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Pumpkin Pie Chia Pudding (Gluten Free, Vegan, Paleo)

breakfastbrunchchia puddinggluten freegrain freepaleopumpkinrefined sugar freevegan
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It’s that time of the year again!  The time when the plaid comes out, when the leaves start to fall, when every. single. thing. becomes a tribute to pumpkin.  There are pumpkin cookies, pumpkin cakes, pumpkin donuts (I’m guilty here), pumpkin spice lattes…you name it.  I’m as big a fan of the orange vegetable as anyone else – and there’s something so lovely about what it represents, the images it conjures, and having this very short period of time to embrace and celebrate it – but after awhile, I was beginning to feel a bit bombarded by sweets.  I wanted something that embraced pumpkin’s glory without sending me into a sugar coma, something I could feel not only festive but good about putting in my body, something that was healthy enough to eat for breakfast. Thus, the Pumpkin Pie Chia Pudding was born.

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This tastes almost exactly like pumpkin pie filling, you guys.  The chia seeds expand and give it that dense, custard-y texture, and the pumpkin and spices give that wonderful, delicious fall feeling.  It’s naturally gluten free, vegan, and refined sugar free (thanks to the use of dates as a sweetener), and the pumpkin, when you take it out of the sugary shell it’s typically wrapped in, is actually quite good for you.

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Pumpkin

As you may have guessed from their bright orange color, pumpkins are rich in Vitamin A – one serving actually contains more than 200% of your recommended daily intake.  Vitamin A is important for both skin and eye health, and is best consumed with fat (such as chia seeds) to be absorbed properly.  They’re also richer in potassium than even bananas, and their fiber will keep you full well into lunch, while helping cleanse your intestinal tract.  Beta-carotene, an antioxidant that pumpkins contain in abundance, has been found to reduce bodily inflammation, and protect against heart disease, lung cancer and skin cancer.  While you can use store-bought pumpkin puree, I’m sharing my recipe below for super easy homemade pumpkin puree.

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Dates

Dates are used as the sweetener in this recipe, and they’re one of my favorite choices.  Unlike syrups and crystallized sugars, dates are still the whole food in their original form.  Because they retain all of their fiber, the sugars release more slowly into your system, so they don’t spike your blood sugar like other sweeteners.  They’re also packed with minerals like potassium and magnesium, and their antioxidant quantity helps quell any bodily inflammation.

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The one caveat – when working with dates, you want them to be blended completely to avoid chewy bits in your end results.  I recommend always soaking dates for 10 minutes in boiling water before blending, and, if you can, using a high-powered blender.  My Vitamix, which is literally my most used kitchen appliance, does the job wonderfully, resulting in a completely smooth and creamy finish that impresses me every time.  It allows me to put dates in smoothies, puddings, nut milks, and even sometimes soups, to add a faint flavor and subtle sweetness that deepens the whole dish.

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This pumpkin pie chia pudding recipe makes enough for one, but feel free to double or triple it to eat throughout the week. Also, I have a really huge giveaway coming up – make sure you’re subscribed so you don’t miss the announcement!

This pumpkin pie chia pudding post is sponsored by Vitamix, whose blenders I’ve been using for more than ten years.  They’re truly a must-have for any food or health enthusiast, and I’m so thrilled to be working with them. Thank you so much for supporting the companies that help keep Sprouted Routes alive!

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Pumpkin Pie Chia Pudding


  • Author: Liz Moody
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 serving 1x
Scale

Ingredients

Pumpkin Pie Chia Pudding

  • 1 cup milk of choice (I used homemade coconut cashew)
  • 1/2 cup fresh or canned pureed pumpkin
  • 4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • Pinch of sea salt
  • 1/4 cup chia seeds

Homemade Pumpkin Puree

  • 1 4-6 pound pumpkin
  • 1 tsp neutral high heat oil, like coconut or avocado
  • Sea salt

Instructions

Pumpkin Pie Chia Pudding

  1. Blend together all ingredients except chia seeds until very smooth.
  2. Pulse in chia seeds so they’re well distributed
  3. Pour into jars or bowls, cover, and refrigerate for at least 1 hour or overnight. 
  4. Top with coconut whipped cream or yogurt and enjoy!

Homemade Pumpkin Puree

  1. Preheat the oven to 400 degrees.
  2. Cut off the stem of your pumpkin and split it down the middle.
  3. Using a metal spoon, scrape out the seeds and stringy fiber, then brush the flesh lightly with your favorite neutral oil and sprinkle with sea salt.
  4. Place cut side down on a parchment-lined baking sheet, then transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out.
  5. Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth.
  6. This recipe makes 2 – 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.

Notes

  • This recipe serves 1, although you can double or triple the recipe and store it in the fridge as a grab and go breakfast throughout the week.
  • You can also sub 2 teaspoons pumpkin pie spice (here’s a DIY version) instead of using all the spices listed here.

