Packed with rich and hearty pumpkin puree, your favorite fall spices, and buttery pecans, this pumpkin chia pudding is a filling, easy breakfast. Loaded with chia seeds and non-dairy milk, it’s a vegan breakfast that’s perfect for an autumn morning.
I’ve been on a chia pudding kick lately and have been making Chocolate Chia Pudding all the time. But with cold weather right around the corner, it’s time to start making breakfasts fit for fall. And this pumpkin chia pudding is exactly that.
This super quick and easy pumpkin chia seed pudding recipe is perfect for autumn and winter. It’s loaded with earthy pumpkin puree and warm pumpkin pie spices, so it basically tastes like a Thanksgiving dessert that you get to eat for breakfast. It’s creamy and filling, and it’s topped with rich and nutty pecans too. I could eat this vegan chia pudding every day until spring!
Why You’ll Love This Quick & Easy Pumpkin Chia Pudding
This is one of those comforting breakfasts that I could never get tired of. Here’s why you’re going to love this recipe.
- Easy to make. This is such a simple and straightforward recipe. You only need 7 ingredients to make hearty pumpkin chia pudding, and it takes just 10 minutes. Then all you have to do is leave the pudding in the fridge overnight, and you have a ready-made breakfast when you wake up!
- Feel great. This is a breakfast that will set the tone for your whole day. With nuts, pumpkin, chia seeds, and non-dairy milk, you’ll feel energized and ready to attack the day after eating vegan pumpkin chia pudding.
- Fall flavors. My favorite thing about fall is the food. The warm, cozy, and spicy flavors of autumn are so comforting and delicious. This breakfast chia pudding is packed with them. With pumpkin puree, pumpkin pie spice, pecans, and your choice between maple syrup and agave, this recipe is basically like eating pumpkin pie for breakfast.
- Vegan. I’m always looking for more delicious vegan breakfast recipes, and this is a great option. You can make this pudding with dairy if you prefer, but I like it best as an easy vegan-friendly recipe.
What You’ll Need
You only need a handful of common household ingredients to make this creamy and autumnal pumpkin chia pudding. Make sure to check out the recipe card at the end of the page for the exact amounts of each ingredient.
- Chia seeds
- Non-dairy milk – Use the milk of your choice.
- Agave syrup or maple syrup
- Pumpkin pie spice
- Pumpkin puree – Make sure to use unsweetened and unflavored puree.
- Sea salt
- Chopped pecans
What Milk Is Best For Pumpkin Chia Seed Pudding?
You can use any type of milk for this recipe, though it’s most delicious with non-dairy milk. My preferred milk for pumpkin chia seed pudding is a vanilla-flavored coconut milk beverage, but you can use whatever you’d like. I recommend avoiding non-dairy milks that are super sweet, as they can overwhelm the pudding.
How To Make Pumpkin Chia Pudding
This recipe only takes 10 minutes to throw together. Here’s how to do it.
- Add ingredients. Place the chia seeds, milk, sweetener, pumpkin puree, salt, and spices in a bowl or individual jars.
- Mix. Use a whisk or fork to mix the ingredients together until smooth.
- Adjust. Taste the pudding, and adjust the seasonings to fit your taste.
- Chill. Cover and place the pumpkin chia pudding in the fridge for at least 4 hours, and preferably overnight.
- Serve. Remove the pudding from the fridge and top it with nuts and an optional drizzle of non-dairy milk or creamer. Then eat!
Tips for Success
Here are some of my favorite tricks for making the best possible vegan pumpkin chia seed pudding.
- Make your own puree. You can absolutely use store-bought pumpkin puree for this recipe, but it will be even more delicious if you make your own. Homemade Pumpkin Puree is easy to make and super delicious, and it will add a level of complex holiday flavor that will really make this pudding shine.
- Toast the pecans. Another way to boost the flavors in this pumpkin breakfast is to toast your pecans. Pecans become more buttery and less bitter when you toast them, and the flavor goes so well with pumpkin and pumpkin pie spices. Toast them for a few minutes on the stovetop or in the oven for the best pumpkin chia pudding.
