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 Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Pumpkin Chia Pudding

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!

Prep: 10 minCook: 12 hoursTotal: 12 hours 10 min
Servings: serves 2 - 4 1x


  • 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


  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.


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

Nutrition Info:

  • Serving Size: 4
  • Calories: 435
  • Sugar: 26.2g
  • Sodium: 211mg
  • Fat: 19.3g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 55.7g
  • Fiber: 23.5g
  • Protein: 12.2g
  • Cholesterol: 0mg
© The Toasted Pine Nut