Pumpkin Chia Seed Pudding is a creamy, wholesome treat packed with fall flavors and nourishing ingredients. I love how it blends the cozy taste of pumpkin spice with the smooth, pudding-like texture created by chia seeds. It’s perfect for breakfast, a healthy snack, or even dessert—especially during pumpkin season.
Why You’ll Love This Recipe
I enjoy how simple and hands-off this recipe is—just mix, chill, and enjoy. It’s full of fiber, omega-3s, and natural sweetness, making it both satisfying and good for me. Plus, it’s naturally dairy-free and vegan if I use plant-based milk, and I can prep it ahead to save time during busy mornings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pumpkin purée (not pumpkin pie filling)
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Chia seeds
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Milk of choice (almond, oat, coconut, or regular)
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Maple syrup or honey
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Vanilla extract
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Pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
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Pinch of salt
Directions
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In a mixing bowl or jar, I combine the pumpkin purée, milk, maple syrup, vanilla extract, pumpkin pie spice, and salt.
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I stir everything together until smooth.
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Then, I add the chia seeds and stir well to make sure they’re evenly distributed.
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I let the mixture sit for 5–10 minutes, then give it another good stir to prevent clumping.
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I cover the bowl or jar and refrigerate for at least 2 hours, or overnight, until it thickens into a pudding-like consistency.
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When I’m ready to eat, I give it a stir and top it with extras like granola, nuts, coconut flakes, or a dollop of yogurt if I want.
Servings and timing
This recipe makes about 2 servings. It takes just 5 minutes to mix everything and about 2 hours (or overnight) to set. I often prep it the night before so it’s ready to grab in the morning.
Variations
Sometimes I swap the maple syrup with dates blended into the milk for a natural sweetener. For extra creaminess, I use full-fat coconut milk. I also like to add a spoonful of almond butter or chopped pecans for a nutty twist. If I want a protein boost, I stir in a scoop of protein powder or Greek yogurt before serving.
Storage/reheating
I store the pudding in an airtight container in the fridge for up to 4–5 days. It’s best served cold, so I don’t reheat it. If it thickens too much in the fridge, I stir in a splash of milk to loosen it up before serving.
FAQs
Can I use canned pumpkin pie filling instead of purée?
I stick with pure pumpkin purée because pumpkin pie filling has added sugars and spices that can throw off the balance of the recipe.
How long does it take for chia pudding to set?
It usually takes about 2 hours to fully set in the fridge, but I prefer letting it sit overnight for the best texture.
Why is my chia pudding runny?
Sometimes I don’t use enough chia seeds, or I don’t stir them properly. Giving the pudding a second stir after 10 minutes helps the seeds distribute evenly and prevents clumps.
Can I freeze pumpkin chia pudding?
I don’t recommend freezing it—it can change the texture and make it watery. It’s best enjoyed fresh from the fridge.
Is this recipe good for meal prep?
Definitely. I often make a big batch and portion it into jars for the week. It stays fresh and tasty, making breakfast or snacks super convenient.
Conclusion
Pumpkin Chia Seed Pudding is one of my favorite fall-inspired recipes because it’s easy, nourishing, and full of cozy flavor. I love how it fits into my routine as a make-ahead breakfast or healthy treat. Whether I’m craving something sweet or just want a filling, fiber-rich snack, this pudding always delivers.
