Healthy pumpkin chia hemp seed pudding! A creamy, dairy-free breakfast pudding that is full of fall flavors. Date-sweetened, vegan, and paleo.
It’s no secret that I’m not into extreme meal prep – you know, where you make everything for the week in one 3-4 hour session. I get too overwhelmed and I don’t like to use up half of my Sunday getting ready for the workweek. But… I do believe that prepping some components ahead of time (hi, Fall Meal Plan!) can change your life for the better.
If it’s smoothie season, breakfast is not a meal I make ahead in any capacity (aside from freezing bananas). But, in the fall and winter, I like something heartier. Currently, on rotation in my house is this pumpkin baked oatmeal and this pumpkin chia hemp seed pudding. Both take just 10 minutes (or less!) to make and will save you lots of time and brain space on weekday mornings.
Pumpkin Chia Hemp Seed Pudding Ingredients
This pumpkin hemp chia pudding is all the things: vegan, paleo, naturally sweetened, gluten-free, and dairy-free. It’s also creamy, full of fall flavor, and healthy. Here’s what’s in it:
Chia Seeds – I love chia seeds because they make the pudding thick and creamy while adding extra fiber (to keep you full!) and omega-3s.
Hemp Seeds – Hulled hemp seeds are small but mighty. They’re perfect for pudding because they’re soft and easily blended. And they’re good for you too – packed with magnesium, iron, fiber, and plant-based omega-3s.
Pumpkin Purée – Not pumpkin pie mix ;). You’re looking for the pure stuff here with just one ingredient. I usually get mine from Trader Joe’s (see all my fall favorites here!), but I also like this brand.
Pumpkin Pie Spice – I get mine at Trader Joe’s and I also like this brand.
Non-Dairy Milk – You can use any unsweetened non-dairy milk you like (I usually use almond). To make the pudding even creamier, use half full-fat coconut milk and half regular non-dairy milk of choice (so 1 cup of each).
Medjool Dates – Dates are a great natural sweetener, full of potassium, B6, niacin, fiber, and a small amount of iron. These are the dates I use.
To make the pumpkin chia hemp seed pudding even more decadent (but still healthy), here are some topping ideas:
- coconut whipped cream (my personal favorite)
- coconut yogurt (this is my favorite brand)
- roughly chopped pecans
- an extra sprinkle of pumpkin pie spice
If you tried this Baked Buffalo Tofu or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!Print
Healthy pumpkin chia hemp seed pudding! A creamy, dairy-free breakfast pudding that is full of fall flavors. Date-sweetened, vegan, paleo, and gluten-free.
- 2 cups unsweetened non-dairy milk (see notes)
- 1/2 cup chia seeds
- 1/2 cup hemp seeds (raw, shelled)
- 1/2 cup pumpkin purée (not pumpkin pie mix!)
- 3–4 pitted Medjool dates
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- coconut whipped cream and/or pecans for topping, optional
- Add all ingredients (except the coconut whipped cream and pecans) to a blender and blend until smooth and creamy. You may need to stop the blender and scrape down the sides a few times until the ingredients are well combined.
- Divide the mixture between four bowls, cups, or jars. Cover and allow to set in the fridge for at least a few hours or overnight.
- When ready to eat, top with coconut whipped cream and/or coarsely chopped pecans if desired.
For even creamier pudding, use 1 cup of full-fat canned coconut milk (shake before opening) + 1 cup unsweetened non-dairy milk of choice.
Keywords: pumpkin chia pudding, hemp seed pudding, pumpkin pudding, pumpkin pie pudding
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