Pumpkin Chia Pudding — Paleo, Vegan, & Low-Carb
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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, Homemade Coconut Milk, 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
I like using my Homemade Coconut Milk and Homemade Pumpkin Pie Spice for this recipe.
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.
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
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
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
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
I have ground chia seeds that I purchased…..do I use the same amount of ground as I would whole… this recipe sounds great…thanks for posting it..
Hi there. Sorry for the delay. I think using 2 tsp ground for 1 T whole in this case should work but I have never tried it. Please let me know!
Are you including your sugar alcohols in the total carb count? This seems really high for one serving.
Yes, we did by accident. We just changed that. Thanks for the heads up! Sorry about that.
Love this! Cut the sugar quite a bit and added chopped walnuts and hemp seeds to the top. Yummy and power packed!
So glad you liked it!
Super easy, really yummy but I found it too sweet. Easily adjusted for and this will become a regular our household.
So glad you liked it. Yes sweetener is easily adjusted for :).
Have you tried topping it with coconut whip topping? It’s amazing. Pumpkin pie is my #1 favorite dessert, but I can’t do all the sugar and milk now.
I do coconut whip from canned coconut milk, refrigerate the can over night, spoon off the thick cream, sweeten if you like, and whip with a mixer like whipped cream. I also like to freeze 1/4 or 1/2 c tubs of it for topping healthy desserts later in the week or month.
I haven’t yet…..but I need to!!!!
Is this 1 serving?
No, I think you will easily get at least 4 servings from this.
Fran, I am looking for a Fran who makes shea butter with lemongrass and Thieves Oil, could that be you by any chance? got the stuff in Peachtree City GA and lost the phone number and have no last name.
Hi, it looks like a great recipe. I only have liquid stevia. Any idea how many drops that would be instead of scoops?
You can find conversions online but you really do have to taste as they vary a lot. Enjoy!
Thanks. I tried it tonight and used 2 drops of stevia instead of 6 scoops. It was good but I think next time I will just leave out the stevia altogether. 🙂
Glad you liked it!
Roughly how many servings does this make? What size is the serving?
Hi there. I think it depends how much you like to eat. I would count on 4 per recipe. Thanks!
How would a sweet blend (1 cup erythritol per 1 tsp stevia) measure the same toward the low carb sweetener? 6T? tia
Is that blend 1:1 with sugar?
Has anyone tried this without any of the sweeteners? I know pumpkin can have a less than desired taste sans sweetener which makes me hesitant to try.
I would definitely use a sweetener of some kind :).