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Easy Pumpkin Pie Chia Pudding {paleo + vegan}

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5 from 1 review

  • Author: Nyssa Tanner
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This easy pumpkin pie chia pudding is paleo, vegan, and keto/low carb friendly! Made with creamy coconut milk, real pumpkin, and just the right amount of pumpkin pie spice for a healthy and easy pumpkin inspired autumn breakfast! 


  • 1/2 cup pumpkin puree
  • 1 13.5 oz can full fat coconut milk 
  • 1 teaspoon pumpkin pie spice 
  • 1/4 cup maple syrup (or to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt 
  • 5 tablespoons chia seeds 
  • To serve: Layer with yogurt, whipped cream, and granola or nuts of choice


  1. In a large shallow bowl or tupperware, whisk together all ingredients except chia seeds. Taste and adjust sweetness if you like. 
  2. Whisk in chia seeds and set aside for 10 minutes. After 10 minutes, whisk again very well – whisking a second time prevents the chia seeds from clumping together and separating from the liquid! 
  3. Cover with a lid and move to the refrigerator to set up overnight, or at least for a few hours. The longer the pudding sits the thicker it will be. 


Nutrition information is for the chia pudding without any greek yogurt or other extras added.

  • Prep Time: 15 minutes