- Play with the flavors. This is a perfect vegan chia pudding recipe as is, but feel free to adjust it based on what flavors you like. You can add other types of nuts or even fresh or dried fruit to the pudding, or adjust the amount of pumpkin pie spice based on your tastebuds. You can even add a dollop of Vegan Coconut Whipped Cream on top and serve the pumpkin chia pudding for dessert or a celebratory breakfast!
Serving Suggestions
There’s nothing I love more than a tasty breakfast paired with a good morning beverage. Here are a few drinks that I love to sip on while eating pumpkin chia pudding.
- Whipped Coffee
- Iced Matcha Latte
- Korean Strawberry Milk
- Strawberry Banana Smoothie
- Hot Matcha Latte
How Long Does Pumpkin Chia Seed Pudding Last?
One of the best things about this vegan pumpkin chia pudding is that it lasts for a long time. As long as you keep it in an airtight container in the fridge, it will stay good for at least 5 days. So you can make a big batch during the weekend and have easy grab-and-go breakfasts all week long.
I do not recommend freezing chia pudding, as the texture will get pretty weird.
More Pumpkin Recipes To Try
When autumn shows up I find myself trying to put pumpkin in everything. It’s so hearty and cozy and perfect for the cold seasons. Here are a few more of my favorite pumpkin recipes.
- Vegan Pumpkin Cupcakes
- Vegan Pumpkin Chili
- Vegan Pumpkin French Toast
- Vegan Chocolate Chip Pumpkin Bread
- Vegan Pumpkin Pie
- Vegan Pumpkin Mac and Cheese
Ingredients
- ¼ cup chia seeds , (42g)
- 1 cup So Delicious Vanilla Coconutmilk , or any other non-dairy milk
- 1 tablespoon agave syrup or maple syrup
- ¾ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- Pinch sea salt
- Chopped pecans , for garnish
Instructions
- In a bowl or in individual jars, mix all of the ingredients except the pecans together with a whisk. Stir until the ingredients are completely combined and smooth throughout.
- Taste the chia pudding and adjust the seasonings and sweetener.
- Cover and set in the fridge for at least 4 hours, and preferably overnight.
- Remove the pudding from the fridge. If you chilled it in a bowl, spoon it into individual servings.
- Top with pecans and an optional drizzle of non-dairy milk or creamer, then serve.
Notes
- Store in the fridge for at least 5 days for an easy breakfast on the go.
- Adjust the flavors and toppings to fit your taste.
Packed with rich and hearty pumpkin puree, your favorite fall spices, and buttery pecans, this pumpkin chia pudding is a filling, easy breakfast. Loaded with chia seeds and non-dairy milk, it’s a vegan breakfast that’s perfect for an autumn morning.
I’ve been on a chia pudding kick lately and have been making Chocolate Chia Pudding all the time. But with cold weather right around the corner, it’s time to start making breakfasts fit for fall. And this pumpkin chia pudding is exactly that.
This super quick and easy pumpkin chia seed pudding recipe is perfect for autumn and winter. It’s loaded with earthy pumpkin puree and warm pumpkin pie spices, so it basically tastes like a Thanksgiving dessert that you get to eat for breakfast. It’s creamy and filling, and it’s topped with rich and nutty pecans too. I could eat this vegan chia pudding every day until spring!
Why You’ll Love This Quick & Easy Pumpkin Chia Pudding
This is one of those comforting breakfasts that I could never get tired of. Here’s why you’re going to love this recipe.
- Easy to make. This is such a simple and straightforward recipe. You only need 7 ingredients to make hearty pumpkin chia pudding, and it takes just 10 minutes. Then all you have to do is leave the pudding in the fridge overnight, and you have a ready-made breakfast when you wake up!
- Feel great. This is a breakfast that will set the tone for your whole day. With nuts, pumpkin, chia seeds, and non-dairy milk, you’ll feel energized and ready to attack the day after eating vegan pumpkin chia pudding.
- Fall flavors. My favorite thing about fall is the food. The warm, cozy, and spicy flavors of autumn are so comforting and delicious. This breakfast chia pudding is packed with them. With pumpkin puree, pumpkin pie spice, pecans, and your choice between maple syrup and agave, this recipe is basically like eating pumpkin pie for breakfast.
