Pumpkin pie chia pudding

dessert, Uncategorized


If you are like me and love pumpkin pie, want more of it, but don’t always want to take the time to bake a pie, I think you’ll like this recipe.  It is naturally sweet, and ohh soo good.  When I first made this I couldn’t stop thinking about it, so I just had to make it again, and again….Well you get the picture.  This pudding is smooth and thick and a quick and easy way to use up that frozen pumpkin from last fall`s harvest.  Maybe like me you still have some of those little pie pumpkins lying around.  Just cut them in half, scoop the seeds out, place them on parchment, on a cookie sheet, and bake them up until they are good and soft.  Remove them from the oven and let them cool enough to handle but not completely, the skin and flesh gets a little harder to separate if you wait too long.  Scoop the insides out of each half (you will have nothing but the thinnest skin left over), mash this right away and it will be creamy and lovely.  You can use it right away, or place it in a freezer bag (once it’s cooled completely) for later.  Then you can make as much Pumpkin Pie Chia Pudding as you want.

I grew a bunch of pumpkins this year and my favorite was Pam Pumpkin, and not just cause we share the same name, promise you won’t be disappointed with that one.  I still haven’t gotten to my Long Pie Pumpkins yet (as they are a storage pumpkin) so the verdict is still out on those, but I will try to let you know how they were.

Anyways, nough chat chat, you came for a recipe so here it is.  I would love know what you think, if you loved it as much as I did.


If you take photos I would love to see them.  This is one recipe I just couldn’t wait to share.

Pumpkin pie chia pudding

Pumpkin pie chia pudding


  • 1/4 cup chia seeds ground
  • 3/4-1 cup pitted dates (check for pits, sometimes they're still there)
  • 1/4 tsp. ginger powder,optional
  • 1/16 tsp. Now Better Stevia Powder
  • 1/2 tsp. vanilla extract
  • 1/2 cup 26 % full fat coconut milk, or milk of choice (although coconut milk will make it richer and creamier)
  • 1 cup pumpkin puree


  1. Place all the ingredients in your blender and blend until smooth. Place in a container in the fridge.
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This will thicken as it sits, so a little patience goes a long way, but I understand if you just can’t wait, it will still taste great, but just won’t be as thick as if you leave until the next day.  Nice served topped with whipped coconut cream.  If you really want to go all out, sprinkle some date nut crust in the bowl first, pudding on top, then whipped coconut cream.  Enjoy!


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5 thoughts on “Pumpkin pie chia pudding

  1. When I first saw your recipe I knew I wanted to try it. I love pumpkin pudding but don’t get to make it as my husband loves crust, so all pumpkin goes into pie. But this week I had some left over puree from a pie I was making, so I did your recipe. It is very simple and delicious, and nutritious with the pumpkin, dates and chia seed. Thank you so much for a wonderful idea.

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