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WW Recipe of the Day: No Cook Pumpkin Pie Chia Pudding
This simple pudding, with all the same flavors of your favorite pumpkin pie, is a deliciously simple dessert perfect anytime you are craving pie but not all the hassle of making one.
It requires only a handful of easy-to-find common ingredients and mixes together in minutes. The pudding does need time to chill before serving, but there’s no need to turn on your oven or stove, which I love.
Naturally gluten-free and dairy-free, the chia seeds in this yummy treat offer a nice little boost of fiber!
How Many Calories and WW Points in this No Cook Pumpkin Pie Chia Pudding?
According to my calculations, each serving has just 104 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
How to Make Pumpkin Chia Pudding Cups, Step-by-Step
Step 1: Gather and prepare all ingredients. You will also need 1 large covered jar and 6 small covered jars, dessert bowls or ramekins.
Step 2: Add the almond milk, dates and chia seeds to a large covered jar. Place cover on jar and shake well.
Step 3: Place jar in refrigerator for at least 4 hours.
Step 4: After mixture is completely chilled, pour into a blender (affiliate link) and process on high speed until very smooth, about 1 to 2 minutes. (I used my VitaMix (affiliate link))
Step 5: Add pumpkin puree, pumpkin pie spice and salt and blend just until combined.
Step 6: Divide pudding evenly between 6 small jars with lids, small bowls or ramekins. Cover with lids, or plastic wrap, and refrigerate for an additional hour before serving.
Step 7: Store any remaining pudding cups in the refrigerator.
Recipe Notes
I used pitted Medjool dates to make my pudding—they are a personal favorite, good-sized and usually very plump, moist and deliciously sweet. Dates can vary greatly in size, so it’s probably best to measure your dates with a small kitchen scale (affiliate link) to know how many will make up 1/2 cup. I ended up using 6 dates in this recipe.
Serving Suggestions
Enjoy your pudding plain, or topped with a dollop of lite whipped topping and a sprinkle of ground cinnamon.
Ways to Use Leftovers
- Add leftover pudding with non-fat Greek yogurt, a frozen banana, and additional plain unsweetened almond milk (if necessary) and a few ice cubes then blend for a yummy creamy pumpkin pie smoothie.
- Layer leftover pudding with non-fat Greek yogurt, your favorite low-fat granola and pepitas, or pumpkin seeds, for a quick morning pumpkin pie breakfast parfait.
For another easy treat that works equally well for breakfast or dessert, try these No-Bake Pumpkin Yogurt Parfaits…
If you’ve made this Vegan Pumpkin Pie Chia Seed Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Pumpkin Pie Chia Pudding
Equipment
Ingredients
- 2 cups plain, unsweetened almond milk beverage
- 1/2 cup pitted dates (I used 6 dates, number will vary depending on size of dates.)
- 1/3 cup chia seeds
- 3/4 cup unsweetened pumpkin puree (affiliate link) (not pumpkin pie filling)
- 3/4 teaspoon pumpkin pie spice
- Pinch of sea salt
Instructions
- Add the almond milk, dates and chia seeds to a large covered jar. Place cover on jar and shake well.
- Refrigerate jar for at least 4 hours.
- Add pumpkin puree, pumpkin pie spice and salt and blend just until combined.
- Divide mixture evenly between 6 small jars with lids, small bowls or ramekins. Cover with lids or plastic wrap and refrigerate for an additional hour before serving.
- Store any remaining pudding dessert in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) I used pitted Medjool dates to make my pudding—they are a personal favorite, good-sized and usually very plump, moist and deliciously sweet. Dates can vary greatly in size, so the number you use will vary. I ended up using 6 dates in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Clean Eating Magazine
Tried this one and really enjoyed the flavour and texture. Easy to make.
sounds really good
You say to use a kitchen scale to measure 1/2 cup of dates but I don’t see a weight measurement for that anywhere.
Hi Debbie, I’ve deleted that instruction. You want to use 1/2 cup of dates. The number you will use will vary depending on the size of dates you use. In this recipe we used 6 medjool dates. Hope this helps. ~Martha