If you love all things pumpkin spice but want a healthier, dairy-free way to indulge—this Pumpkin Pie Chia Seed Pudding is the cozy, creamy treat you need in your life.
With warm spices, real pumpkin purée, and a rich, pudding-like texture, it’s like digging into a slice of pumpkin pie… minus the sugar crash and holiday guilt. And the best part? It’s totally make-ahead and meal-prep friendly.
A Comforting, Cozy Treat That Fuels You
This Pumpkin Chia Pudding blends real pumpkin purée with warm fall spices, maple syrup, and almond milk for a cozy, creamy treat.
Chia seeds thicken it into a pudding-like texture packed with fiber and healthy fats. It’s vegan, gluten-free, and perfect for breakfast or a wholesome dessert. With just a few ingredients and minimal prep, it’s comfort food made simple.
What You’ll Need
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 3 tablespoons chia seeds
- 1–2 tablespoons maple syrup (to taste)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of sea salt
Optional Toppings:
- Coconut whipped cream or dairy-free yogurt
- Pumpkin seeds or chopped pecans
- A dash of cinnamon or nutmeg
- Crushed graham crackers (for that pie crust touch)
Pro Tips
- Use pure pumpkin purée – Not to be confused with pumpkin pie filling, which contains added sugar and spices.
- Taste and adjust sweetness – Start with 1 tablespoon of maple syrup and increase to your liking.
- Stir twice – Once when mixing and again after 10–15 minutes to prevent chia clumping.
- Let it chill overnight – The texture thickens and the flavors deepen after several hours.
- Top it right before serving – This keeps whipped cream, nuts, and seeds fresh and crunchy.
Tools You’ll Need
- Mason jar or airtight container
- Measuring cups and spoons
- Mixing spoon or whisk
- Small mixing bowl
- Refrigerator
Substitutions and Variations
- No almond milk? Use oat milk, coconut milk, or soy milk depending on your preference.
- Nut-free? Choose a seed-based milk like flax or rice milk.
- Extra protein? Add a scoop of vanilla or unflavored protein powder, or mix in Greek-style plant-based yogurt.
- Make it a smoothie bowl: Blend the pudding once thickened, then top with granola and banana slices.
- Spice it up: Add a pinch of clove or allspice for a stronger pumpkin spice flavor.
Make-Ahead Tips
Pumpkin pie chia pudding is excellent for meal prep. Mix several jars ahead of time and keep them in the fridge for up to 5 days. It’s great for grab-and-go breakfasts, pre-gym snacks, or even dessert.
For ultimate texture, wait to add any crunchy toppings (like nuts or graham crumbs) until just before eating. If the pudding thickens too much over time, just stir in a splash of milk to loosen it back up.
How to Make Pumpkin Pie Chia Seed Pudding
1. Mix the Pumpkin and Wet Ingredients
In a bowl or mason jar, whisk together pumpkin purée, almond milk, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and a pinch of salt until smooth and fully combined.
2. Add Chia Seeds and Stir
Add the chia seeds to the mixture and stir very well until evenly distributed. Let it sit for 10 minutes, then stir again to prevent clumping.
3. Chill Overnight
Seal the jar or container and refrigerate for at least 4 hours, or ideally overnight. The pudding will thicken as the chia seeds absorb the liquid.
4. Add Toppings and Serve
In the morning or just before serving, give it a good stir and top with coconut whipped cream, pumpkin seeds, a sprinkle of cinnamon, or crushed graham crackers for that classic pie feel.
Leftovers and Storage
This pudding keeps beautifully for up to 5 days in the fridge. Store it in individual jars or containers for quick access. If it thickens too much, just add a splash of milk and stir.
Toppings are best added fresh, but you can prep dry toppings in small containers to grab-and-go.
The Pie-Inspired Pudding That’s Good for You
This Pumpkin Pie Chia Seed Pudding is comfort food with benefits. It has all the classic flavors you love—creamy texture, warm spice, and pumpkin goodness—but it’s made with real food ingredients you can feel good about eating.
Perfect for a cozy breakfast, a healthy dessert, or a satisfying midday treat.
Try it this week and let the flavors of fall fill your fridge—no oven required. Let me know how you topped yours in the comments!
