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The perfect cozy fall breakfast! Learn how to make this pumpkin pie chia seed pudding with just 9 simple ingredients and 5 minutes of your time. It’s perfect for meal prep, on the go and even for picky eaters!
Dessert for breakfast? Yes please.
Get ready for a healthy version of the classic fall dessert that can be enjoyed for breakfast! Plus, it’s perfect for weekly meal prep and will save you so much time in the morning!
All you need for this recipe is almond milk (or a liquid of your choice), chia seeds, maple syrup, vanilla extract and spices.
A few quick notes:
- I suggest adding an additional 1 tablespoon of chia seeds if you would like for this to be really thick. We like it slightly loose so we chose to do 4 tablespoons.
- If you like spice heavy pumpkin pie flavor, you can increase the spices in this recipe by half.
- We prefer a neutral milk such as almond milk for this recipe but if you would like for it to be a bit more decadent and flavored, coconut milk works great in this!
- This recipe should last for 7 days in an airtight container in the fridge.
Looking for more fall breakfast recipes? We have some delicious ones for you to try:
- Vegan Cinnamon Butter
- 3-Ingredient Date Caramel
- No-Bake Peanut Butter Breakfast Bars (Vegan + Gluten-Free)
- Fall Sweet Potato Breakfast Casserole (Vegan & Gluten-Free Option)
- Sweet Potato Pie Smoothie Bowl (Easy & Gluten-free)
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Pumpkin Pie Chia Seed Pudding
- Total Time: 5 minutes
- Yield: 3 servings
Description
The perfect cozy fall breakfast! Learn how to make this pumpkin pie chia seed pudding with just 9 simple ingredients and 5 minutes of your time. It’s perfect for meal prep, on the go and even for picky eaters!
Ingredients
- 1 1/2 cups unsweetened almond milk (or non-dairy milk of your choice)
- 1/2 cup pumpkin puree
- 2–3 tablespoons maple syrup (or to taste)
- Optional: 1/2 to 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch of cloves
- Pinch of salt
- (OR you can use 1 to 1 1 /2 teaspoons pumpkin pie spice instead of the individual spices)
- 1/4 cup chia seeds* (see notes)
Toppings (Optional)
- Coconut yogurt
- Raspberries
- Ground cinnamon
- Pumpkin seeds
Instructions
- Add all of the ingredients except for the chia seeds to a medium sized bowl and whisk together until uniform.
- Add in the chia seeds and mix until well combined.
- Place into the refrigerator to set for at least 6 hours, preferably overnight.
- Serve with toppings of your choice and enjoy!
Notes
- I suggest adding an additional 1 tablespoon of chia seeds if you would like for this to be really thick. We like it slightly loose so we chose to do 4 tablespoons.
- If you like spice heavy pumpkin pie flavor, you can increase the spices in this recipe by half.
- We prefer a neutral milk such as almond milk for this recipe but if you would like for it to be a bit more decadent and flavored, coconut milk works great in this!
- This recipe should last for 7 days in an airtight container in the fridge.
- The nutrition facts do not take into consideration the addition of toppings.
- Prep Time: 5 minutes
- Category: Breakfast, Fall
- Method: No Cook
- Cuisine: Vegan, Gluten-Free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Made this last night for the first time, think I would add a bit more pumpkin purée and spice to it, switch the unsweetened original almond milk to unsweetened vanilla, and maybe do a bit more maple syrup. Top with some vegan whipped cream and crumbled up graham cracker and have it for dessert 🙂