I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

Just one more Thanksgiving-inspired dessert idea that can be made just in time for Thanksgiving (so get on it right now!)!  The last couple of days, I’ve been wanting to make some variation of pumpkin pie that was simple, cruelty-free and healthy (at least healthier than a traditional pumpkin pie).  I dabbled with some ideas and ultimately decided to stay away from a vegan version of a baked pie.  Instead I made something that was a little bit cleaner, made with simpler ingredients, that wasn’t too sweet and could double as a breakfast option and dessert.  

Okay, so I could have just made some of my Pumpkin Pie Green Smoothie Bowls and called it a day, but I wanted something that at least slightly resembled a traditional pie in terms of consistency, texture and color…  Green beers, I’ve seen, but green pumpkin pies, not so much.  I can’t imagine that would be a pretty picture… So I made these individual no-bake Pumpkin-Chia Pies.  

For the pumpkin filling portion of this recipe, instead of using whole chia seeds (like I normally use in chia puddings) I used ground chia seeds—I wanted the texture to be creamier than a traditional chia pudding, to more closely resemble the texture of a traditional pumpkin pie.  Also, the recipe calls for almond milk—I made mine with original, unsweetened almond milk to maintain a lightly sweetened taste, but if you would prefer something with a sweetness similar to a traditional pumpkin pie, you can use a sweetened almond milk.  Or you can always make the recipe as is, give it a taste before you pop it in the fridge, and add some agave to sweeten it to taste at the end.  Oh, and I HIGHLY RECOMMEND topping these babies off with some coconut caramel (as pictured ☝️) if you have some on hand! 

And don’t forget, these require refrigeration over night, so a little bit of advanced planning is required!

Servings Prep Time Cook Time Total Time
4 24 hrs. + 10 mins. 0 mins. 10 mins.


For the pumpkin filling:

  • ¼ cup ground chia seeds
  • ¾ cup pumpkin puree
  • ¼ cup almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

For the crust:

  • ½ cup pecans
  • 5 pitted medjool dates
  • 1 teaspoon maple syrup

For the topping:

  • ½ cup cold coconut milk 
  • 1 teaspoon maple syrup
  • ½ teaspoon cinnamon


  1. Combine chia seeds, pumpkin puree, almond milk, maple syrup, vanilla, pumpkin pie spice and 1 teaspoon cinnamon in a large glass jar and whisk together vigorously until well mixed.  Seal the jar and refrigerate overnight. 
  2. The next day, when ready to serve, combine pecans, dates and maple syrup in a blender and blend until a doughy fudge-like mixture is formed.  Spoon mixture evenly into four small glass jars or glasses, pressing down on the mixture to form a crust.  Set aside.
  3. Using a stand mixer or hand mixer, whisk coconut milk, maple syrup and ½ teaspoon cinnamon on high spend until stiff and fluffy. 
  4. Top each crust with pumpkin pie filling, and finish off with coconut whipped cream. 

Toddler Tip:

Measure out the ingredients for the pumpkin pie filling and let your toddler combine them all and carefully whisk them together in the jar.

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