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Pumpkin Spice Chia Pudding Pots

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Vegan Pumpkin Spice Chia Pudding Pots | The Vegan Abroad

Thanksgiving is one of my least favorite holidays. I know, I’m being a bit of a Debby Downer over here, but it is just not a holiday that I have ever gotten into. Even in my omnivorous days, I never really liked Thanksgiving food, and don’t get me started on my thoughts on the Thanksgiving leftovers that I was forced to eat for a week after Thanksgiving ended.

There is one thing that I do enjoy about Thanksgiving and that is pumpkin pie. I love pumpkin pie! Unfortunately, the pumpkin pie that my family makes is neither vegan nor healthy, so I haven’t had any in quite some time. Luckily for me, these Vegan Pumpkin Spice Chia Pudding Pots taste extremely similar the pumpkin pie that I used to enjoy. These pots are easy to make, taste delicious, and have the added health benefits of the chia pudding that your normal pumpkin pie is missing out on.

Vegan Pumpkin Spice Chia Pudding Pots
Serves: 2
  • ⅓ cup of chia seeds
  • 1⅓ cup + ¼ cup of almond milk
  • 2 cups of pumpkin puree
  • ¼ cup of maple syrup
  • ½ tbsp. coconut butter
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground allspice
  1. In a bowl, whisk together the chia seeds and 1⅓ cup of almond milk Refrigerate for a few hours, or until the chia forms a gel-like consistency.
  2. In a separate bowl, mix together the remaining ¼ cup of almond milk, pumpkin puree, maple syrup, coconut butter, cinnamon, nutmeg, ginger, and allspice until well combined. Refrigerate until ready to serve.
  3. To assemble: evenly distribute the pumpkin mixture and chia pudding into bowls or layer in a jar.

Interested in making your own pumpkin puree? I have a recipe for that here.

Interested in making your own almond milk? I have a recipe for that here.

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