This pumpkin pie chia pudding brings you all the flavors of pumpkin pie without all of the work. The pumpkin pudding layer tastes just like pumpkin pie, the granola topping mimics the crust, and the vanilla chia pudding is just like the whipped cream topping!

a small glass jar filled with pumpkin pie chia pudding

I’m declaring the first leaf has fallen, and it’s time for all things Autumn, which means pumpkin! The pumpkin pie layer, made with pumpkin puree, tastes just like pumpkin pie filling. Next is the vanilla chia pudding. If you’ve never had chia pudding, it’s very similar to tapioca pudding in terms of texture. The bottom layer is a cinnamon and raisin granola which mimics the crust of a homemade pumpkin pie. The granola layers is my homemade cinnamon and raisin granola. Of course, you can either use this granola or your own, whichever you prefer.

Ingredients needed

Pumpkin Pie Layer

8 tbsp pumpkin puree
2 tsp pumpkin pie spice
1/2 cup canned coconut milk
2 tbsp pure maple syrup

Vanilla Chia Pudding Layer

2 cups canned coconut milk
1 tsp cinnamon
3 tbsp pure maple syrup
1/3 cup chia seeds
1/2 tsp pure vanilla extract

Granola

2 cups Cinnamon & Raisin Granola (or granola of choice)

two small glass jars of pumpkin pie chia pudding

How to make pumpkin pie chia pudding

In a small mixing bowl, combine the pumpkin pie layer ingredients and stir to combine. Cover the bowl with plastic wrap and store in the refrigerator for at least 30 minutes.
In another small mixing bowl, combine the vanilla chia pudding layer ingredients and stir to combine. Cover the bowl with plastic wrap and store in the refrigerator for at least 30 minutes.
Once the chia pudding has thickened, begin assembling your pudding parfaits. In 4 small jelly jars or similar, add 1/4 cup of granola to the bottom of each jar. Next, spoon the vanilla chia pudding into each jar, forming the next layer. Lastly, spoon the pumpkin pie puree into each jar for the top layer. Sprinkle with granola, serve and enjoy!

three small glass jars of pumpkin pie chia pudding

Recipe FAQs

Is pumpkin pie chia pudding gluten-free?

Yes, this recipe is a gluten-free recipe.

Is pumpkin pie chia pudding dairy-free?

Yes, this recipe is a dairy-free recipe using coconut milk.

How long does chia seed pudding last?

Chia seed pudding will last for up to one week when refrigerated.

Is chia pudding good for you?

Chia seeds are high in fiber which is good for digestion. You can read about the full nutrition facts of chia seeds in this article.

Recommended kitchen tools for this recipe

Wanderlust and Wellness participates in the Amazon affiliate program. Please see my affiliate disclaimer.

Whenever I make chia pudding, I always like to use my glass Weck jars or simple glass canning jars.

Enjoy these other chia seed recipes!

Tropical Chia Kefir Smoothie – a delicious tropical-flavored smoothie with the added benefits of chia seeds and kefir
Pumpkin Spice Chia Pudding – another pumpkin-flavored chia pudding
Key Lime Power Balls with Prebiotics – an easy snack filled with chia seeds and prebiotics
Sunbutter Chocolate Granola Bars – an easy homemade granola bar with chia seeds

Pumpkin Pie Chia Pudding

Yield: 4

This pumpkin pie chia pudding brings you all the flavors of pumpkin pie without all of the work. The pumpkin pudding layer tastes just like pumpkin pie, the granola topping mimics the crust and the vanilla chia pudding is just like the whipped cream topping!

Ingredients

8 Tbsp pumpkin puree
2 tsp pumpkin pie spice
2 1/2 cup canned coconut milk - divided
5 Tbsp pure maple syrup - divided
1 tsp cinnamon
1/3 cup chia seeds
1/2 tsp pure vanilla extract
2 cups Cinnamon & Raisin Granola (or granola of choice)

Instructions

In a small mixing bowl, combine the pumpkin purée, pumpkin pie spice, 1/2 cup coconut milk, and 2 Tbsp. pure maple syrup - stir to combine. Cover the bowl with plastic wrap and store in the refrigerator for at least 30 minutes.
In another small mixing bowl, combine 2 cups coconut milk, 1 tsp. cinnamon, 3 Tbsp. pure maple syrup, 1/3 cup chia seeds, and 1/2 tsp. pure vanilla extract - stir to combine. Cover the bowl with plastic wrap and store in the refrigerator for at least 30 minutes.
Once the chia pudding has thickened, begin assembling your pudding parfaits. In 4 small jelly jars (half-pint or 8 fl. oz. size) or similar, add 1/4 cup of granola to the bottom of each jar. Next, spoon the vanilla chia pudding into each jar, forming the next layer. Lastly, spoon the pumpkin pie puree into each jar for the top layer. Sprinkle with granola, serve and enjoy!

Notes

If you do not have time to make the homemade cinnamon and raisin granola, use a store-bought granola instead.
Be sure to use canned coconut milk - not boxed or bottled that's already in liquid form.
Nutritional Disclaimer

Jennifer

Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.