

Pumpkin Pie Chia Pudding

Ingredients in Pumpkin Pie Chia Pudding

For the Chia Pudding:

  • 1/2 cup chia seeds
  • 2 tablespoons agave syrup
  • 1 1/2 cups Full-fat coconut cream or milk (the canned version)
  • 2 teaspoons vanilla extract

For the Pumpkin Pie Layer:

  • 2 cups organic pumpkin puree (not pie filling!)
  • 1 teaspoons vanilla extract
  • 1/4 cup pure maple syrup
  • 1 tablespoon pumpkin spice blend 

Optional Toppings:

  • Toasted pecans 
  • Granola

Pumpkin Pie Chia Pudding

How to Make Pumpkin Pie Chia Pudding

For the Chia Pudding:

  • Add all ingredients to a medium-size bowl, stirring together until well combined.
  • Let the mixture sit at room temperature for 10-15 minutes or until it begins to thicken and becomes creamy. Stir slightly.
  • In the meantime, make the “pumpkin pie” layer.

For the Pumpkin Pie Layer:

  • In a bowl, add all ingredients, whisking everything together until well combined and smooth.

To Assemble:

  • To serve, add 1/4 cup of chia pudding to a cup or jar and top with the “pumpkin pie” layer followed by toasted pecans and/or granola, if desired. Drizzle additional maple syrup, if preferred.
  • Bon Appetit!

Pumpkin Pie Chia Pudding

Other Recipes You’ll Love

If you love this pumpkin delight, you will enjoy some of my other pumpkin recipes!

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

Prep Time: 5 mins
Chill Time: 15 mins
Total Time: 20 mins
Serves: 2 servings
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Ingredients

CHIA PUDDING:

  • 1/2 cup chia seeds
  • 2 Tbsps Agave syrup
  • 1 1/2 cups Full-fat coconut cream or milk (The canned version)
  • 2 tsps vanilla extract

PUMPKIN PIE LAYER:

  • 2 cups organic pumpkin puree (Not pie filling!)
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 1 Tbsp pumpkin spice blend (See Notes!)

OPTIONAL TOPPINGS:

  • Toasted pecans (See Notes!)
  • Granola

Instructions

CHIA PUDDING:

  • Add all ingredients to a medium-size bowl, stirring together until well combined.
  • Let mixture sit at room temperature for 10-15 minutes or until it begins to thicken and becomes creamy. Stir slightly.
  • In the meantime, make the "pumpkin pie" layer.

PUMPKIN PIE LAYER:

  • In a bowl, add all ingredients, whisking everything together until well combined and smooth.

ASSEMBLY:

  • To serve, add 1/4 cup of chia pudding to a cup or jar and top with the "pumpkin pie" layer followed by toasted pecans and/or granola, if desired. Drizzle additional maple syrup, if preferred.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
  • SWEETENER: Instead of Agave, you can simply use maple syrup throughout entire recipe.
  • OVERNIGHT OPTION: Follow steps and then tightly cover individual bowls with plastic wrap and refrigerate overnight (or at least 8 hours). Remove from the fridge when ready to use and assemble.
  • TOASTED NUTS: Add chopped pecans/walnuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • PUMPKIN SPICE BLEND: Mix together 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, + 1/4 tsp ground cloves. Add a 1/2 tsp of all spice for extra flavor.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Shanika

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