I love making this Pumpkin Chia Pudding when I’m craving fall flavors but want something light and nourishing.
The creamy texture from chia seeds pairs so well with smooth pumpkin purée, and the cinnamon and nutmeg give it that cozy, pumpkin-pie taste.
The best part is how simple it is—just stir it together the night before, and you’ll wake up to a chilled pudding that’s ready to enjoy. It works as a quick breakfast, a snack, or even a healthy dessert when you want something sweet without the fuss.
Why You’ll Love This Recipe
This pumpkin chia pudding is everything you love about fall desserts, but in a healthier, everyday form. It’s creamy, lightly sweetened with maple syrup, and flavored with warm spices like cinnamon and nutmeg.
The chia seeds absorb liquid to create a thick, pudding-like texture, while the pumpkin purée adds fiber, vitamins, and a natural earthy sweetness. You’ll love how versatile it is—it works as a make-ahead breakfast, a mid-day snack, or even a light dessert.
It’s naturally vegan, gluten-free, and dairy-free, and it’s also easy to customize with toppings or mix-ins. If you love pumpkin pie, this recipe is going to be a staple in your fridge.
What You’ll Need
- 1 cup unsweetened almond milk (or milk of choice)
- ½ cup pumpkin purée (not pumpkin pie filling)
- 3 tablespoons chia seeds
- 2–3 tablespoons maple syrup (to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
Optional Toppings
- Coconut whipped cream
- Pumpkin seeds (pepitas)
- Granola
- Chopped pecans
- Extra cinnamon or nutmeg sprinkle
Pro Tips
- Whisk well at the start and again after 10 minutes to prevent chia clumps.
- Adjust sweetness depending on your preference—pumpkin can be earthy, so balance with more or less maple syrup.
- Chill overnight for the thickest, creamiest pudding texture.
- Make it dessert-like by topping with coconut whipped cream.
- Batch prep multiple jars for a week of grab-and-go breakfasts.
Tools You’ll Need
- Medium mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Mason jars or small containers with lids
- Spoon for serving
Substitutions and Variations
- Milk options: Use oat, soy, or coconut milk for different creaminess levels.
- Spice swap: Use pre-mixed pumpkin pie spice instead of individual spices.
- Sweetener alternatives: Honey, agave, or even stevia can replace maple syrup.
- Nut-free: Skip nut toppings and use seeds or granola instead.
- Protein boost: Add a scoop of vanilla protein powder for a more filling option.
Make-Ahead Tips
- Pumpkin chia pudding can be made up to 5 days in advance and stored in the fridge.
- Portion into jars for easy grab-and-go snacks or breakfasts.
- Keep toppings separate until serving to maintain crunch and freshness.
How to Make Pumpkin Chia Pudding
1. Mix the Base
In a mixing bowl, whisk together almond milk, pumpkin purée, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
2. Add Chia Seeds
Stir in chia seeds and mix thoroughly. Let sit for 10 minutes, then stir again to break up clumps.
3. Chill Overnight
Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and creamy.
4. Top and Serve
Stir before serving. Add toppings like whipped coconut cream, pumpkin seeds, or granola.
Serving Suggestions
- Breakfast jar: Top with granola and nuts for a hearty, energizing morning meal.
- Snack or dessert: Serve with coconut whipped cream and cinnamon for a pie-like treat.
- Layered parfait: Alternate pudding with dairy-free yogurt and fruit for variety.
- Kid-friendly: Add mini chocolate chips or raisins for a fun twist.
Leftovers and Storage
Store pumpkin chia pudding in airtight containers in the refrigerator for up to 5 days.
Stir before serving, and always add toppings fresh for best taste and texture. Freezing is not recommended.
Nutrition & Benefits
Pumpkin is rich in vitamin A, antioxidants, and fiber, making this pudding both nutritious and filling. Chia seeds add plant-based protein, omega-3 fatty acids, and fiber that help keep you satisfied for hours.
With natural sweetness from maple syrup and warming spices that support digestion and blood sugar balance, this recipe is a smart way to enjoy seasonal flavors while nourishing your body.
Recipe FAQ
1. Can I use canned pumpkin pie filling? No, use pure pumpkin purée—pie filling has added sugar and spices.
2. Can I make this without chia seeds? No, chia is what thickens it, but you could try ground flax as an alternative.
3. How do I make it thicker? Add more chia seeds or reduce the milk slightly.
4. Can I eat it warm? Yes, gently warm it on the stovetop or microwave before serving.
5. Is this recipe kid-friendly? Definitely! Kids love the pumpkin pie flavor—just adjust sweetness to taste.
A Cozy, Pumpkin-Pie Inspired Breakfast
This Pumpkin Chia Pudding brings all the comfort of fall flavors into a simple, nourishing jar. It’s creamy, spiced, and satisfying, yet so easy to make ahead for busy mornings.
Whether you enjoy it cold, warmed, or dressed up with toppings, it’s the perfect seasonal breakfast or snack that feels indulgent but fuels your body well.
