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small glass cup with chia pudding, coconut cream, chopped pecans, and a spoon taking a scoop out
Dairy free and vegan Pumpkin Chia Pudding has all your favorite fall flavors but so easy to prep for a quick breakfast or snack.

So, I’m drinking the pumpkin kool-aid, y’all… I don’t know if my fall spirit is just shining extra bright this year, or if it’s just a by-product of having a food blog, but I definitely want allll the pumpkin flavored things.

Like pumpkin pie. And pumpkin flavored granola. And heck, give me the damn obligatory pumpkin spiced latte…

YOLO. Carpe diem. Go big or go home. Balls to the walls. Pumpkin me up.

mason jar filled with chia seeds, milk, pumpkin, and other ingredients mixed up on grey counter

This is the stuff autumn dreams are made of. I love the chia pudding texture and I have so many ideas for different variations! So. I hope you guys like pumpkin because…. there may be at least a few more pumpkin recipes coming your way.

This recipe is probably too easy to make, though it does require some forethought for letting the chia pudding sit in the fridge overnight. So, let’s make some Pumpkin Chia Pudding!

small glass cups with chia pudding topped with coconut cream and chopped pecans and a spoon taking a scoop out

How to make vegan pumpkin chia pudding:

First things first. If you want to top it with granola, make your granola like this coconut almond granola or this nutty granola. You can also go with a store-bought brand or top it with some crushed pecans like I did.

The night before you want to eat this Pumpkin Chia Pudding, add all your ingredients to a mason jar. Shake it up and place it in your fridge overnight. This will firm up and be ready and delicious for you in the morning.

When you’re ready to eat it, divide into small dishes and top with coconut cream and crushed pecans.

Layer layer layer! Have fun and make a fancy layered parfait. Layer with chia pudding, coconut cream, granola or nuts, and keep it going!

Overhead image of vegan pumpkin chia pudding with a spoon scooping some, topped with coconut cream and chopped pecans

Other chia recipes you should try:

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small glass cup with pumpkin chia pudding, topped with coconut cream, chopped pecans, and a spoon scooping out some, resting on the top of the glass

Pumpkin Chia Pudding

★★★★★ 5 from 1 reviews
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Description

Channel those autumn vibes with this vegan Pumpkin Chia Pudding! It’s the easiest recipe or snack to meal prep for a quick grab and go breakfast!

Scale

Ingredients

  • 2 cups non-dairy milk (I used oat milk)
  • 1/2 cup chia seeds
  • 1/4 cup pumpkin puree
  • 1/4 cup agave nectar (or favorite sticky sweetener)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • 1/2 cup coconut cream, for topping
  • 1/4 cup cup crushed pecans, for topping

Instructions

  1. The night before you want to eat this Pumpkin Chia Pudding, add the non-dairy milk, chia seeds, pumpkin puree, agave nectar, pumpkin pie spice, vanilla, and salt to a mason jar.
  2. Shake it up and place it in your fridge overnight. This will firm up and be ready and delicious for you in the morning.
  3. When you’re ready to eat it, divide into small dishes and top with coconut cream and crushed pecans.
  4. Layer layer layer! Have fun and make a fancy layered parfait. Layer with chia pudding, coconut cream, and granola like this coconut almond granola or this nutty granola or go with a store-bought brand! You can also top it with some crushed pecans like I did.

Notes

If you love chia pudding as much as me, you have to try this vanilla chia pudding and this chocolate chia pudding!

Nutrition

  • Serving Size: 4

Enjoy! xo

pinterest image with a small glass cup with pumpkin chia pudding and topped with coconut cream and chopped pecans. A spoon is taking a scoop out of it.