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You are here: Home / Recipes / Breakfast Brunch Recipes / Instant Chia Pumpkin Pudding

Instant Chia Pumpkin Pudding

November 27, 2015 by Mahy, Updated March 23, 2022 27 Comments

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Instant Chia Pumpking 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. 

closeup of spoonful.

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.

pumpkin pudding topped with honey and roasted nuts.

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.

close up of pumpkin pudding serving topped with roasted nuts.

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

Ingredients: pumpkin puree, cinnamon, chia seeds, pumpkin spice, dates, almond milk

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.

pumpkin pudding topped with roasted nuts.

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.
Portioned puree in one half cup amounts.

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.

pumpkin chia pudding in individual serving bowls on a plate with walnuts, dates, a small pumpkin and cinnamon sticks.

MORE PUMPKIN RECIPES

  • Pumpkin Spice Oatmeal Latte
  • Spiderweb Chocolate Pumpkin Muffins
  • Kale Mushroom Pumpkin Alfredo Pasta
  • Pumpkin Cinnamon Rolls
4.5 from 22 votes
Print

Instant Chia Pumpkin Pudding

Enjoy all the taste of pumpkin pie for breakfast – without the sugar and calories. It takes only five minutes to whip up this naturally sweetened, gluten-free and vegan pumpkin pie chia pudding!

Course Dessert
Cuisine American
Keyword healthy pumpkin pie pudding, instant chia pudding, pumpkin pudding
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 113 kcal
Author Mahy

Ingredients

  • 4 pitted Mejdool dates
  • 1/2 cup pumpkin puree
  • 3/4 cup almond milk (or your preference)
  • 2 tablespoons chia seeds
  • 1 pinch pumpkin spice (optional)
  • 1 pinch cinnamon (optional)

Instructions

  1. In a blender, add all ingredients and blend well. Serve.

Recipe Notes

  • The instant chia pudding can be made using any type of milk you prefer.
  • 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, even honey!
Nutrition Facts
Instant Chia Pumpkin Pudding
Amount Per Serving (1 glass)
Calories 113 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 63mg3%
Potassium 254mg7%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 17g19%
Protein 2g4%
Vitamin A 4800IU96%
Vitamin C 1.3mg2%
Calcium 117mg12%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast Brunch Recipes, Desserts, Gluten Free, Holidays, Parties, Recipes, Vegan, Vegetarian Tagged With: almond milk, chia, chia pudding, chia pumpkin, chia pumpkin pie pudding, chia pumpkin pudding, chia seeds, dates, gluten free, gluten free dessert, healthy, healthy dessert, instant chia pumpkin pudding, instant pudding, maple syrup, pumpkin chia, pumpkin pie chia pudding, pumpkin pie pudding, pumpkin pudding, pumpkin spice, pumpkin spice pudding, pure purmpkin, soy milk, vegan, vegan dessert

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Reader Interactions

Comments

  1. Dianna

    October 12, 2018 at 12:18 am

    What a great fall flavor combination. I love all these things by them selfs so, it’s a safe bet I’m going to love this recipe.

    Reply
    • Mahy

      October 23, 2018 at 10:49 am

      Thanks Dianna!

      Reply
  2. Joetta

    October 9, 2018 at 11:10 pm

    This looks delicious! I was wondering how long it would last once it’s made? Thank you

    Reply
    • Mahy

      October 23, 2018 at 11:08 am

      Hi Joetta, I would say a week in the fridge!!

      Reply
  3. Alexis

    October 9, 2018 at 8:21 pm

    5 stars
    Oh goodness, this pudding looks absolutely amazing. I love pumpkin flavors this time of year and I love that this recipe is dairy free. Thank you!

    Reply
    • Mahy

      October 23, 2018 at 11:09 am

      It’s totally worth it!

      Reply
  4. Marisa Franca

    October 9, 2018 at 1:55 pm

    5 stars
    What a wonderful Fall dessert! I love pumpkin and making it into a treat that is good for me too would be fabulous. Using the dates as a sweetener is a fantastic idea! I’m pinning and making this soon.

    Reply
    • Mahy

      October 9, 2018 at 6:53 pm

      Hope you enjoy it Marisa!

      Reply
  5. Veena Azmanov

    October 9, 2018 at 7:42 am

    5 stars
    Oh, I just made chia pudding with pumpkin puree over the weekend was so good. Such a perfect fall treat. Love the flavor of dates with pumpkin puree. This sounds yum. I must try it soon.

    Reply
    • Mahy

      October 9, 2018 at 6:54 pm

      Thanks Veena!!

      Reply
  6. Jyothi (Jo)

    October 9, 2018 at 5:43 am

    5 stars
    I have always been a big fan of chia pudding. Not just it’s healthy, it’s so satisfying and comforting as well. With pumpkin season, I need to try this chia pudding soon

    Reply
    • Mahy

      October 9, 2018 at 6:54 pm

      Pumpkin chia pudding is really so good !!

      Reply
  7. Dan Zehr

    October 9, 2018 at 4:23 am

    5 stars
    This recipe looks super easy and full of ingredients my family loves. Looking forward to trying soon.

    Reply
    • Mahy

      October 9, 2018 at 6:54 pm

      Hope you do Dan!

      Reply
  8. Denay DeGuzman

    October 9, 2018 at 12:12 am

    5 stars
    Mmmm….this pumpkin pudding looks so darn delicious! It’s exactly what I need in my life right now. Yum!

    Reply
    • Mahy

      October 9, 2018 at 6:55 pm

      Denay, hope you make it soon!!

      Reply
  9. Noel Lizotte

    October 8, 2018 at 7:40 pm

    5 stars
    hmmm this looks so delicious, all the cinnamon sprinkled throughout.
    that’s a cute serving idea, too, with the cinnamon sticks!

    Reply
    • Mahy

      October 9, 2018 at 6:55 pm

      Thanks Noel! Hope you enjoy it!

      Reply
  10. Pavani

    October 8, 2018 at 5:44 pm

    5 stars
    Such healthy, delicious and easy to make dessert. This is so perfect for this time of the year – guilt free dessert to enjoy the fall weather.

    Reply
    • Mahy

      October 9, 2018 at 6:56 pm

      So true!! Thanks Pavani

      Reply
  11. Karyl Henry

    October 8, 2018 at 5:26 pm

    5 stars
    I’ve never gotten into the pumpkin craze, but I have a couple of friends who would love this recipe. I’ll definitely be sharing this one with them

    Reply
    • Mahy

      October 9, 2018 at 6:56 pm

      Hope they like it Karyl

      Reply
  12. Lauren Vavala

    October 8, 2018 at 4:32 pm

    5 stars
    I have just gotten into throwing chia seeds into everything. I just some dates and I’m going to make this delicious recipe!

    Reply
    • Mahy

      October 9, 2018 at 6:57 pm

      Lauren thanks, enjoy it!

      Reply
  13. Claudia Lamascolo

    October 8, 2018 at 3:09 pm

    this looks delicious and just shouts fall. I love pumpkin pudding and this one with the chia sounds perfect!

    Reply
    • Mahy

      October 9, 2018 at 6:57 pm

      Hope you make it soon!

      Reply
4.50 from 22 votes (12 ratings without comment)

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Mahy PicHi, I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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