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This pumpkin spice latte chia pudding with the delicious fall flavours you love in a traditional pumpkin spice latte. This recipe is easy to make and naturally vegan, gluten-free and refined sugar-free.
This pumpkin spice latte chia pudding:
- Tastes just like your favourite Fall latte (go team PSL!)
- Naturally vegan, gluten-free and refined sugar-free
- Makes a great breakfast, snack or dessert!
Chia pudding with pumpkin spice and everything nice
We’re not done with pumpkin recipes quite yet my friends. That’s right, I’ve hopped on the bandwagon and I plan to ride it out as long as I can! Because let’s be honest here, all things pumpkin are delicious so let’s enjoy as many pumpkin recipes while it’s still Fall.
Today’s recipe is inspired by the most “famous” Fall drink ever. A pumpkin spice latte. Or if you want to be really trendy, a PSL.
Though this isn’t the first pumpkin related chia pudding recipe on the blog, it is definitely one of my favourites and really tastes like a pumpkin spice latte!
Seriously. We’re talking light and fluffy and loaded with pumpkin spice flavour with a creamy topping and a sprinkle of cinnamon and omg I think I’m in heaven!
You’ll probably find me indulging in this creamy pumpkin spice latte chia pudding
Expert tips for making this recipe
- This pumpkin spice latte chia pudding is made with a mix of full-fat coconut milk and almond milk. This gives it that rich and creamy texture, while still keeping it on the lighter side. If you’re looking for an uber rich & creamy chia pudding for a dessert, you can go ahead and indulge and use ALL coconut milk. Hello rich & creamy dream!
- I also love using homemade almond milk in this chia pudding because, yum. But store bought works great too!
- The recipe calls for pumpkin pie spice, but if you don’t have any on hand you could also make your own. (Super easy blend of some spices you probably already have on hand.) Learn how to here!
- If you want to top this with whipped coconut cream, place your can of coconut milk in the fridge and then scoop off the creamy part on top. Whip it up with your mixer until light & fluffy. You can also top em’ off with coconut yogurt, which is what I did for these.
Other chia pudding recipes to try
- Cinnamon apple pie chia pudding
- Matcha latte chia pudding
- Banoffee pie chia pudding
- Blueberry Chia Pudding
- Snickers Chia Pudding
- Raspberry Chia Pudding
- Chocolate Chia Pudding
If you tried this pumpkin spice latte chia pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Pumpkin spice latte chia pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Vegan
Description
All the flavours you love in a pumpkin spice latte mixed up in a creamy chia pudding!
Ingredients
- 1/4 cup chia seeds
- 1/2 cup coconut milk (full-fat from a can)
- 1/2 cup almond milk
- 2 tbsp maple syrup
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- coconut yogurt or whipped coconut cream to top (optional)
Instructions
- Mix all the chia pudding ingredients together in a bowl for 1-2 minutes until everything is well incorporated.
- Cover and place in the fridge to firm up for at least 2 hours, or overnight.
- Top with coconut yogurt or whipped coconut cream, and a sprinkle of cinnamon.
Notes
Pack these up in little mason jars for the perfect breakfast on the go!
This chia pudding goes really well topped with crushed nuts and bananas.
Store leftovers in a sealed container or jar the fridge for up to 4 days.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 265
- Sugar: 14g
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 5g
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
I want to make this today. Can I use coconut milk from the fridge or does it need to be from a can?
This recipe sounds delicious!
Hi Kathy, you can use either. Coconut milk from a can will result in a richer and creamier chia pudding
Is it only the full fat part at the top of the can that is being used? Or do you shake it up well the can and use like that?
Hey Karen, the “full-fat” is just the regular coconut milk from a can (they sell “light” coconut milk too, which is reduced fat.) no need to scoop up any part off the can, just shake it up and use!
Great recipe, thanks for sharing! I have made this now a number of times and we love it for breakfast with bananas, or a for snack. I usually make a triple batch and put it into 250ml mason jars with enough room at the top to add some toppings. Our favourite topping is toasted coconut. Adds a great texture and the flavour is great with it. The first time I made it with all coconut milk but subsequent times I subbed out the almond milk for oat milk due to a nut allergy. I’ve also used some of the refrigerated type of coconut milk in a pinch as well. Always turns out great Thanks again!!
Thanks Nicole! Sounds like it must be great with coconut on top yumm!
Hi there,
Love all of your chia pudding recipes. How long could I make them in advance / how long do they usually last for. I am going camping and these would be great for breakfast
Hi Sonja, these will last up to a week in the fridge. For camping if you make these a day in advance they should be good for the first morning of camping 🙂
Yay! I found the recipe! I made this last year for Thanksgiving as a dessert as myself and two other guests are vegan/plant based. I didn’t write it down or print it out and have been searching for the last 2 hours for it online. I had not found your blog, I think I found it through another blogger last year, who thankfully gave you credit for it. I finally found it way back on their Insta feed and followed it to you. I LOVED this recipe last year and can’t wait to serve it again. I do have one question, is there a way to blend the small chunks from the coconut fat into the pudding? Doesn’t impact taste, but I’m not a pro at working with coconut milk. Can’t wait to try some of your other recipes!
Hi Meredith. So happy ou found the recipe again! I’m not sure what you mean about blending chunks from the coconut fat?
Sooo delicious! I didn’t have almond milk so I did half coconut milk and half oat milk but otherwise followed the recipe exactly. Thank you for sharing this wonderful recipe.
Thank you for the review! Glad you enjoyed the recipe! You can definitely use any type of plant-based milk you like in this recipe 🙂
So delicious. I added about 3/4 tsp of cinnamon and 1/4 tsp of cloves just for preference. Tastes just like pumpkin pie. Thank you for this recipe!
Hi Melody, thank you for the review! Glad you enjoyed the recipe 🙂
So excited to try this recipe! Also wondering where you got the little glass jars in the pictures would love to pick up some for myself!
Hope you love it Em!
the jars are from the brand weck 🙂
Fine way of describing, and nice paragraph to get information concerning my presentation subject,
which i am going to deliver in school.
Thanks Tamika!
Hey! This is my first comment here so I just wanted
to give a quick shout out and tell you I truly enjoy reading through your blog posts.
Can you suggest any other blogs/websites/forums that go over the same
subjects? Thanks for your time!
Hi Amie, Thank you so much! Some of my other favourite “healthy” food blogs are minimalist baker, love and lemons, cookie and kate, oh she glows, my new roots and the first mess just to name a few 🙂