Pumpkin Spice Chia Pudding Recipe

This gluten-free, dairy-free, sugar-free, vegan chia pudding brings all the tastes of fall together in one place. Enjoy this pumpkin spiced pudding for breakfast or as a midday snack. Recipe makes approximately 3-4 4 oz. servings, or 2 7-8 oz. servings.

Ingredients (organic/biodynamic)

  • 4 pitted Medjool dates
  • 1 c. plant-based milk of choice
  • 1/2 c. fresh or canned pureed pumpkin
  • 1 tsp. vanilla extract
  • 1 tsp. ground Ceylon cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground clove
  • Pinch of Celtic Sea Salt®
  • 1/4 cup chia seeds
  • Plant-based yogurt for topping (optional)


  1. Place the dates into a small bowl or mug, and cover with boiling water. Let sit for approximately 10 minutes.
  2. In a medium-sized bowl, blend together milk, pumpkin, and vanilla until thoroughly mixed.
  3. In a small cup or bowl, combine the four spices together and mix until thoroughly blended.
  4. Add 1 teaspoonful of the spice blend and a pinch of salt to the pumpkin mixture and whisk together to combine.
  5. Drain all water from the dates and add them to the pudding mixture.
  6. Use an immersion blender to mix thoroughly or pour mixture into a tabletop blender and blend until thoroughly mixed.
  7. Taste your pudding base and adjust seasoning as needed, making sure to reserve a little of the spice blend for garnish.
  8. Stir in chia seeds so they’re well distributed throughout the pudding.
  9. Pour mixture into jars or bowls, cover, and refrigerate for at least 1 hour or overnight.
  10. Top with plant-based yogurt, dust with remaining spice blend, and enjoy!

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