This healthy plant-based Gluten-Free Vegan Pumpkin and Pecan Chia Seed Pudding is an easy recipe made with only 7 clean, real food ingredients. It can be prepared in under 5 minutes and is the perfect meal prep recipe for a healthy vegan breakfast with the flavors of Fall!
My Gluten-Free Vegan Pumpkin and Chia Seed Pudding recipe is an extension of my love of chia pudding...and of course, pumpkin!
Here's Why This Recipe Works
My top 3 favorite reasons:
- One "Bowl" Recipe
- Easy Meal Prep
- Made With Clean, Real Food Ingredients
One "Bowl" Recipe
I'm calling this a one "bowl" recipe although there's no bowl required.
However, all you need to make this easy recipe is a large 16-ounce glass mason jar - making this a one "jar" recipe!
Easy Meal Prep
This is a really easy and simple recipe that's perfect for meal prep for a quick breakfast or snack.
For example, simply prepare it the night before and you'll have a nutrient-dense breakfast waiting for you in the morning.
Made With Clean, Real Food Ingredients
Chia pudding is a mixture of chia seeds, non-dairy milk, and your favorite fruit or other ingredients with unlimited possibilities.
And I have many chia pudding recipes on my website.
Some of my favorite varieties are my Vanilla Bean and Blueberry Chia Pudding, Pineapple Protein Chia Seed Pudding, Raspberry and Banana Chia Pudding, and Blackberry Pomegranate and Hemp Protein Chia Pudding.
The great thing about chia pudding is there are minimal ingredients needed to make it.
In this recipe, I used only 7 clean, real food ingredients like almond milk, chia seeds, pumpkin puree, pecans, maple syrup, pumpkin pie spice, and vanilla.
You'll love this healthy plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, no-cook, paleo-friendly, contains no refined sugar, and is Medical Medium® compliant.
How To Make This Recipe: Step-by-Step Instructions:
Here is how to make this recipe and I'll show you with step-by-step instructions below:
Step 1: Add All Ingredients Together
Firstly, add all the ingredients to a large 16-ounce glass mason jar.
A mason jar with a lid is the only thing you need to make this recipe.
Step 2: Shake All Ingredients Together
Secondly, seal the lid to the mason jar tightly.
Next, shake it vigorously until all ingredients are evenly distributed and well combined.
You may want to remove the lid to taste it and adjust the sweetener to your preference.
Step 3: Allow The Chia Pudding To Firm
Thirdly, place the mason jar in the refrigerator to thicken and firm for at least one hour.
Remove the lid and stir well before serving.
Step 4: How To Store Your Chia Pudding
Lastly, store the chia pudding in an air-tight BPA-free container (mason jar) in the refrigerator for 1-2 days.
Karielyn's Expert Tips + Ingredient Substitutions:
Here are some of my expert tips to make this recipe perfectly:
Homemade Almond Milk. This is my milk of preference. However, it can be substituted with your favorite non-dairy milk. Another great option is to use JOI Organic Almond Milk made with 100% organic almonds.
Maple Syrup. Feel free to adjust the amount of sweetener to your preference. In addition, any other type of organic liquid sweetener could be substituted.
Pecans. I added "chopped" pecans to give the recipe texture. However, feel free to omit them or substitute them with another type of nut or even pumpkin seeds.
Pumpkin Puree. Make sure you use 100% pumpkin "puree" and not pumpkin "pie filling". In addition, try to buy organic pumpkin puree in a BPA-free can, if possible.
Pumpkin Spice. I love to use my go-to high-quality organic pumpkin pie spice, but you can use whatever you have on hand.
Vanilla Bean Powder. Can be substituted with organic pure vanilla extract. To make this recipe 100% Medical Medium® compliant, substitute with alcohol-free vanilla extract.
Want More Healthy Plant-Based Vegan No-Bake Dessert Recipes?
Check out these:
- Crunchy Raw Protein Balls
- Healthy Peanut Butter Cups
- Cashew Butter Banana Sushi
- or my After The Cleanses™ Medical Medium® Compliant Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Gluten-Free Vegan Pumpkin Spice and Pecan Chia Pudding
Equipment
Ingredients
- 2 cups homemade almond milk
- ½ cup organic chia seeds
- ¼ cup organic pumpkin puree
- ¼ cup organic pecans (chopped)
- ¼ cup organic maple syrup
- 1 teaspoon organic pumpkin pie spice
- ½ teaspoon organic ground vanilla bean powder
Instructions
- Add all ingredients to a 16-ounce glass mason jar and seal the lid tightly.
- Shake vigorously until all ingredients are well combined.
- Taste and adjust the sweetener and/or spices to your preference.
- Seal the top again tightly, and shake again.
- Leave in the refrigerator for approximately 1 hour, or until it firms a little.
- Stir well before serving.
- Optional: Sprinkle additional pecans on top before serving.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Dean says
I have just started putting Chia and coconut flakes in my green smoothie.
Also changed over to rice malt syrup (no fructose). Hope you get to try it.
Karielyn says
Hi there Dean! Thanks for sharing your tips...I LOVE adding chia and coconut (oil) to my smoothies too! 🙂