Pumpkin Chia Pudding — Paleo, Vegan, & Low-Carb

This Pumpkin Chia Pudding is healthy, so tasty, and a cinch to make. Enjoy pumpkin pie flavor all year long for breakfast, a snack, or even dessert and get great health benefits while you're at it!

This healthy pumpkin chia pudding works for almost any special diet and can be made into an extra special treat when topped with regular or coconut whipped cream.

If you're like me, finding healthy breakfast or healthy dessert recipes can be a bit tough. When I was younger, I would have dried cereal or cinnamon toast, for breakfast, but alas, those days are over now that we're eating whole foods that are gluten-free.

Of course, in my opinion, pumpkin should by no means be relegated to fall.  First of all, pumpkin is just the perfect flavor for so many dishes, but sweet and savory, but it's also incredibly healthy.

Health Benefits of this Chia Pudding

1 Cup of Cooked Pumpkin has:

• vitamin A
• vitamin C (20% of the RDA for a woman)
• potassium (more than a banana)
• 3 grams of fiber (source)

So here's a pudding you can feel very good about serving to your family for breakfast, dessert, or really any meal.

And besides that, really, we've had this recipe in our repertoire for a long time.  We've made it a lot, and enjoyed it and I just hadn't gotten around to putting it on the blog until now.  So excited to share this with you and so hope you enjoy it as much as we do!

Ingredients

• coconut milk (or other plant-based or regular milk, as desired)
• canned pumpkin (do not use pumpkin pie filling for this recipe)
• vanilla extract
• chia seeds
• pumpkin pie spice
• stevia extract
• sweetener (whatever sweetener you like will work)
• salt

Directions

Place all ingredients in a blender
Blend to desired smoothness.
Place in serving containers, topping with desired toppings, or alternating toppings with pudding for a parfait.
Store any remaining chia pumpkin pudding (if you have any left!) in the refrigerator.

Substitutions

• Coconut Milk: My Easiest Coconut Milk is a great make-your-own option. You can also substitute any dairy-free milk (like my Easiest Almond Milk) or a regular milk.
• Pumpkin Pie Spice: If you would like to make your own pumpkin pie spice, see Homemade Pumpkin Pie Spice.
• Sweeteners: You can substitute any healthy sweetener for the xylitol or the stevia.

Serving Suggestions

As in the photos, topping this pumpkin chia pudding with regular or dairy-free whipped cream to make a delicious parfait. You can sprinkle some Pumpkin Pie Spice or Cinnamon Sugar on top as well.

These Pumpkin Snickerdoodles, Soft Pumpkin Cookies, Pumpkin Pecan Spice Cookies or these Gluten-free Ginger Cookies would all taste great crumbled on top!

More Chia Pudding Recipes

If you love chia, you might want to try out these other fabulous chia pudding recipes:

• Chocolate Chia Pudding
• Pumpkin Chia Pudding
• Mixed Berry Chia Pudding
• Blueberry Chia Pudding
• Peanut Butter Chocolate Chia Pudding

Pumpkin Chia Pudding – paleo, vegan, low carb

Ever had Chia Pudding? Here’s a vegan pudding that's paleo too, & you can feel good about serving to your family for breakfast, dessert, or really any meal.

4.75 from 4 votes

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Course: Dessert, Snack

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan

Keyword: dairy-free pumpkin chia pudding, Pumpkin Chia Pudding

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 240kcal

Ingredients

• 1 cup coconut milk
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1/2 cup chia seeds
• 1 1/4 teaspoon pumpkin pie spice
• 3/16 teaspoon stevia extract (or 6 scoops)
• 6 tablespoons low carb sweetener
• 1/8 teaspoon salt

Instructions

• Place all ingredients in a blender (a high speed blender like Vitamix is recommended, and LOVED by this blog owner).
• Blend all until as smooth as you like. See recipe notes.
• Place in serving containers, topping with desired toppings (like whipped cream, crushed nuts, or cookies), or alternating toppings with pudding for a parfait.
• Store any remaining chia pumpkin pudding (if you have any left!) in the refrigerator.

Notes

You can blend this pudding (and any other chia pudding) as little or as much as you'd like. Blend just enough to combine the ingredients for a pudding with the texture of tapioca pudding or blend a lot to have a smooth pudding texture.

I used to love the blended version only, but I really love the textured version now too. 

Nutrition

Calories: 240kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 87mg | Potassium: 343mg | Fiber: 9g | Sugar: 2g | Vitamin A: 9545IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 4mg | Net Carbs: 7g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.

Note: This post was originally written in October, 2015. The photos were reshot in May 2022. This is a previous image for reference.

Have you had chia pudding before and do you like it blended or smooth?

Photo Credit (bottom image): Naomi Huzovicova