Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

What’s better than a Keto pumpkin pie?! An easy, no bake pumpkin pie pudding that’s low carb, vegan and has no sugar added! This is the perfect Keto dessert for Thanksgiving or any fall-focused meal idea. Thanks to our friends over at JOI for giving us this major inspiration for this delicious Keto pumpkin pie dessert. Check out the easy recipe below!

Servings: 4 | Prep time: 5 minutes | Total time:  2 hours (including setting time)


1 cup water

2 tbsp JOI Almond Nutbase

½ tbsp SweetMonk sweetener

½ tsp Origin Vanilla Extract 

½ tsp Burlap & Barrel Royal Cinnamon 

¼ tsp Burlap & Barrel Nutmeg

⅛ tsp Burlap & Barrel Buffalo Ginger powder

⅛ tsp clove

⅛ tsp Burlap & Barrel Sweet Allspice

⅛ tsp salt

½ cup pumpkin puree

¼ cup chia seeds

Optional: toasted pumpkin seeds, toasted pecans, or shredded coconut for topping 



  1. Add water, followed by JOI nutbase, Sweet Monk, vanilla, cinnamon, nutmeg, ginger powder, clove, allspice, salt, and pumpkin puree to a blender and blend for 30 seconds.
  2. Taste and adjust seasonings, including sweetness; additional date syrup may be desired.
  3. Pour mixture into a container (glass mason jars work great) and stir in chia seeds.
  4. Stir immediately to break up any clumps. Continue to stir every 5 minutes for 15-20 minutes, and then refrigerate.
  5. Allow to set in the refrigerator for 2+ hours or overnight.
  6. Top with toasted pumpkin seeds, toasted pecans, and shredded coconut as desired and enJOI!


Servings: 4 | Calories: 113 | Net Carb: 4g | Total Fat: 7g | Total Carb: 9g | Fiber: 5g | Protein: 4g


Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.