This Pumpkin Chia Seed Pudding delivers all the warm flavors of a pumpkin spice latte in a simple, no-cook breakfast or dessert. It’s quick to prepare, naturally gluten-free, refined sugar–free, and can be made vegan by swapping the dairy. Use this easy recipe to enjoy a creamy, mousse-like pudding any time of day.
About Pumpkin Chia Pudding
Pumpkin Chia Seed Pudding blends real pumpkin, chia seeds, milk, and pumpkin pie spice for a satisfying breakfast or a light dessert. The recipe takes only a few minutes of active prep and then sets in the refrigerator to reach a thick, pudding-like texture.
It’s naturally gluten-free and can be made dairy-free or vegan. The pudding is inspired by classic pumpkin-spice flavors and is perfect for fall mornings, holiday breakfasts, or as a healthy snack.
You can easily meal-prep this pudding. Double or triple the ingredients, portion into covered jars, and refrigerate for 4–5 days for grab-and-go breakfasts.
Ingredients
This recipe uses simple, easy-to-find ingredients.
Chia seeds are the base; white or black chia both work well.
Pumpkin puree can be homemade or canned. You may also use butternut squash or sweet potato puree as alternatives.
Pumpkin pie spice provides the signature warmth; use a store-bought blend or your own mixture.
Milk – whole milk creates a very creamy pudding, but skim, low-fat, or plant-based milks (almond, oat, soy, etc.) can be used.
Maple syrup sweetens the pudding; honey, agave, or coconut sugar are acceptable substitutes.
Vanilla extract rounds out the flavor with a gentle aroma.
How To Make Pumpkin Spiced Chia Seed Pudding
Whisk the following in a medium bowl until smooth:
- 1 cup milk
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
Add ¼ cup chia seeds and whisk again to distribute them evenly.
Tip – A wire whisk helps prevent the seeds from clumping; stirring with a spoon can leave lumps.
Cover and refrigerate for 4–5 hours, or until the mixture thickens to a pudding consistency. If it becomes too thick, stir in a little more milk. Taste and adjust the sweetness if needed.
Serve chilled in bowls or jars and garnish with whipped cream, fresh fruit, chopped nuts, or a dusting of cinnamon.
Pro Tips
Always check chia seeds for freshness—rancid seeds smell and taste off.
Toasting chia seeds briefly in a dry pan can deepen their flavor before adding them to the pudding.
If you prefer a smoother texture, blend the mixture in a high-speed blender before chilling.
Pumpkin puree can be substituted with other purees like sweet potato, carrot, or squash.
Frequently Asked Questions
Use a plant-based milk—almond, oat, soy, cashew, or coconut—to replace dairy milk. The rest of the ingredients are already vegan-friendly.
Yes. If you use pumpkin pie filling, omit added sweetener and pumpkin pie spice since the filling typically contains both.
Serving Suggestions
This light pudding is ideal for fall breakfasts, snacks, or a guilt-free dessert. Top it with fresh fruit, a dollop of whipped cream, or a sprinkle of cinnamon.
Add texture and healthy fats with nut butter, chopped toasted nuts (pecans, walnuts, pistachios, almonds), or seeds (pumpkin, hemp, flax, sunflower). For extra crunch, garnish with pumpkin spice granola.
You can also freeze the pudding into popsicles for a cool treat on warm days.
Storage Suggestions
Store the pudding in an airtight container in the refrigerator for 4–5 days. Avoid freezing, as thawing changes the texture.
Pumpkin Chia Seed Pudding Recipe
Ingredients
- 1 cup milk (whole, skim, low-fat, or plant-based)
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 tablespoons maple syrup (or honey)
- ½ teaspoon vanilla extract
- ¼ cup chia seeds (black or white)
Instructions
- In a medium bowl whisk together milk, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup until smooth.
- Add chia seeds and whisk again to combine, making sure there are no clumps.
- Tip – A wire whisk helps distribute the seeds evenly and prevent clumping.
- Cover and refrigerate for 4–5 hours or until thickened to a pudding-like texture.
- If too thick, stir in a little extra milk. Adjust sweetness if needed.
- Serve chilled, topped with fruit, whipped cream, nuts, or a sprinkle of cinnamon.
Notes
Nutrition
Carbohydrates: 34 g,
Protein: 8 g,
Fat: 11 g
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