- Vegan. I’m always looking for more delicious vegan breakfast recipes, and this is a great option. You can make this pudding with dairy if you prefer, but I like it best as an easy vegan-friendly recipe.
What You’ll Need
You only need a handful of common household ingredients to make this creamy and autumnal pumpkin chia pudding. Make sure to check out the recipe card at the end of the page for the exact amounts of each ingredient.
- Chia seeds
- Non-dairy milk – Use the milk of your choice.
- Agave syrup or maple syrup
- Pumpkin pie spice
- Pumpkin puree – Make sure to use unsweetened and unflavored puree.
- Sea salt
- Chopped pecans
What Milk Is Best For Pumpkin Chia Seed Pudding?
You can use any type of milk for this recipe, though it’s most delicious with non-dairy milk. My preferred milk for pumpkin chia seed pudding is a vanilla-flavored coconut milk beverage, but you can use whatever you’d like. I recommend avoiding non-dairy milks that are super sweet, as they can overwhelm the pudding.
How To Make Pumpkin Chia Pudding
This recipe only takes 10 minutes to throw together. Here’s how to do it.
- Add ingredients. Place the chia seeds, milk, sweetener, pumpkin puree, salt, and spices in a bowl or individual jars.
- Mix. Use a whisk or fork to mix the ingredients together until smooth.
- Adjust. Taste the pudding, and adjust the seasonings to fit your taste.
- Chill. Cover and place the pumpkin chia pudding in the fridge for at least 4 hours, and preferably overnight.
- Serve. Remove the pudding from the fridge and top it with nuts and an optional drizzle of non-dairy milk or creamer. Then eat!
Tips for Success
Here are some of my favorite tricks for making the best possible vegan pumpkin chia seed pudding.
- Make your own puree. You can absolutely use store-bought pumpkin puree for this recipe, but it will be even more delicious if you make your own. Homemade Pumpkin Puree is easy to make and super delicious, and it will add a level of complex holiday flavor that will really make this pudding shine.
- Toast the pecans. Another way to boost the flavors in this pumpkin breakfast is to toast your pecans. Pecans become more buttery and less bitter when you toast them, and the flavor goes so well with pumpkin and pumpkin pie spices. Toast them for a few minutes on the stovetop or in the oven for the best pumpkin chia pudding.
- Play with the flavors. This is a perfect vegan chia pudding recipe as is, but feel free to adjust it based on what flavors you like. You can add other types of nuts or even fresh or dried fruit to the pudding, or adjust the amount of pumpkin pie spice based on your tastebuds. You can even add a dollop of Vegan Coconut Whipped Cream on top and serve the pumpkin chia pudding for dessert or a celebratory breakfast!
Serving Suggestions
There’s nothing I love more than a tasty breakfast paired with a good morning beverage. Here are a few drinks that I love to sip on while eating pumpkin chia pudding.
- Whipped Coffee
- Iced Matcha Latte
- Korean Strawberry Milk
- Strawberry Banana Smoothie
- Hot Matcha Latte
How Long Does Pumpkin Chia Seed Pudding Last?
One of the best things about this vegan pumpkin chia pudding is that it lasts for a long time. As long as you keep it in an airtight container in the fridge, it will stay good for at least 5 days. So you can make a big batch during the weekend and have easy grab-and-go breakfasts all week long.
I do not recommend freezing chia pudding, as the texture will get pretty weird.
More Pumpkin Recipes To Try
When autumn shows up I find myself trying to put pumpkin in everything. It’s so hearty and cozy and perfect for the cold seasons. Here are a few more of my favorite pumpkin recipes.
- Vegan Pumpkin Cupcakes
- Vegan Pumpkin Chili
- Vegan Pumpkin French Toast
- Vegan Chocolate Chip Pumpkin Bread
- Vegan Pumpkin Pie
- Vegan Pumpkin Mac and Cheese
Ingredients
- ¼ cup chia seeds , (42g)
- 1 cup So Delicious Vanilla Coconutmilk , or any other non-dairy milk
- 1 tablespoon agave syrup or maple syrup
- ¾ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- Pinch sea salt
- Chopped pecans , for garnish
Instructions
- In a bowl or in individual jars, mix all of the ingredients except the pecans together with a whisk. Stir until the ingredients are completely combined and smooth throughout.
