To celebrate the arrival of pumpkin spice season, we're sharing this exclusive Pumpkin Spice Chia Pudding recipe from the Forks Meal Planner. Enjoy this vegan pudding as a guilt-free dessert or a sweet breakfast treat. To sample more exclusive plant-based recipes, sign up for a free trial of our meal-planning service, which includes customizable weekly menus, shopping lists, and weekend-prep strategies.

By Green Evi,


  • ¼ cup chia seeds
  • 2 cups almond milk or plant-based milk of your choice
  • 2 cups pumpkin purée
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch chili powder
  • Ground black pepper
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup (optional)
  • Coconut flakes for garnish (optional)


  • Mix the chia seeds and almond milk in a jar or bowl, and let the mixture set for 5 minutes. Whisk or stir the mixture vigorously to evenly disperse the chia seeds. Cover the jar, and transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, chili powder, and black pepper.
  • Remove the chia pudding from the refrigerator, and stir in the pumpkin purée, dry spice mixture, vanilla extract, and maple syrup (if using). Serve garnished with coconut flakes.

Comments (5)

(4 from 4 votes)

Recipe Rating

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This pudding is wonderful! I used pumpkin oat milk, which happened to be a seasonal item at my store, and the additional pumpkin made it even more scrumptious!


How many calories per serving?


I used 2 tsp pumpkin pie spice instead of cinnamon/ginger/nutmeg/cloves. My partner said "it tastes like Thanksgiving!" But, I think it was missing something despite the tastiness. He cut out sugar a decade ago, but my taste buds are still adjusting, so maybe later on, I'll like it more.


This is so good! I rarely get to eat sweet breakfast because I can’t digest fructose. This is such a delicious treat that feels good to eat. I added flax seed and crushed oats on top. A dollop of cashew cream would make this perfect.

Laura C.

This recipe is tasty. I think I would add a little more cinnamon and nutmeg next time, but overall it was good.

About the Author

Headshot of Green Evi

About the Author

Green Evi

Evi is a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. She loves to spend time in her tiny kitchen, creating delicious meals for friends and family. In her free time she loves to travel, dance, visit farmer’s markets, pet dogs, watch cat videos and go to wonderful exhibitions. She thinks she couldn’t live without green juices, avocado toasts, and her red lipstick. Learn more at her website, and follow her on Instagram and Facebook.
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