Pumpkin Pie Chia Pudding

By Sara McGlothlin

As I write this recipe post, it is the first day of fall but also 90 degrees outside. In this transitory time of year, I am mentally so ready for sweaters, boots, and warm breakfast bowls. The reality is that it still feels like summer, so I am walking a line in between, with one foot in fall until colder temperatures force me to jump into the new season with both feet.

This pumpkin pie chia pudding topped with Pumpkin Spice Granola Clusters is the perfect “best of both worlds” breakfast. The flavor is a tip of the hat into fall, while the raw chia pudding is reminiscent of summer.

Pumpkin Pie Chia Pudding

A perfect "best of both worlds" breakfast when in the transitory time between summer and fall. Plant-based satiation with a healthy dose of protein, fiber, and healthy fat. Top with Gratisfied Granola Clusters and any other toppings of choice. Grain-free and vegan.
Prep Time 2 hours
Total Time 2 hours
Course Breakfast
Servings 2 servings


  • 1 cup dairy-free milk of choice I used Malk Oat Milk
  • 1/2 cup pure pumpkin puree not pumpkin pie mix
  • 1/4 cup chia seeds
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maple syrup optional; omit for lower sugar
  • Gratisfied Pumpkin Spice Granola Clusters for topping; see note


  • In a small bowl, combine the dairy-free milk, pure pumpkin, and chia seeds. Whisk vigorously until blended. Add the pumpkin pie spice and maple syrup (if using) and whisk again.
  • Stir frequently for 5-10 minutes to prevent the chia seeds from clumping. Transfer the bowl to the fridge, and allow the mixture to set, at least 2 hours or ideally overnight.
  • Divide the chia pudding into two bowls, top with Granola Clusters and serve


Gratisfied Pumpkin Spice Granola Clusters
Chia pudding can be made up to 5 days in advance. Store in the fridge in an airtight container
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Vegan