Pumpkin Pie Chia Seed Pudding

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Pumpkin Pie Chia Seed Pudding | Real Food RN

Growing up my mom used to buy those Jello Pudding cups (fat-free, no less) and my favorite flavor was the vanilla tapioca. Yes, I know that is odd…everyone loved the double chocolate flavor. But hey, more for me right?

Pumpkin Pie Chia Seed Pudding | Real Food RN

Well, I wanted to recreate a version of the Jello Pudding Cup that is actually healthy, and when you add chia seeds to pudding, it has the same texture as tapioca! In the spirit of fall, I decided to make this one pumpkin pie flavor. Pumpkin pie chia seed pudding was born!

Pumpkin Pie Chia Seed Pudding | Real Food RN
Pumpkin Pie Chia Seed Pudding | Real Food RN

Pumpkin Pie Chia Seed Pudding

A quick and easy pudding recipe with only a few ingredients. Make up some healthy pudding that tastes like pumpkin pie. Serve warm or cold.


  • 1 can (15 oz) organic pumpkin
  • 1 cup milk of your choice (we use raw whole milk, but you can also use non-dairy milks)
  • 2-3 Tbsp coconut sugar
  • 1 tsp vanilla
  • 1 Tbsp pumpkin pie spice blend
  • Pinch sea salt
  • 1/3 cup chia seeds


  • In a medium bowl, whisk together everything except the chia seeds.

  • Pour into a glass pyrex bowl, or any glass container with a lid
  • Add the chia seeds and stir well to combine.

  • Chill for at least 2 hours or overnight.

  • Top with fresh homemade whipped cream, or coconut whipped cream.

Pumpkin Pie Chia Seed Pudding | Real Food RN


Learn how to make homemade whipped cream here.

Check out pyrex bowls here.

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Pumpkin Pie Chia Seed Pudding | Real Food RN

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30 Replies to “Pumpkin Pie Chia Seed Pudding”

    1. My co-op had white chia seeds on sale when I made this recipe. I typically use black though. Not sure if there is any nutritional difference. You can use either 🙂

  1. My favorite was the tapioca too!! Gotta make this soon! Pumpkin EVERYTHING!!! I make an overnight pumpkin oatmeal with chia seeds and kefir…this will be made soon and enjoyed

      1. Why the sad face? I look forward to trying your recipe. My kids eat the oatmeal too and ask for it for dinner sometimes. Thats what we have when we eat breakfast for dinner…no cooking and no waiting.

  2. This looks delicious! Do you know how many ounces of pumpkin are in the can you used? I have some pumpkin puree in my freezer that’s looking for a good recipe, but I don’t want to get the proportions wrong. Thanks!

    1. Hmmm, I guess I might like things too salty….must be my adrenal glands 🙂 I will adjust the recipe as I have heard it from a few others too. Thanks for the feedback!

  3. Made this with the YL cinnamon bark essential oil. Added 4 drops and woo boy, is it cinnamon-y! Guess I'll be the only one eating it, but that's ok, I like cinnamon 😉 now i know the cinnamon bark strength!

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