- Taste the chia pudding and adjust the seasonings and sweetener.
- Cover and set in the fridge for at least 4 hours, and preferably overnight.
- Remove the pudding from the fridge. If you chilled it in a bowl, spoon it into individual servings.
- Top with pecans and an optional drizzle of non-dairy milk or creamer, then serve.
Notes
- Store in the fridge for at least 5 days for an easy breakfast on the go.
- Adjust the flavors and toppings to fit your taste.
Pumpkin Chia Pudding
Ingredients
- ¼ cup chia seeds (42g)
- 1 cup So Delicious Vanilla Coconutmilk or any other non-dairy milk
- 1 tablespoon agave syrup or maple syrup
- ¾ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- Pinch sea salt
- Chopped pecans for garnish
Instructions
- In a bowl or in individual jars, mix all of the ingredients except the pecans together with a whisk. Stir until the ingredients are completely combined and smooth throughout.
- Taste the chia pudding and adjust the seasonings and sweetener.
- Cover and set in the fridge for at least 4 hours, and preferably overnight.
- Remove the pudding from the fridge. If you chilled it in a bowl, spoon it into individual servings.
- Top with pecans and an optional drizzle of non-dairy milk or creamer, then serve.
Video
Notes
- Store in the fridge for at least 5 days for an easy breakfast on the go.
- Adjust the flavors and toppings to fit your taste.
Nutrition
Pumpkin Chia Pudding https://jessicainthekitchen.com/pumpkin-pie-chia-pudding/ September 13, 2023
When it comes to easy dessert recipes, it doesn’t get much better than this pumpkin dump cake ! Richly spiced, super moist, and studded with toasted pecans, this fall treat can be whipped up in no time at all.
If you’ve never heard of a dump cake, it all starts with a simple box of cake mix.
Rather than following the instructions on the package, you use the cake mix to create a cobbler-like topping over a filling of fruit or, in this case, creamy spiced pumpkin.
So how does it work? Once you sprinkle the dry cake mix over the filling, you drizzle butter onto it. The butter is enough to moisten the cake mix and turn it into a crisp topping as the dump cake bakes.
This pumpkin dump cake is a little bit like a pumpkin pie cobbler, with a vegan pumpkin pie base topped with a sweet vanilla cake mix and crunchy pecans. It’s absolutely irresistible and a fantastic way to switch things up when you’re craving fall flavours, but want something other than a traditional pumpkin pie!
Why You’ll Love This Pumpkin Dump Cake Recipe
Here are all the reasons you’ll adore this easy pumpkin dump cake:
- Vegan . Many dump cake recipes are made with lots of dairy butter, but this recipe swaps that out for a plant-based version.
- Super quick and easy . Pumpkin dump cake comes together in a snap! Just mix, pour, sprinkle, and bake for a delicious dessert with hardly any effort.
- Great for entertaining . This recipe makes a 9×13 cake, which is ideal for serving a crowd.
- Perfect for fall . With pumpkin puree, spices, and pecans, this is a delicious way to enjoy the best flavours of autumn! (Maybe eat a slice with a mug of Pumpkin Spice Matcha Latte ?)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flax egg – Made with golden flaxseed flour and almond milk.
- Pumpkin puree – You can use store-bought or homemade pumpkin puree ; if you use homemade, I recommend draining it in a colander lined with a cheesecloth so it reaches a thicker consistency similar to that of canned pumpkin.
- Tapioca starch
- Coconut cream – Scooped from a can of coconut milk.
- Sugar
- Spices – Cinnamon, ginger, cloves, and nutmeg for loads of cozy flavour.
- Yellow cake mix
- Pecans – Since you’ll be chopping them anyway, buy cheaper pecan pieces instead of whole pecans.
- Vegan butter – Melt the butter in a small pan on the stovetop or in the microwave.
What Boxed Cake Mixes Are Vegan?
