Enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare gluten-free low-carb pumpkin pie chia pudding!
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One of the most delightful ways to enjoy classic pumpkin pie on the keto diet is to make some pumpkin pie pudding with chia seeds. It's velvety smooth and has all the same pumpkin spice flavors you love.
One taste, and you'll start creating new reasons to eat it! It's a delicious and healthy part of your breakfast, tastes great after a workout, and is the perfect late-night snack too.
This is also one of the best desserts you can serve at parties because it is free from the most common food allergens and irritants. It's a dairy-free, gluten-free, and nut-free recipe!
If pumpkin is one of your favorite fall flavors, then you are really going to enjoy this pudding.
📋 Ingredients
There are only a few simple ingredients in this luxurious dessert. Here's what you need to make pumpkin chia pudding:
Non-Dairy Milk
To keep it allergen-friendly, I used coconut milk. If you aren't allergic to almonds, then you can use almond milk instead. Always use unsweetened and plain varieties of non-dairy milk.
Pumpkin Puree
You need less than a can of pumpkin puree. It might look similar, but don't use pumpkin pie filling. It has added spices and sugar that will alter the taste of the pudding. Plus, the extra sugar makes it not keto-friendly.
You can make your own pumpkin puree by roasting the pumpkin and pureeing it in a blender or food processor.
Sweetener
Use your favorite liquid or granular sugar substitute. Either choice will dissolve really well in the chia seed pudding and evenly sweeten it.
Spices
I created my own combination of pumpkin pie spices! This includes vanilla extract, cinnamon, nutmeg, ginger, and cloves.
You can easily replace my spices with some pre-mixed pumpkin pie spice.
Chia Seeds
The chia seeds are what bulks up the pudding and give it the trademark texture.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
💭 Quick tips
- The longer you let it set in the refrigerator, the thicker the texture will be.
- Add some homemade keto whipped cream on top.
- Garnish with some cinnamon and a cinnamon stick.
- Store in individual small food storage containers to make it easier to grab and go.
🔪 Instructions
This pumpkin chia seed pudding really does taste just like a pumpkin pie. And, the best part is that it takes less than five minutes to prepare and there is no baking!
All the exact steps are in the printable recipe card. First, I wanted to share a super-quick overview along with some additional tips.
Mix The Ingredients
You literally just dump all the ingredients into the bowl and combine. Yes, that really is it! Just mix them together really well.
You will still be able to see the chia seeds - don't worry, that is how it is supposed to be.
Let The Pudding Set
Then, you need to let the mix sit in the refrigerator, where the chia seeds will do their magic.
After sitting in the refrigerator for a few hours, you have yourself some healthy and delicious pumpkin pie chia pudding! And, it's a terrific low-carb treat!
🍽️ Serving suggestions
What you eat with this keto pudding depends on when you are eating it. If you are going to enjoy it for breakfast, add some more protein to your plate - like these low-carb egg bites. Now you have a filling and healthy start to your day!
This pudding also tastes wonderful with some other keto-friendly desserts. Serve it with a slice of low-carb pecan pie for a decadent treat. Or, add it on top of a coconut flour pie crust and enjoy pumpkin pudding pie.
The options are endless!
🙋 FAQs
Before we get to the pumpkin chia pudding recipe in the printable recipe card, here are some questions people have asked about it.
I have lots of recipes here on Low Carb Yum that use small amounts of pumpkin puree. These cranberry pumpkin muffins only use one cup of pureed pumpkin. An average can of pumpkin puree contains about 1 and ¾ cups.
The coconut milk from the carton works better in this pudding. The fats don't solidify, so it creates a smoother and creamier texture.
This is probably because the seeds are not incorporated completely with the other ingredients. It might help to pulse all the pudding ingredients in a blender before you put it in the refrigerator. You can also try to stir it a few times while it sets up.
If you store it in an airtight container in the refrigerator, it will stay fresh for up to a week.
💛 Why you'll love it
This pudding is a treat that you can enjoy for breakfast without feeling guilty. It also makes a terrific snack or dessert.
I like adding a little homemade sugar-free whipped cream on top. You will want to have this ridiculously easy recipe in your back pocket for those times when you have leftover pumpkin puree.
Or, make it when you crave pumpkin pie and just don't have the time to bake.
📚 Related recipes
If you enjoyed this pumpkin pie chia pudding, here are some more low-carb pudding recipes you should try next. They are some of my favorites!
- Sugar-Free White Chocolate Pudding tastes like a candy bar but only has 3g net carbs in each serving.
- Chocolate Keto Avocado Pudding is really high in healthy fats so your body stays in fat-burning mode.
- Coconut Milk Custard is a dairy-free treat with only 1g net carbs per serving.
- Cranberry Eggplant Bread Pudding has a lot more flavors and textures than the other choices on this list.
- Strawberry Chia Pudding is a sweet and fruity treat made with almond milk.
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📖 Recipe
Pumpkin Pie Chia Pudding
Video
Ingredients
- 1 ½ cup coconut milk or unsweetened almond milk
- ¾ cup pumpkin puree
- 12 drops SweetLeaf stevia drops or 3 tablespoons Swerve
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ginger allspice also works
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ¼ cup chia seeds
Instructions
- Whisk together milk, pumpkin, vanilla, and spices.
- Stir in chia seeds.
- Allow to chill in refrigerator for a couple hours or overnight.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: September 18, 2015… Last Updated: November 4, 2021, with additional recipe information.
Donna
Are the chia seeds gritty?
Lisa MarcAurele
They are small seeds that form a gel around them when they get wet. So there is a little grit when you bite into the seed part.
Brenda
The pumpkin pie chia pudding was so easy and very delicious can’t wait to try the others ….
Stacy
Omgoodness 🤤🤤🤤 i no longer make any other flavor! THA BEST
THANK YOU
Robin
I ABSOLUTELY LOVE THIS! Thank you! It’s like eating pumpkin pie! I added English Toffee liquid stevia and it gives almost a flavor like rum has been added. My Hubby noticed it first.
We have had this pudding with vanilla no sugar added ice cream and I added some to my organic whole milk plain yogurt this morning. Mmmm! I’m going to keep making this over and over. It firmed up better after being in the fridge overnight.
KPeak
Do you use coconut milk in a carton or canned?
Lisa MarcAurele
The carton works better because the fat doesn't solidify so that's what I recommend using.
Robin
I used organic canned coconut milk and lightly warmed it up in the microwave and the solid and liquid mixed together perfectly.
Pam
Delicious! Only change was that I used 3 tablespoons of swerve and added cinnamon. We really enjoyed it!
Lisa Thompson
How long will these keep in the fridge?
Lisa MarcAurele
They've lasted at least a week for me.
CJ
So I made this and after whisking all the ingredients together, put it in the fridge. 3 hours later I went to check on it and all the chia was still on the bottom and the liquid was on top. I tried to stir the chia into the liquid but it had turned into a near solid mass. I used my electric mixer to break it up and incorporate the chia into the liquid. Thus worked so I divided it up into pudding bowls and returned to the fridge. It turned out lively, other than the snag.
Lisa MarcAurele
Some people actually blend chia pudding in a blender to break up the seeds. I go in and stir it as it sets so the seeds don't settle at the bottom.