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Vegan Overnight Pumpkin Chia Seed Pudding

Servings 1 person


  • cup coconut milk from a can, not a carton - You can use other non-dairy milks too, but this will make the creamiest pudding
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1 1/2 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons pumpkin puree not pumpkin pie filling
  • 1/4 cup white chia seeds black is fine too, white is just prettier


  1. Add your coconut milk to your bowl. If your can of coconut has separated into two parts when you open it (a solid part and a watery part), then just throw it in the blender for a minute to blend them both together into a creamy milk before measuring out and adding. Add your spices, maple syrup, vanilla, and whisk to combine. Add your pumpkin puree and whisk to combine again.

  2. Add your chia seeds and stir to combine quickly (if you let them sit there for a few minutes before stirring, they will have congealed together into a big blob). Once all your ingredients are together, give it a quick taste to see if you want to add more syrup for sweetness.

  3. Once your ingredients are together, pour the mixture into a glass jar or container and place in the fridge overnight to set. You could also make this in the morning and it would be ready for your after dinner dessert too.