While most boxed cake mixes call for the addition of eggs, many are vegan as packaged, so examine the ingredient list or, if you’re not certain, look for an option that’s certified vegan. Whole Foods Market’s yellow cake mix, for example, is specifically labeled as vegan on the package.
How to Make Pumpkin Dump Cake
This is how easy it is to make a vegan pumpkin dump cake:
- Prepare . Preheat your oven to 350°F.
- Make the flax egg . Whisk the flax flour and almond milk in a small bowl and let the mixture sit until it gels, about 5 minutes.
- Mix the pumpkin filling . Stir together the pumpkin, coconut cream, sugar, flax egg, tapioca starch, and spices in a large bowl. Pour the mixture into a 9×13 pan.
- Make the topping . Roughly chop the pecans and toss them with the cake mix in a bowl.
- Assemble . Sprinkle the topping mixture over the pumpkin layer, then pour the melted vegan butter over the top.
- Bake . Place the pan in the oven and bake for 1 hour, then serve warm.
Tips for Success
Here are some additional pointers for a perfect vegan pumpkin dump cake:
- Chill the coconut milk . This will allow you to separate the cream from the liquid. (You can reserve the coconut water and use it in a smoothie. It’s great in my Strawberry Pineapple Smoothie .)
- Don’t overbake . The pumpkin dump cake should be golden brown on top and just set in the middle—it shouldn’t jiggle too much when you shake the pan.
- Make sure you buy pumpkin puree . Not pumpkin pie mix or filling! Pumpkin puree is pure pumpkin and has no added sugar or spices.
Variations
Feel free to get creative with this vegan pumpkin dump cake recipe! Here are a few ideas:
- Sprinkle white or dark chocolate chips over the top of the cake before baking for some added decadence.
- Swap out the pecans for walnuts, or try pepitas for a nut-free option.
- Try using a vegan spice cake mix instead of yellow cake mix for a double-dose of cozy fall flavour.
- Use butternut squash puree instead of pumpkin.
Serving Suggestions
You can’t go wrong with a scoop of vegan ice cream , cashew whipped cream , or a dollop of coconut whipped cream on this pumpkin dump cake, but if you want to amp up the decadence, make a batch of vegan caramel for drizzling over the top.
How to Store
Refrigerate leftover pumpkin dump cake for up to 5 days, either wrapped in the pan or transferred to an airtight container. You can eat it chilled, let it come to room temperature, or heat it up in the microwave for a warm treat.
Can I Freeze This Recipe?
To freeze this vegan pumpkin dump cake, wrap it tightly or transfer it to an airtight container before freezing for up to 3 months. To serve, thaw overnight in the refrigerator and follow the instructions above for reheating and serving.
More Cozy Pumpkin Recipes
- Vegan Pumpkin Cupcakes
- Vegan Chocolate Chip Pumpkin Bread
- Pumpkin Granola Recipe
- Vegan Pumpkin Cookies (Soft Batch)
- Pumpkin Mug Cake (Vegan)
Ingredients
- 2 tablespoons golden flaxseed flour , aka flax meal
- ¼ cup almond milk , or any non dairy milk
- 1 can pumpkin puree , 30 ounces (850g)
- 1 tablespoon tapioca starch , or cornstarch
- Cream solid part from 14 oz (396g) can coconut milk (softened) , (you’ll get about ½ cup) *
- ¾ cup sugar , 150g
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 15.25-ounce package yellow cake mix , (430g)
- 1 cup pecans , 125g
- ¾ cup vegan butter , melted (170g)
Instructions
- Preheat the oven to 350°F/180℃.
- Prepare flax egg combining golden flax flour with almond milk. Let sit for 5 minutes to thicken.
- Mix pumpkin, coconut cream, ginger, cloves, sugar, flax egg, tapioca starch and cinnamon in a large bowl.
- Pour pumpkin mixture into a 9×13 pan.
- Chop pecans roughly and toss with the cake mix in a bowl.
- Sprinkle the cake and nuts mixture on top of the pumpkin layer.
- Pour the melted butter evenly over the cake mix.
- Bake for 1 hour and serve warm with vegan whipped cream.
