If you’ve ever wanted to eat pumpkin pie for breakfast—but without the sugar crash—this Pumpkin Pie Chia Pudding is your cozy, nutritious answer.
With rich pumpkin purée, warming spices, and naturally sweet maple syrup, this recipe captures all the comforting flavors of fall in a creamy, fiber-packed pudding.
It’s perfect for a quick breakfast, a post-workout snack, or even a wholesome dessert that tastes indulgent but is surprisingly good for you.
Ready in minutes and full of flavor, this pudding is ideal for meal prep and can be served chilled or gently warmed.
Whether you’re craving something fall-inspired or just love the taste of pumpkin, this chia pudding delivers on taste, texture, and nutrition—no crust required.
Why You’ll Love This Recipe
This chia pudding brings the essence of pumpkin pie to your spoon with none of the guilt. It’s made with real pumpkin, naturally sweetened, and loaded with fiber and plant-based omega-3s from chia seeds.
The warming blend of cinnamon, nutmeg, and cloves gives it that classic holiday flavor, while the creamy consistency makes it incredibly satisfying.
Because it’s so easy to prepare ahead of time, it’s a great option for meal prep.
You can enjoy it straight from the fridge, top it with yogurt or granola, or even warm it up on chilly mornings. It’s flexible, comforting, and a delicious way to sneak in veggies without even trying.
What You’ll Need
- ½ cup chia seeds
- 2 cups unsweetened almond milk (or any milk of choice)
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Pinch of salt
Optional Toppings
- Coconut whipped cream
- Crushed pecans or walnuts
- Extra cinnamon
- Greek or coconut yogurt
- Granola
Pro Tips
- Use pure pumpkin purée for the best texture and flavor. Avoid pumpkin pie filling, which has added sugar and spices.
- Stir your chia pudding twice during the first 15 minutes to prevent clumping and help it set evenly.
- Sweeten to taste—start with 2 tablespoons of maple syrup and adjust as needed.
- Add protein with a scoop of vanilla protein powder or a few tablespoons of Greek yogurt.
- Make it creamy by replacing some milk with full-fat coconut milk or yogurt.
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- Mason jars or airtight containers
- Measuring cups and spoons
Substitutions and Variations
- Dairy-free: Use almond, oat, or coconut milk.
- Nut-free: Skip nuts and top with seeds like sunflower or pumpkin.
- Low-sugar: Replace maple syrup with monk fruit or stevia drops.
- Extra spice: Add ground ginger or allspice for a spicier version.
- More protein: Mix in collagen peptides or protein powder.
Make-Ahead Tips
- This pudding can be made up to 5 days in advance. Store in the fridge in sealed jars or containers.
- For best results, stir the chia seeds twice in the first 15 minutes to prevent clumps before refrigerating overnight.
- Make extra servings by doubling the recipe and portioning into jars for grab-and-go breakfasts.
How to Make Pumpkin Pie Chia Pudding
1. Mix the Ingredients
In a bowl, whisk together the almond milk, pumpkin purée, maple syrup, vanilla extract, and pumpkin pie spices until smooth and well combined.
2. Add the Chia Seeds
Stir in the chia seeds and mix thoroughly. Let the mixture sit for 10 minutes, then stir again to prevent clumping.
3. Chill Overnight
Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken properly.
4. Top and Serve
In the morning, stir the pudding well. Serve chilled or gently warmed, and top with coconut whipped cream, crushed nuts, or your favorite toppings.
Leftovers and Storage
Pumpkin pie chia pudding can be stored in the fridge in airtight containers for up to 4–5 days. It may thicken as it sits—just stir in a splash of milk before serving if needed.
Freezing is not recommended, as the texture can break down after thawing.
Nutrition & Benefits
This recipe is rich in fiber, plant-based protein, and omega-3 fatty acids, thanks to the chia seeds. Pumpkin adds vitamin A, antioxidants, and a creamy texture without added fat.
The warming spices not only taste great but also offer anti-inflammatory benefits, making this a breakfast that supports gut health, immunity, and energy levels.
Recipe FAQ
1. Can I use pumpkin pie filling instead of pumpkin purée?
No—pumpkin pie filling contains added sugar and spices. Stick to pure pumpkin for full control over flavor and sweetness.
2. How long does it take to set?
It needs at least 4 hours to set, but overnight is best for full thickness and flavor.
3. Can I eat it warm?
Yes! Heat gently in a saucepan or microwave before serving, especially cozy during fall and winter.
4. Can I make it higher in protein?
Absolutely—add protein powder or stir in Greek yogurt to boost the protein content.
5. Is it good for kids?
Yes, it’s naturally sweetened, nutrient-dense, and has a soft, kid-friendly texture.
Creamy, Spiced, and Perfect for Fall
This Pumpkin Pie Chia Pudding is a nourishing way to enjoy all your favorite fall flavors in a breakfast that feels indulgent yet fuels your day.
It’s creamy, naturally sweet, and packed with nutrients—perfect for busy mornings or slow weekends alike. Make it once, and you’ll find yourself reaching for it all season long.
