Overnight Pumpkin Chia Seed Pudding (it’s Vegan!)

When it comes to dessert, my top things on my food wishlist are something that’s tasty, healthy and easy. If you’ve never made chia seed pudding before, then you’re in for a treat, as it is all those things and you can switch up the flavors pretty easily by different mix-in options and toppings.

When you add chia seeds to liquid, they will soak up the liquid and expand adding a gelatinous texture that’s great for making puddings and jams.

Since this time of year leads to all things pumpkin, I thought I’d try a pumpkin chia seed pudding with white chia seeds (you can use black too if you want to, the white just look prettier) and it turned out delicious!

Related: 50+ Healthy Breakfast Ideas

Vegan Overnight Pumpkin Chia Seed Pudding, Serves One

1 cup coconut milk (from a can, not a carton) – You can use other non-dairy milks too, but this will make the creamiest pudding
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 1/2 tablespoon maple syrup
1/2 teaspoon vanilla extract
2 tablespoons pumpkin puree (not pumpkin pie filling)
1/4 cup white chia seeds (black is fine too, white is just prettier)

Add your coconut milk to your bowl. If your can of coconut has separated into two parts when you open it (a solid part and a watery part), then just throw it in the blender for a minute to blend them both together into a creamy milk before measuring out and adding.

Add your spices, maple syrup, vanilla, and whisk to combine. Add your pumpkin puree and whisk to combine again.
Add your chia seeds and stir to combine quickly (if you let them sit there for a few minutes before stirring they will have congealed together into a big blob).

Once all your ingredients are together, give it a quick taste to see if you want to add more syrup for sweetness.

Then, pour the mixture into a glass jar or container and place in the fridge overnight to set. You could also make this in the morning and it would be ready for your after dinner dessert, too.

This has also been a great dessert option for our toddler Lola as it is kind of thick, so it stays on her spoon really well and she can eat it without any help—she loves it!

I like to top mine with cacao nibs for some chocolate crunch (and they have magnesium and antioxidants as well).

But, you could also top with granola for a breakfast option or some coconut whipped cream for dessert. Yay for things that are easy, healthy, and tasty!! xo. Laura

P.S. Check out 15 Pumpkin Desserts to Make This Fall for more recipes!

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5 from 3 votes

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Yield 1 person

Ingredients

1x2x3x

• ▢ 1 cup coconut milk (canned)
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ⅛ teaspoon cloves
• ▢ 1 ½ tablespoon maple syrup
• ▢ ½ teaspoon vanilla extract
• ▢ 2 tablespoons pumpkin puree (not pumpkin pie filling)
• ▢ ¼ cup white chia seeds (black is fine too)

Instructions

• Add your coconut milk to your bowl. If your can of coconut has separated into two parts when you open it (a solid part and a watery part), then just throw it in the blender for a minute to blend them both together into a creamy milk before measuring out and adding.

  Add your spices, maple syrup, vanilla, and whisk to combine. Add your pumpkin puree and whisk to combine again.
• Add your chia seeds and stir to combine quickly (if you let them sit there for a few minutes before stirring, they will have congealed together into a big blob).

  Once all your ingredients are together, give it a quick taste to see if you want to add more syrup for sweetness.
• Once your ingredients are together, pour the mixture into a glass jar or container and place in the fridge overnight to set.

Notes

You could also make this in the morning and it would be ready for your after dinner dessert, too.

Course Dessert

Cuisine American

Keywords chia pudding, pudding

Nutrition

Nutrition Facts

Vegan Overnight Pumpkin Chia Seed Pudding

Amount per Serving

Calories

548

% Daily Value*

Fat

 

49

g

75

%

Saturated Fat

 

43

g

269

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Sodium

 

34

mg

1

%

Potassium

 

637

mg

18

%

Carbohydrates

 

30

g

10

%

Fiber

 

2

g

8

%

Sugar

 

19

g

21

%

Protein

 

5

g

10

%

Vitamin A

 

4673

IU

93

%

Vitamin C

 

4

mg

5

%

Calcium

 

93

mg

9

%

Iron

 

8

mg

44

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.