This healthy and vegan pumpkin chia pudding is the perfect fall breakfast. It's loaded with pumpkin puree and spices, chia seeds, and creamy non-dairy milk, and topped with buttery pecans.
In a bowl or in individual jars, mix all of the ingredients except the pecans together with a whisk. Stir until the ingredients are completely combined and smooth throughout.
Taste the chia pudding and adjust the seasonings and sweetener.
Cover and set in the fridge for at least 4 hours, and preferably overnight.
Remove the pudding from the fridge. If you chilled it in a bowl, spoon it into individual servings.
Top with pecans and an optional drizzle of non-dairy milk or creamer, then serve.
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Notes
Store in the fridge for at least 5 days for an easy breakfast on the go.
Adjust the flavors and toppings to fit your taste.