Ginger Pumpkin Pie Chia Pudding

Ginger Pumpkin Pie Chia Pudding

I had a nice and relaxing long weekend of doing almost absolutely nothing and it was wonderful. Labor Day is always bittersweet for me because it signals the end of summer and I don’t want to accept that. I think the weather feels the same way and wants to rebel because it’s supposed to go up to 96 degrees today in Marin County. I don’t think it’s even gotten that hot this entire summer. As someone who is slightly insane and loves the hot, sweaty weather, I don’t hate it at all. After all, the #1 reason why I moved to California is to avoid winters.

But Fall has some upsides. Well, maybe 2. The leaves turning color and pumpkin. That’s it. Those are the only 2 good things about Fall. Agree to disagree. There was a point in my life when I used to buy 5 cans of pumpkin at a time and finish them all in a week. I clearly had a problem. I have recovered from that phase but I still love pumpkin dearly. And now that it’s September, I think it’s okay for me to post a pumpkin recipe (not that I think that’s it’s ever too early).

This chia pudding tastes just like pumpkin pie filling, and it’s great for breakfast or as a snack. The combination of chia seeds and pumpkin is a nutritional powerhouse loaded with omega-3 fatty acids, key vitamins and minerals, and antioxidants. I love the addition of ginger to anything, but you can omit and reduce the amount if you are not into that. Top with nuts, seeds, or dried fruits for a bit of that crunch factor!Ginger Pumpkin Pie Chia Pudding

Ginger Pumpkin Pie Chia Pudding

Ginger Pumpkin Pie Chia Pudding

Ginger Pumpkin Pie Chia Pudding

Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins


  • 1 cup canned pumpkin
  • 1 cup full-fat coconut milk
  • 3 tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/2 inch ginger, finely grated
  • 1/4 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 2 tsp maple syrup
  • Nuts or seeds (optional) - I topped with sprouted pumpkin seeds


  • Mix together all ingredients (except for nuts or seeds) in a bowl.
  • Place in the fridge for at least 2 hours.
  • Top with nuts or seeds, or eat on its own!

Paleo Vegan Dairy Free Ginger Pumpkin Pie Chia Pudding

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