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Comments

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  1. kathleen says:

    I love pumpkin pie but know it is high in calories so thanks for these recipes. Make them as easy as possible please. Not one to be in the kitchen if you know what I mean

  2. Angie Gabuina says:

    I would like to try the recipe. It should really good

  3. Natasha says:

    Hi,

    Sounds amazing. Where did you find sugarfree vanilla extract?

    thanks
    Natasha

  4. Diane says:

    I’m officially obsessed with this! I made a double batch and have been eating it for breakfast everyday! I recently completed the whole30 and I was getting pretty sick of eggs so when my girlfriend found this recipe and made a batch for me and my friends I was hooked! I don’t have a Vitamix but I used my blender on high speed and just kept stirring and scraping it all together until it was a nice smooth consistency. It definitely gets more whipped with the Vitamix but it’s delicious even with my regular blender. Just picked up the ingredients to make it again! Thank you!

    1. Liz Moody says:

      Yay, that makes me so happy to hear! It’s one of my faves too <3

  5. Nancy says:

    Do you have the recipe for coconut whipped cream to top the pumpkin pie chia pudding somewhere>

    1. Liz Moody says:

      I don’t but it’s super easy to make – just refrigerate a can of full fat coconut milk overnight, then drain the liquid and put the solid part in a cold bowl. Beat it with maple syrup or coconut sugar until it’s light and fluffy and there ya go!

  6. Melissa says:

    This is the most flavorful Chia pudding I’ve had. I used a unsweetened vanilla almond milk, and fresh ginger. Thank you!!

  7. Third Time’s The Charm? | The G's Take Texas says:

    […] a great day. I was all about good yummy foods and testing out some new recipes. I found this gem (Pumpkin Pie Chia Pudding), but of course, I overlooked something. I remembered to use dates. I remembered to leave out the […]

  8. Barb says:

    Looks delicious, but I wonder if you could use pure canned pumpkin instead of a whole one. If so, how much would you use?

    1. Liz Moody says:

      Hi Barb – you can definitely use canned pumpkin – the amounts are all in the recipe! x Liz

  9. | Sprouted Routes says:

    […] This blend is perfect for any pumpkin pie, fall flavored treats – pumpkin muffins, pumpkin spiced lattes, pumpkin pie chia pudding… […]

  10. Carol says:

    Wow!!! This was delicious! Thanks so much, I’ll be making this over and over!

    1. Liz Moody says:

      Yay, I’m so glad you liked it Carol!

  11. Erica says:

    Ok, getting ready to try this, but… I’m staying with my in-laws who do not have all the spices… I’m assuming I can use pumpkin pie spice instead. Any idea about how much I should use to get the same flavor?

    1. Liz Moody says:

      I’d try 1.5 – 2 tsp. Try the pumpkin milk after 1.5 and see if you like – if not, add another .5 tsp!

  12. Marina says:

    I’m salivating over this & need to make it STAT! I don’t have a few spices BUT I have pumpkin pie spice, any idea how much of it I should try?

    1. Liz Moody says:

      I’d try 1.5 – 2 tsps – you can taste the pumpkin/milk mixture after 1.5 and see if it needs more!

  13. Erin says:

    This sounds delish! I am using it as a base for overnight oats. While I didn’t have the dates, I used a small amount of maple syrup and then added 1/4 cup of old fashion oats and 1/4 of steel cut oats and 1 tbsp of flaxseed. Mixed it all up and divided into 3 8 ounce mason jars. Quick, easy breakfast for those that need it to go!

    1. Liz Moody says:

      Love it – overnight oats are my favorite, I’ve never tried it that way but I bet it’d be so good! Adding this to my breakfast to-do list 🙂

  14. Maia says:

    I love chia pudding and I am always looking for new flavors to try! However, as a poor college student I don’t have access to buying dates for this recipe. Are there any substitutions you could recommend?

    1. Liz Moody says:

      Yeah! You can use maple syrup, coconut sugar, or honey – just blend it with the pumpkin milk mix a little at a time and stop when it’s sweet enough for you.

  15. 73 Paleo Pumpkin Recipes says:

    […] PUMPKIN PIE CHIA PUDDING (GLUTEN FREE, VEGAN, PALEO, REFINED SUGAR FREE) […]

  16. Alexandra says:

    This is GENIUS!!!!

  17. Carol Jones says:

    This sounds awesome! Can’t wait to try it, and I will report back! Thanks for sharing.

