Pumpkin Pie Spice Chia Seed Pudding

Pumpkin Pie Spice Chia Seed Pudding

Today we are making a vegan Pumpkin Pie Spice Chia Seed Pudding! This recipe uses the basic ingredients of oats, chia seeds, maple syrup, oat milk, pumpkin puree and cinnamon for a delicious combination of ingredients to make a chia pudding recipe with a seasonal twist. When pumpkin season comes, it’s absolutely, hands down the best time of the year, when all the holidays come towards the end of the year and the last quarter has this exciting feels for what’s to come around the corner!

Making recipes with pumpkin pie flavors is one way that I get in the groove of my favorite season, and this recipe is perfect for that! Incorporating pumpkin into something other than classic pumpkin pie or savoury recipes (or the popular Starbucks pumpkin spice latte) is a fun way to try the flavors of fall.

Why You’ll Love This Pumpkin Pie Spice Chia Seed Pudding

Fall Breakfast Flavor: When the season starts to change and falls rolls around, the crisp air and all things pumpkin suddenly available gives you those pumpkin spice cravings to start making fall-themed recipes! Anything cinnamon, pecan, pumpkin and warm spices are the comfort foods and flavors of the fall season.

This easy recipe combines these favorite seasonal flavors for the warm and fuzzy feeling that this time of year brings, in an easy to make breakfast recipe that you can make ahead the night before as meal prep!

Substitutions

Maple Syrup: Pure maple syrup is used in this recipe – this is not pancake syrup! Pure syrup only has one ingredient on the label. You can also use agave nectar or another sweetener of choice, such as monk fruit sweetener for a keto sweetener.

Chia Seeds: These seeds pack a ton of nutrition and healthy fats in each spoonful! I used black chia seeds for this recipe, but white chia seeds can be used as well. Did you know one of the health benefits of chia seeds include improving digestion – they contain a lot of dietary fiber!

Oat Milk: Substitute oat milk with any other non-dairy milk of choice. Taste test the milk before using in the recipe. If it tastes good plain, then it will work for this pudding. Unsweetened almond milk, cashew milk, soy milk or even coconut milk may work here. Full-fat, canned coconut milk in this recipe will make a much richer recipe with a coconut taste.

Oats: For best results, use quick-cooking oats in this recipe as they are finer in texture than rolled oats. However, rolled oats also be used. Do not use steel-cut oats here.

For those with a gluten-allergy, find gluten-free specific oats by checking the package label.

Pumpkin Puree: Use a can of pumpkin puree, or make your own at home using real pumpkin! Pure pumpkin puree should only have one ingredient on the can label. Do not use pumpkin pie filling, as it contains sugar, spices and other additives. This will contain refined sugar and you will need to adjust the amounts of other ingredients, if using pumpkin pie filling instead of pure pumpkin puree here.

Pumpkin Pie Spice Chia Seed Pudding Recipe Notes

• Gay Lea makes a brand of vegan whipped cream, based on coconut cream. You can find other brands of vegan whip that aren’t coconut whip, such as Reddi Whip’s almond whipped cream as well! They come out of aerosol cans, which makes them perfect for topping on recipes.
• Optional toppings include pecans, pumpkin seeds, a sprinkle of cinnamon or nutmeg!

More Recipes You’ll Love

Raspberry Chocolate Truffle Yogurt Parfait

Apple Pie Chia Pudding

Lemon Yogurt Chia Parfait

Cookie Dough Chia Seed Pudding

Ferrero Rocher Chia Pudding

Pumpkin Pie Oatmeal Bowl

If you make this Pumpkin Pie Spice Chia Seed Pudding, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!