Pumpkin Chia Pudding is a healthy breakfast that tastes like dessert. You can stir it together in just minutes for an easy make-ahead option!
Why You’ll Love It
Chia seed pudding reminds me of a grain-free alternative to overnight oats. All you have to do is stir a few ingredients together, then place it in the fridge overnight for an easy grab-on-the-go meal the next day.
This recipe is gluten-free, dairy-free when you use a milk alternative like almond milk or coconut milk, and all you need is 5 simple ingredients to assemble it!
Ingredients You’ll Need
What’s in pumpkin chia pudding?
- Pumpkin puree
- Chia Seeds
- Milk
- Maple syrup
- Pumpkin pie spice
I use pumpkin pie spice for convenience, but you can use ground cinnamon instead, or add a pinch of ground ginger and cloves, to make your own. (Try my homemade pumpkin pie spice blend, if you want to keep a jar on hand.)
How to Make It
1. Mix the liquid. In a large bowl, combine the milk, pumpkin puree, maple syrup and pumpkin pie spice. This will make the flavorful liquid base for your chia pudding.
2. Add chia seeds. Pour the chia seeds into the bowl of liquid and whisk well.
I find that using a whisk to mix in the chia seeds is the most effective, as they can sometimes clump together if you only use a spoon to mix.
3. Chill. Pour the chia mixture into two glass jars with lids, so you’ll have two individual servings later, and store in the fridge for at least 30 minutes to allow the pudding to thicken.
I usually make this the night before I plan on eating it, so it can thicken overnight. You can make chia pudding up to 4 days in advance, if you’d like to plan ahead!
4. Enjoy. When you’re ready to eat, grab a jar from the fridge and remove the lid. Add your favorite toppings, like chopped walnuts, sliced banana, or yogurt. (You can even add whipped cream if you want this to taste like a pumpkin pie dessert!)
Pro Tip: You can freeze chia pudding if you’d like to make even more servings in advance.
Chia pudding can be frozen for up to 3 months in an airtight container, and when you’re ready to serve it, just be sure to thaw it in the fridge overnight. It should be ready to eat the next day.
Expert Tips & Common Questions
Which milk works best? I like to use almond milk, oat milk, or hemp milk for a dairy-free chia pudding, but you can also use canned coconut milk if you’d like a thicker, creamier result.
What does chia seed pudding taste like? Chia pudding reminds me of tapioca pudding, with lots of tender seeds to bite into. The chia seeds don’t have a prominent flavor once you add in the pumpkin pie flavors, but the texture is definitely unique!
Pro Tip: Don’t love the chewy texture of chia pudding? You can add these ingredients to a blender, for a silky-smooth pudding instead. Keep in mind that when you blend chia pudding, the flavor of the seeds becomes much more noticeable.
I find that I usually need to add more flavoring (sweetness & spice) when I blend it, along with a little more liquid to help loosen up the texture. You can see what the texture of a blended chia pudding looks like with my Chocolate Chia Pudding.
Which chia seeds work best? You can buy black or white chia seeds at the store, though I think black chia seeds are the most common. Either will work well in this recipe, but the white chia seeds will probably look the prettiest. (I use them in my Millet Cornbread, to keep the color a pretty yellow hue.)
Pumpkin Chia Pudding
Equipment
Ingredients
- 1 cup milk of choice
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1/4 cup chia seeds
- pinch of salt
Instructions
- In a large bowl, combine the milk, pumpkin puree, maple syrup, and pumpkin pie spice. Whisk well, until smooth.
- Add in the chia seeds and mix again. A whisk works best for mixing in this case, so the chia seeds won't clump together.
- Pour the mixture into two glass jars with lids. Store them in the fridge until the chia pudding has thickened, at least 30 minutes, or overnight. When you're ready to eat, stir the pudding and add any toppings you love, such as yogurt, sliced banana, or chopped walnuts. Leftover chia pudding can be stored in the fridge for up to 3 days, or you can freeze it for up to 3 months. (Thaw overnight in the fridge when you want to eat the frozen chia pudding.)
Video
Notes
Nutrition
If you try this Pumpkin Chia Pudding, please leave a comment & star rating below letting me know how you like it!
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Reader Feedback: What’s your favorite make-ahead breakfast?
This is so yummy! Like a slice of pumpkin pie! Made it, then made more, perfect breakfast or desert.
I haven’t even waited for this to chill yet, but the mixture alone is DELICIOUS!!
The pumpkin flavor is just the right intensity! Made with almond milk, the amount of pumpkin spice was perfect. Thank you for this healthy, quick and simple recipe!
I am enjoying this recipe – it is lovely, smooth, and creamy. I have topped it with combinations of coconut whipped cream, Greek yogurt, granola, and fresh strawberries. It is quick, easy, can be used as meal prep item for breakfast or as a treat with lunch. Thank you for this addition to my fav recipes. Incidentally, my brother is s big fan your recipes – just this morning he referred to you as a genius. High praise!
Mine came out kind of goopy. I would make some changes to it. I would try the next one with almond milk instead of regular milk or decrease the amount of regular milk to make it thicker.
I would also halve the pumpkin spice and add cinnamon. That much pumpkin spice is a bit strong and I think the cinnamon would give it more of a pumpkin pie flavor.
Can I use sweet potato pure instead of pumpkin? I grabbed the wrong can 😑
Sure, I think that sounds good, too! Hope you enjoy it.
Made this with oat milk and topped with dates and bananas. Delicious!
So good, and easy! Love it.
I topped with sliced banana and a few chopped walnuts. Such comforting seasonal flavors. Made for a tasty and filling breakfast.
PS: I used almond milk. The texture is perfect. I also thought the amount of spice was spot on.
I used Very Vanilla soy to make it and loved it! THANK YOU for this recipe, it really helps to have a breakfast in the arsenal that incorporates a veggie, omega 3s, protein, AND portability!
This was heavenly, I didn’t expect to like it so much. This will be a regular staple for breakfast and dessert.
Where is the trans fat coming from in this recipe?
There shouldn’t be trans fat in this recipe, but the automatic nutrition calculator sometimes is off based on the ingredients that it chooses to use. (“Milk of choice” might have confused it!)
Wow, this is so amazingly good. I am new to chia puddings and every flavor I have made lately is better than the one before. This pumpkin is my absolute favorite. My son loves it too. I omitted the maple syrup and used Swerve confectioners sugar, 2 TBS and used unsweetened almond milk which reduced the calories and made it just the right amount of sweet. Thanks for the great recipe.
Meant to give this 5 stars!!