  18. Cherry Basil Chia Fresca (A Vegan, Sugar Free Natural Gatorade) says:

    […] of you to ask.  When you mix chia seeds into a creamy liquid, you create chia pudding, like this Pumpkin Pie chia pudding, or this Strawberry chia pudding, or even this Chocolate Lavender chia pudding (can you tell I […]

  19. Aliisa says:

    Hi! I would like to make this but like a pie (in a 9x 13). I was going to make a raw crust with walnuts and dates and then use the pudding as a filling. Do you think it sets up enough to be sort of pie like? How many batches do you think I would need to make?

    1. Liz Moody says:

      Hi Aliisa! I love your creative thinking. It wouldn’t set up in the fridge, but you can freeze it! Just freeze overnight and let sit out at room temp for 10 minutes before slicing into it. I’d make 2 batches to fill it up.

      1. Aliisa says:

        oh that is a great idea!! Thanks so much! Im making it for tomorrow night so I will let you know how it turned out!!

      2. Aliisa says:

        Oh my gosh, this turned out fantastic!! Thanks for the help!

    1. Liz Moody says:

      Thank you!! Let me know if you make it – I’d love your thoughts! <3

  20. Barbara says:

    This is outstanding! I made one alteration though that made it MUCH tastier for me. I blend the chia seeds right along with all the other ingredients. I did not like the texture of the whole chia seeds in the pudding, but with them blended up it’s perfect! I fed it to a few friends and all of them LOVED it! (even the friend who only eats crappy unhealthy food!) Thanks for the recipe. The coconut/cashew milk is excellent also!

    1. Liz Moody says:

      Thanks Barbara! I sometimes like it blended as well, although often I prefer that slight crunch of the chia seeds (especially at breakfast, for some reason!) I’m so glad your friends liked it too – I love tricking people into eating nourishing food 🙂

  21. Julie says:

    Trying this today- quick question… Are you using soaked chia seeds or non-soaked?

    1. Liz Moody says:

      They’re unsoaked – part of the recipe is soaking them in the pumpkin mixture! Hope you enjoy it!

  22. Kristine says:

    This looks delicious! I’m going to try it tonight, but four dates per serving is definitely too much sugar for our family (we have a child with a carb restriction.) Given how sweet they are, I’d imagine fewer dates would work just as well. Each date is about 18g of carbs (2g fiber, 16g sugar) so that’s still 64g of sugar just from the dates. Thanks for posting, it though, and making it so easy for me to adapt for our lifestyle!

  23. Joanna says:

    Love this recipe! Went great with my pumpkin spice latte (and made me feel a little less guilty about it)…

  24. Linda l says:

    Do you have to use medjol dates or could you use any type…I have a hard time finding them

  25. Morgan says:

    Do you know the calorie count of this? Looks really yummy!

    1. Liz Moody says:

      Hi Morgan! I don’t know the calorie count – I usually rely on eating a diet jam packed with whole nourishing food and listening to my body rather than counting calories. There are a lot of good resources for calorie counts online though!!

  26. Cherie says:

    This sounds delicious. Do you ever add calorie count, etc to your recipes?

    1. Liz Moody says:

      Hi Cherie! I don’t usually. I don’t count calories for myself, and tend to believe that the numbers are less important than eating whole, nourishing foods. There are some great websites on-line that you can put the ingredients into and it’ll spit out calorie counts though!

  27. Joelle says:

    I’ll be trying this and another one of your puddings very soon. I just got braces and bite buttons. My back teeth do not meet! My question is really about your vitamix. Is that yours in the top picture? Even if it is not, what does your container look like. I don’t even want to keep mine on the counter any more is a cloudy mess!

    1. Liz Moody says:

      Hi Joelle! It is my Vitamix, and it’s a pretty new one – but I’ve had a number of them before and I totally know what you mean about the container. Do you ever do a deep cleaning? I blend a small amount of baking soda with white vinegar in it, then let it sit for about 30 minutes before scrubbing it and rinsing it out. I find this helps with the cloudiness a lot. Also – you can always buy new containers, which I’ve done before as well! They’re much much cheaper than the whole machine, and sometimes it’s nice just starting with a clean slate! Hope that helps!

  28. Cheryl says:

    Tried this recipe, it lasted for 2 breakfast portions. Very tasty and filling!

  29. Mike says:

    This looks great! Are you using fresh ginger or powdered ginger for this recipe? I’m guessing it’s powdered because it appears with the other spices in the list but I just wanted to be sure!

  30. HikingDiva says:

    Seems like the water the date soaked in (i only only use a little) would be good nutritionally to “recycle” to brew tea in…

    1. Liz Moody says:

      That’s a great idea! Let me know if you try it!

  31. susie says:

    This looks so delicious! Plus its so much healthier than a Starbucks pumpkin spice latte. What a wonderful way to welcome the fall. Thanks for this recipe!

    1. Liz Moody says:

      Oh yay, I’m glad you like it, Susie! It’s one of my favorites!