Instant Chia Pumpkin Pudding

Enjoy all the taste of pumpkin pie for breakfast – without the sugar and calories. My pumpkin pudding takes only five minutes to whip up. This naturally sweetened, gluten-free, and vegan pumpkin pudding recipe is a speedy sweet treat that will satisfy your pumpkin craving with absolutely no guilt.

Chia seeds, pumpkin, dates, and almond milk are blended to make this creamy, sweet pumpkin chia pudding. Season it with pumpkin spice if you like, or sweeten it with maple syrup for an earthy maple flavor. 

A long while ago I made this instant chia chocolate pudding—which I go back to whenever I need a guilt-free chocolate fix, or when anyone counting their calories comes to visit. It’s pure chocolate goodness, vegan and gluten-free, thick and creamy pudding. So this instant chia pumpkin pudding is just a seasonal version of that original, sans chocolate.

I tasted a version of a chia pumpkin pudding a few months ago, and that’s how this recipe was inspired. That version had maple syrup, and I could taste that beautiful earthy flavor that perfectly compliments the pumpkin.

And that original one I tasted had whole chia seeds in them which means the chia seeds have been soaked in the milk for a while and we not blended into the pudding well. So while I loved it, I felt I needed to tweak things around.

WHY YOU NEED TO TRY MY INSTANT PUMPKIN PUDDING

These pumpkin puddings taste just like pumpkin pie filling but are absolutely guilt-free! The perfect way to get your share of pumpkin spice deliciousness without having to overdose on sugary coffee shop beverages.

I picked dates to sweeten my instant chia pumpkin pudding because I love their neutral flavor, and their smooth texture when blended. Maple syrup or honey would be a great substitute.

I found the only downfall to using dates is that they add a little brown color to the bright orange pumpkin pudding.

Then I added a bit of fall magic with a dash of pumpkin spice and an extra dash of cinnamon—because that’s just a preference. If you’re in love with pumpkin spice this season or chai spice, add away! For pure pumpkin flavor, just leave them out.

Chia seeds are one of those superfoods you should really try to get more of, and they have the wonderful characteristic of thickening up instantly upon blending or soaking.

I wrote a bit more about them in this instant chia chocolate pudding recipe. Now if you don’t care about what’s healthy these days and what’s not—just think of them as a thickener to give you that “instant” pudding effect – no waiting around or chilling time.

HOW TO MAKE PUMPKIN PUDDING

Pumpkin Pudding Ingredients

To make pumpkin chia pudding, you will need pitted Medjool dates, pumpkin puree, almond milk, chia seeds, pumpkin spice, and cinnamon.

It’s so easy to make this pumpkin pudding recipe! Simply combine dates, pumpkin puree, almond milk, chia seeds, and spices in a high-speed blender and pulse until the mixture thickens naturally.

The pumpkin pudding recipe is good to eat right away but you can also pour the pudding into dessert glasses and store them in the fridge until you are ready to serve. You can also put it all in a large bowl in the refrigerator and portion it out later.

If you feel I am overdoing pumpkins lately on the blog—I hear you, I really do. But I feel we’ve just got to enjoy this seasonal favorite while we can! And while we’re at it with the pumpkin spice anyway, this pumpkin pudding is one you will enjoy! 🙂 It tastes like pumpkin pie but you don’t have to worry about granulated sugar or corn syrup.

TIPS FOR SUCCESS

• The instant pumpkin chia pudding can be made using any type of milk you prefer. Make it dairy-free with almond milk, soy milk, or coconut milk. You can even make it with evaporated milk!
• Feel free to add more or fewer spices to your pumpkin pudding to adjust them to your taste.
• You can use maple syrup instead of dates, or if you’re not vegan, you could even use honey!
• Add a dollop of whipped cream or dairy free whipped topping as a special touch especially when serving to children.
• Keep homemade pre-portioned pumpkin puree on hand to have this recipe ready in a blink any time you like. You’ll just need 1/2 Cup portions.
• Throw your pie pumpkins in the oven or Instant Pot to make puree. It takes about 20 minutes in the Instant Pot with a half cup of water in the bottom.
• Top your pumpkin pudding with roasted almonds, walnuts, pecans, or granola for a different crunch.

Do I have to soak my Chia Seeds for pumpkin pudding?

With this particular recipe, you do not have to soak the chia seeds. My pumpkin pudding can be eaten right away, however putting it in the refrigerator overnight will soften the chia seeds if you prefer a more creamy texture.

HOW TO STORE PUMPKIN CHIA PUDDING

Cover each serving dish with plastic wrap and keep the pumpkin pudding in your refrigerator for five or six days. If you are making it ahead for a party, stick to just one day ahead so that it doesn’t get weepy at all. Leftovers can also be frozen in air-tight individual serving containers. You can even make it into pudding pops and eat it frozen! If you prefer to thaw it, simply set it on the counter until it is ready.

MORE PUMPKIN RECIPES

• Pumpkin Spice Oatmeal Latte
• Spiderweb Chocolate Pumpkin Muffins
• Kale Mushroom Pumpkin Alfredo Pasta
• Pumpkin Cinnamon Rolls