Pumpkin Pie Chia Pudding

This creamy Pumpkin Pie Chia Pudding has all the warm, cozy flavors of pumpkin pie in a simple no-bake dessert made with pumpkin puree, almond milk, chia seeds, dates and pumpkin pie spice.

And unlike many chia puddings, this one is blended until completely smooth and creamy.

That’s one of the things I especially like about it. You get all the benefits of chia seeds without their usual tapioca-like texture.

The pudding is naturally sweetened with dates and takes just a few minutes of actual hands-on time. You do need to allow several hours for chilling, but the refrigerator does most of the work.

No oven. No stove. And no pie crust to roll out.

When I’m craving those familiar pumpkin pie flavors but don’t actually want to make a pie, this is a lovely little alternative.

Why You’ll Love This Pumpkin Pie Chia Pudding

• Smooth and creamy. Blending the soaked chia seeds creates a completely different texture from traditional chia pudding.
• Naturally sweetened. Medjool dates provide all the sweetness you need.
• No cooking required. Everything is soaked, blended and chilled.
• Simple ingredients. You need just six basic ingredients.
• Naturally dairy-free and gluten-free. It’s an easy dessert for a variety of eating styles.
• Perfect for making ahead. Portion the pudding into individual jars or ramekins and keep them refrigerated until you’re ready for one.
• Just enough pumpkin pie. It satisfies that craving for something creamy, pumpkin-y and warmly spiced without making an entire pie.

Ingredients

You need just six ingredients to make this easy pumpkin chia pudding:

Unsweetened almond milk – Provides the liquid base while keeping the pudding light. Your favorite unsweetened non-dairy milk should work too.

Medjool dates – Naturally sweeten the pudding. I used six, but dates vary considerably in size, so measuring ½ cup is more reliable than counting them.

Chia seeds – These thicken the pudding as they soak. Because we’ll eventually blend them, the finished pudding is smooth rather than seedy.

Pumpkin puree – Be sure to use pure unsweetened pumpkin, not pumpkin pie filling.

Pumpkin pie spice – Gives the pudding its familiar warm pumpkin pie flavor.

Sea salt – Just a pinch helps balance and enhance the sweetness and spices.

How to Make Pumpkin Chia Pudding Cups

Step 1: Gather Your Ingredients

Gather and measure all your ingredients.

You’ll also need one large covered jar for soaking the chia mixture and six small jars, bowls or ramekins for serving.

Step 2: Combine the Almond Milk, Dates and Chia Seeds

Add the almond milk, dates and chia seeds to a large jar.

Cover tightly and shake well to combine.

Step 3: Chill

Place the covered jar in the refrigerator for at least 4 hours.

This gives the chia seeds plenty of time to absorb the liquid and soften.

Step 4: Blend Until Smooth

Pour the chilled chia mixture into a blender (affiliate link) and process on high speed until completely smooth and creamy, about 1 to 2 minutes.

I used my Vitamix (affiliate link) for this.

Step 5: Add the Pumpkin and Spices

Add the pumpkin puree, pumpkin pie spice and pinch of salt.

Blend just until everything is well combined.

Step 6: Divide and Chill Again

Divide the pudding evenly among six small jars, bowls or ramekins.

Cover and refrigerate for another hour before serving.

Recipe Notes & Variations

About the dates: I used pitted Medjool dates because they’re plump, soft and naturally very sweet. Mine were fairly large, so six dates equaled about ½ cup. Since dates vary so much in size, measuring them is more reliable than using a specific number.

Adjust the spices: If you love pumpkin spice, feel free to add a little extra pumpkin pie spice or cinnamon.

Adjust the sweetness: Taste the pudding after blending. If your dates weren’t especially sweet, you may want to add your favorite sweetener to taste.

Try another milk: Unsweetened cashew, oat or another non-dairy milk can be substituted for almond milk. Just remember that changing the milk may change the calories and WW Points.

Make smaller portions: This pudding is rich and satisfying, so small portions work well. Little jars or ramekins are perfect.

Serving Suggestions

I like this pudding simply topped with a dollop of light whipped topping and a dusting of cinnamon.

You could also try:

• A spoonful of Greek yogurt
• A few chopped pecans or walnuts
• A sprinkle of pumpkin seeds
• A little granola for crunch
• An extra dash of pumpkin pie spice

Ways to Use Leftover Pumpkin Chia Pudding

One of the nice things about this pudding is that leftovers can easily become something new.

Make a pumpkin smoothie: Blend leftover pudding with nonfat Greek yogurt, a frozen banana, additional unsweetened almond milk as needed and a few ice cubes.

Make a breakfast parfait: Layer the pudding with Greek yogurt, a little granola and pumpkin seeds for an easy pumpkin pie-inspired breakfast.

Storing Pumpkin Chia Pudding

Store the pudding covered in the refrigerator. Portioning it into individual jars or ramekins makes it especially convenient when you want a quick snack or dessert.

Give the pudding a quick stir before serving if necessary, then add your toppings just before eating.

A Little Taste of Pumpkin Pie

There’s something nice about having recipes that give you the flavor and feeling of a favorite dessert without trying to duplicate it exactly.

This isn’t pumpkin pie.

But it’s creamy and gently sweet, with pumpkin, cinnamon and all those warm spices we associate with fall.

Sometimes that’s exactly enough to satisfy the craving.

And because the recipe makes six small servings, you can keep a few tucked in the refrigerator for whenever the mood strikes.

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)

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.

Recipe source: Clean Eating Magazine

More Easy Pumpkin Desserts You’ll Love

If you enjoyed this Pumpkin Pie Chia Pudding, you might also like:

• Creamy Pumpkin Yogurt Parfaits
• Crock Pot Pumpkin Pie Pudding
• Pumpkin Pie Breakfast Yogurt
• Impossibly Easy Crustless Pumpkin Pie
• Pumpkin Panna Cotta Made Lighter
• WW Friendly Pumpkin Mousse Dessert Fluff