No-Cook Pumpkin Chia Pudding – paleo, vegan, & low carb

Here’s a pumpkin pudding you can feel very good about serving to your family for breakfast, dessert, or really any meal. It's loaded with nutrients like vitamins A and C, potassium, fiber, and more! It's also low carb, paleo, vegan, grain-free, dairy-free, and gluten-free.

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.

Before we get into this fabulous recipe for Pumpkin Chia Pudding, some other great options that you might enjoy are Breakfast Cookies, 3-Ingredient Shortbread Crisp, Homemade Protein Bars, Pumpkin Custard, Whipped Coconut Pudding, or even Fruit & Nut Cake Squares, but this vegan pudding is another favorite that I've been wanting to share with you all for awhile now — and now's a great time that it's fall and time for all kinds of things pumpkin.

Of course, in my opinion, pumpkin should by no means be relegated to fall.  First of all, it tastes great (have you tried my Pumpkin Snickerdoodles or Soft Pumpkin Cookies yet? If not, please do!), but it's also incredibly healthy.

 

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

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!

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Regarding Chia Pudding

If you've seen chia pudding recipes on the internet, you may have noticed that a lot of them are just “mix and serve” puddings, leaving the chia whole. This recipe has an extra step — the blending.  Yes, the no blend kind is a tad easier, but personally, I have never cared for the chia pudding that has the chia in the form of little tapioca-like balls.

For some reason, tapioca and I have never really been close friends.  I think it's the “fish eye” thing.  But I think it's something I can overcome.

Regardless, when you blend chia, it lends loads of lovely “comfort food texture” to the pudding. Like in my Healthy Chocolate Pudding or Berry Mousse,  Creamy. Thick. Yum.  And very filling.  This pudding will keep you satiated for a long time.

And of course, feel free to add some protein powder or collagen hydrolysate to it for more protein.

Here’s a pumpkin pudding you can feel very good about serving to your family for breakfast, dessert, or really any meal. It's loaded with nutrients like vitamins A and C, potassium, fiber, and more! It's also low carb, paleo, vegan, grain-free, dairy-free, and gluten-free.

No-Cook Pumpkin Chia Pudding - paleo, vegan, & low carb
 
Author:
Recipe type: Pudding
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo
Serves: At least 4 servings
 
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.
Ingredients
Instructions
  1. Place all ingredients in a blender (a high speed blender like Vitamix is recommended, and LOVED by this blog owner)
  2. Blend all until smooth.
  3. Place in serving containers, topping with desired toppings (like whipped cream, crushed nuts, or cookies), or alternating toppings with pudding for a parfait.
  4. Store any remaining pudding (if you have any left!) in the refrigerator.

As in the photos above, you can top this pumpkin chia pudding with regular or dairy-free whipped cream, make a parfait with gluten-free cookies of your choice.  I think that my Pumpkin Snickerdoodles, Soft Pumpkin Cookies, or these Gingerbread Cookie Balls would make a great partnership.

Fall or not, I hope you enjoy adding this to your healthy recipes repertoire.

Have you had chia pudding before?
What's your favorite healthy breakfast or dessert?

Photo Credits: Naomi Huzovicova

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. Is this 1 serving?

  2. Hi, it looks like a great recipe. I only have liquid stevia. Any idea how many drops that would be instead of scoops?

  3. Sandy Munn says:

    Roughly how many servings does this make? What size is the serving?

  4. How would a sweet blend (1 cup erythritol per 1 tsp stevia) measure the same toward the low carb sweetener? 6T? tia

  5. 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.

  6. How would you make this without Stevia…also, it appears Stevia is listed twice on the list of ingredients. Thanks

  7. Is there somewhere that shows the carb counts and how many servings this recipe makes? Sorry if it is there somewhere and I’m not seeing it.

    • Hi Patty. I’m sorry but I haven’t done nutritional counts for my recipes b/c of the issues that can arise w/ different varieties of ingredients, etc. Hope you can still enjoy it!

  8. judee@ Gluten Free A-Z Blog says:

    Love the presentation of your chia pudding in those cute little jars. Looks delicious

  9. Could I use regular milk versus Almond milk here? I was able to buy Splenda as my low carb sweetener (packets) and Stevia (packets), any idea how many of each to use?
    Thanks!

    • Yes, you could do that. I have no idea about subbing in those packets but I do think they have information on the packets about how much sugar they sub for. 1/32 of a tsp stevia extract = 2 T sugar: http://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/

      • Thank you for the quick reply, I am so dying to make this! Just found out I have gestational diabetes and am looking for delicious low carb options.
        If I did everything correctly, I think 6T splenda is = 9 packs and the 6 scoops of stevia extract is = 4 1/2 packs of Stevia. I will let you know if it does not work out. Hopefully this can help someone else who may not have the other items on hand! 🙂 Thanks again!

        • Hi there. Please look at the ingredients in Splenda. It has maltodextrin and dextrose. The glycemic index for dextrose is 100. I personally would be concerned about that for diabetics. I have an acquaintance who told me it messed up her blood sugar. Take care.

  10. Cindy Herr says:

    I just made this and mine doesn’t look orange like your picture does. I used canned pumpkin and followed the recipe to the t except for the stevia/xylitol. I used honey. Do you have any idea why mine isn’t orange but a muddy almost brownish color.

    • Hi there. I think it depends on a lot of things – the type of pumpkin used, etc. The honey most likely added to the brownish color. Hope it tasted good!

  11. I made this with 6 Tbsp of rapadura and no stevia, and it was excellent, a little sweet but not very. If 1 scoop of stevia is equal to 2 Tbsp of sugar, than in sweetness that would be 12 Tbsp of ‘sugar’, and honey would be half of that. If made with a liquid sweetener like maple syrup or honey it will work though it might be a little softer. Considering it’s pudding though, not cutting squares or anything, that doesn’t really matter. I’d use anywhere between 3-6 Tbsp on honey, depending on how sweet you like things (easy to taste test).

    • Thank you! We need to be careful of the sugar thing for health reasons (cancer), so thinking 3 tbs honey will be very nice. Do you think the same amount would apply for maple syrup? I’m also not a lover of the stevia after taste – it can ruin a batch of whatever for us.

  12. I’m with Carol that I don’t really care for stevia and I would prefer to use something like real maple syrup or honey to sweeten instead of the low carb sweetener + stevia.

    Do you know what the substitution would be for a liquid natural sweetener to replace the ones in the recipe?

    The recipe looks great otherwise and I might actually get my guys to eat something pumpkin-y for once!

  13. We tried blending chia seeds in the chocolate pudding version, but found it imparted a *very* strong nutty, almost flax-y taste to the pudding. Is this common? I wondered if I blended it too long

  14. Joanne Peterson says:

    My family and I love pumpkin anything. Blender? right up my alley. My kids would scarf this down knowing this could be dessert for breakfast.

  15. 6 TBS low carb sweetener PLUS 6 TBS stevia??
    I can’t stand stevia. I have really tried to, but it leaves such a bitter aftertaste, And no, I’m not using too much. I did the first time, but now use so tiny an amount, but it STILL leaves a bitter taste.
    I think I’ll make this and use honey instead of the 6/6 TBS.
    It really sounds delicious, and I’m not a huge fan of pumpkin. It’s ok, just not one of my faves.