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Pumpkin Spice Chia Pudding

Last Updated July 23, 2019. Originally Posted October 11, 2017 By Kristina Sloggett 19 Comments

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vegan Pumpkin Spice Chia Pudding recipe – the flavors of fall infused into a protein and fiber rich breakfast! included: benefits of pumpkin chia pudding

recipe originally published October 11, 2017

 

Pumpkin Spice Chia Pudding in a bowl, swirled with cashew cream and topped with granola

Pumpkin Spice Chia Pudding

My breakfasts have been blissfully basic lately.

In my defense, I am a year round pumpkin fan, AND I have never even had a PSL. But yes, I admit – this Pumpkin Spice Latte Chia Pudding is the most basic of basic and I am all about it.

Blissfully basic that keeps me full and energized all morning.

pumpkin spice fans: see our Spiced Pumpkin Basil Cheese Ball

vegan Pumpkin Chia Pudding in a glass, layered with cashew cream

How To Make Pumpkin Chia Pudding

Chia pudding could not be easier to make, and it takes less than five minutes.

Because I have never tasted a Pumpkin Spice Latte, this recipe was made a couple different ways before I landed on the one I have been enjoying for a while.

I first added coffee flavor to the pumpkin pudding. It was okay… not great. I prefer my pumpkin unadorned. Non caffeinated? Pumpkin with dates or maple only?

I dunno – I just wasn’t a fan.

So I added the coffee to the cashew cream layer and jackpot! We had a winner – I have this Vegan Pumpkin Spice Chia Pudding for breakfast a lot.

How long does chia pudding take?

This vegan pumpkin chia pudding could not be easier to make, and it takes less than five minutes. 

I like to make a large batch and keep it in several single serve containers, so I am not dipping into one big container each time. (I keep the cashew cream and pecan / granola toppings separate, and combine everything at mealtime.)

I use the small square containers from this meal prep set.

So easy to make! 

How To Make Pumpkin Chia Pudding

 

Pumpkin Spice Chia Pudding layered with cashew cream in a tall glass, topped with pecans

Meal Prep Recipe – How long does chia pudding last?

It takes so little time to make, and chia pudding lasts several days in the fridge!

I’ve been making this best version of the Pumpkin Spice Latte Chia Pudding recipe for more than a month. Yeah, I may have started as soon as we had our first glimpse of a sorta cool fall day. I’d make a double batch and enjoy it all week for breakfasts and after tennis snacks.

A great meal prep recipe!

(see more vegan breakfast recipes here)

Pumpkin Chia Pudding in a bowl with cashew cream and granola

 

vegan chia pudding recipes

  • Pineapple Chia Pudding
  • Roasted Apple Cider Chia Pudding
  • Peach Mint Chia Pudding
  • Low Carb Red Curry Chia Pudding

 

Pumpkin Spice Chia Pudding in a bowl with cashew cream and granola

 

Pumpkin Chia Pudding in a glass, layered with cashew cream

are you a year round pumpkin fan?

thoughts on the Pumpkin Spice Latte? 

 

 

Did You Make This Pumpkin Chia Pudding Recipe? 

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Yield: 2 servings

Pumpkin Spice Chia Pudding

Pumpkin Spice Latte Chia Pudding @spabettie

Pumpkin Spice Latte Chia Pudding - the classic and favorite flavors of fall, infused into a protein and fiber rich breakfast!

Prep Time 3 minutes
Additional Time 2 hours
Total Time 2 hours 3 minutes

Ingredients

  • 3 Medjool dates, pitted (or sweetener of choice)
  • 1 cup cashew milk
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg (or pumpkin pie spice)
  • 1/2 cup chia seeds
  • 1/2 cup cashew cream
  • 1 teaspoon instant espresso or coffee
  • pecan pieces and granola, to garnish

Instructions

  1. In blender, combine dates and cashew milk. Blend on highest speed until smooth.
  2. Add pumpkin and spices, blend to combine.
  3. Transfer to container with lid, add chia seeds, and stir to combine.
  4. Cover and refrigerate several hours to overnight. (I generally make this the night before.)
  5. Just before assembling to serve, combine instant espresso powder with one or two teaspoons water - just enough to dissolve. Stir this mixture into the cashew cream. 
  6. To serve, layer pumpkin chia pudding and cashew cream in a serving glass / bowl. Top with pecans, cinnamon.

Notes

dairy, egg, soy, oil, and gluten free, vegan

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • McCormick Pumpkin Pie Spice, Pumpkin Flavored Fall Spice, 1.12 oz
    McCormick Pumpkin Pie Spice, Pumpkin Flavored Fall Spice, 1.12 oz
  • Ground Cinnamon, 2.37 Oz
    Ground Cinnamon, 2.37 Oz
  • Terrasoul Superfoods Organic White Chia Seeds, 2 Pounds
    Terrasoul Superfoods Organic White Chia Seeds, 2 Pounds
  • 365 Everyday Value Canned Pumpkin, 15 Ounce
    365 Everyday Value Canned Pumpkin, 15 Ounce
  • Organic Medjool Dates, 2 Pounds
    Organic Medjool Dates, 2 Pounds
  • Elmhurst - Unsweetened Cashew Milk - Vegan
    Elmhurst - Unsweetened Cashew Milk - Vegan
  • Bustelo Instant Coffee. Large 7.05 oz glass jar. Pack of 2
    Bustelo Instant Coffee. Large 7.05 oz glass jar. Pack of 2
  • Raw Organic Cashews
    Raw Organic Cashews
  • Glass Meal Prep with Lids
    Glass Meal Prep with Lids

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 26gFiber: 21gSugar: 29gProtein: 12g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Breakfast

 

about Kristina:

spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

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Filed Under: Breakfast, Chia Pudding!, Dessert, Gluten Free, Meatless Monday, Oil Free!, recipes, Second Breakfast, snacks, Vegan

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Comments

  1. Nicole Dawson says

    October 18, 2017 at 7:30 am

    That’s a festive way to change up my chia seed pudding. Going to try this one soon.

    Reply
  2. Sharon @ What The Fork says

    October 18, 2017 at 6:39 am

    Can’t wait to try this one out!

    Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
Read More…

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