Healthy Blended Pumpkin Chia Pudding with 10 grams of protein and 10 grams of fibre per serving! It takes minutes to make, is full of deliciously spiced fall flavour, and tastes like dessert. Great for meal prep!
Love blended chia pudding? Try my Blended Chocolate Chia Pudding and Blended Raspberry Chia Pudding next!
I'm currently very obsessed with this Blended Pumpkin Chia Pudding. It's mindlessly easy to make, perfect for fall with the delicious pumpkin and pumpkin spice flavours, and with plenty of protein and fibre, it keeps you feeling full until lunchtime.
I've been making a batch weekly and eating it for breakfast or dessert with various toppings. Squirty coconut cream and chocolate shavings? Yes please! A sprinkle of pumpkin seed granola and sliced banana? Don't mind if I do!
Mel x
🤍 WHY YOU'LL LOVE MY PUMPKIN CHIA PUDDING
- Thick & creamy. This pumpkin chia pudding is completely smooth (no frogspawn texture!) and is extremely thick and creamy.
- Quick & easy to make. A quick spin in the blender and you're done, but leave it in the fridge a few hours if you want it extra thick.
- Flavour-packed. The fall pumpkin and pumpkin spice flavours hide the chia seed taste well and make the pudding more flavourful the longer it sits in the fridge.
- Protein and fibre-rich. About 10 grams of protein and 10 grams of fibre per serving.
- Meal prep friendly. Make a batch at the weekend and have breakfast or healthy desserts ready all week.
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Pumpkin puree - I use canned pumpkin puree, but you can use homemade if you prefer. Pureed sweet potato or butternut squash also work well.
- Chia seeds - These can be black or white. White seeds will give you a more orange pudding. I used black, and as you can see from my photos, it ended up more light brown.
- Dairy-free milk - Any will do, but this recipe was tested with plain unsweetened soy milk. If your milk is sweetened or has vanilla in it, you might need to make some adjustments to the maple syrup and vanilla to compensate.
- Pumpkin spice. No pumpkin spice? Use this instead: 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, a pinch of cloves, or if you only have cinnamon, that alone will do.
- Nut/seed butter - This is for richness and extra creaminess. It also adds extra healthy fats and protein. Any variety will do. I personally really like this recipe with peanut butter, almond butter or tahini.
- Maple syrup - For the perfect amount of subtle, smoky sweetness. You can use dates instead, but I recommend soaking them in boiling water for 10 to 15 minutes first so they blend absolutely smoothly.
Topping Ideas
You can go 3 ways with this blended pumpkin chia pudding. Grab it and enjoy it as a quick snack, turn it into a decadent dessert, or enjoy it as a healthy, satisfying breakfast. Some toppings I love include:
- Dairy-Free whipped cream and chocolate shavings/chips.
- Sliced banana and chocolate chips or a drizzle of date caramel.
- Granola - I have several recipes that work well with this pudding. Pumpkin seed granola, vegan granola, and tahini granola are my picks.
- Sliced banana or berries. Blueberries work really well with pumpkin.
- Crumbled graham crackers.
- Chopped pecans or walnuts.
- A drizzle of nut butter.
- Ok, it's double the work, but this pumpkin chia pudding layered in a glass with my blended chocolate chia pudding is really delicious!
Recipe
Blended Pumpkin Chia Pudding
Author:Ingredients
- ½ cup (80 grams) chia seeds
- 1¾ cup (420 ml) soy milk (or any other dairy-free milk if you don't mind less protein)
- 1 cup (236 grams) pumpkin puree, not pumpkin pie filling
- 5 tablespoons maple syrup, or 4 to 5 Medjool dates (soak in boiling water for 10 mins, then drain)
- 3 tablespoons nut or seed butter; I like peanut butter, almond butter or tahini best.
- 1½ teaspoons pumpkin spice. See notes for an alternative.
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt (adjust to taste if using table salt)
INSTRUCTIONS
- Add everything to a blender and blend until smooth. It's thick enough to enjoy right away, but gets much thicker and more flavourful if you wait at least a few hours.
- Transfer to individual bowls, jars or one big container, cover, and refrigerate for up to 5 days.
NOTES
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Barbara says
So decedent and sooo yummy! I even snuck in a generous 1/4 cup of hemp seeds to boost the protein up, completely undetectable. You had me at "pumpkin pie for breakfast?"! Haha! Of course I had to make it, and I absolutely love it! Thank you Mel!
Melanie McDonald says
So pleased you enjoyed it, and adding hemp seeds is a great idea. I'm going to do that next time I make it!
Barbara says
Oh, I love that you're going to try it! Thank you for your reply. Hemp seeds are so great for us vegans! Well, they're really just great for anyone!
Marigold Quinn says
Made this yesterday with puree from a sugar pumpkin I roasted the night before and it set beautifully — blending really does make it silkier than the whisked version I used to make. I scaled the batch up by half for my granddaughter's school bake table, so I had to work the chia ratio out again (about 3 tablespoons of chia for every cup of the pumpkin and milk mix keeps it setting without turning gummy). She was fresh from checking her project marks on a grade calculator I use to double-check her project percentages and insisted on measuring every spoonful herself. Lovely autumn pudding — thank you, Mel!
LAURA M BURDEN says
I immediately vomit chia seeds. Can I substitute hemp seeds?
Melanie McDonald says
It's a chia pudding, so if you don't like chia seeds, it's not the recipe for you.
Chris says
I’ll make that Mel when I’m back from holiday, I grew some pumpkin in my garden, will I need to cook them before I puree them?
Melanie McDonald says
Yes, they need to be cooked, then pureed. I cut pumpkins in half, deseed, then put them face down on a lined baking sheet and bake 'til soft. Hope you enjoy the pudding!