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Pumpkin Pie Chia Pudding

A creamy pumpkin pie pudding made with chia seeds, coconut milk and spices.

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Servings 4 servings
Author Meghan


  • 1 can full-fat coconut milk (400ml)
  • 1 can pumpkin purée, unsweetened (400ml)
  • 1/4 cup chia seeds
  • 1/4 cup water
  • 4 tbsp maple syrup (or to desired sweetness)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • pinch sea salt


  • whipped cream
  • crushed graham crackers
  • sprinkle of cinnamon


  1. Add all ingredients to blender and blend on high for 30-60 seconds.

  2. Mixture will thicken rapidly as chia seeds expand. If mixture is too thick to blend, add an extra 1/4 cup water.

  3. Transfer to container or jar and let chill in refrigerator for about an hour.

  4. Top with whipped cream (and crushed graham crackers if you're feeling fancy) and enjoy!

Recipe Notes

Store in fridge for up to 3 days, or freezer for a few months. If frozen, let thaw completely before enjoying.