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Pumpkin Pie Chia Pudding

Author Kendra Fredrickson


  • 1 13.5 oz can coconut milk
  • 1/2 cup chia seeds
  • 1/4 cup pumpkin puree
  • 1/4 cup collagen powder optional
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup maple syrup or honey*


  1. Blend or mix all ingredients, except the chia seeds, in a bowl or blender until well combined.

  2. Stir in the chia seeds to the rest of the mixture. 

  3. Pour into individual jars and store in the fridge for at least one hour. Overnight is best.

  4. *For a low sugar option, simply omit the maple syrup or honey. If you want sweetness but with a zero/low calorie sweetener you can sub for stevia or monk fruit.