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When you have a leftover can of pumpkin to use up, this pumpkin chia pudding recipe is the perfect way to put it to good use. It tastes like pumpkin pie, but with extra fiber in each bite!
If you’re not already familiar with chia pudding, it’s an easy make-ahead breakfast that you can stir together in about 5 minutes. Let it chill in the fridge overnight, and it’s ready to eat for. fast breakfast the next morning.
This pumpkin version is one of my favorites, because it has added veggies. (And therefore more nutrients!) Depending on the type of milk you use, this recipe is naturally dairy-free and vegan friendly, plus it’s gluten-free. It’s perfect for those with special dietary needs, but everyone in my family loves it!
⭐⭐⭐⭐⭐ Featured Review
“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.” – Stacie
Ingredients You’ll Need
- Chia Seeds. I usually find black chia seeds at the store, but they are also available in white. Either option will work for this recipe. When you soak them in liquid, they will plump up and create a gel-like texture, similar to tapioca pudding.
- Pumpkin. I use canned pumpkin for convenience, but homemade pumpkin puree or another pureed winter squash will also work.
- Pumpkin Pie Spice. This spice blend makes the prep work faster, with only one spice to measure. However, if you don’t have this on hand, you can use a mix of cinnamon, ginger, nutmeg, and cloves. (See notes below.)
- Maple Syrup. This natural sweetener pairs perfect with Fall spices and helps give the pudding a pumpkin pie flavor.
- Milk of Choice. You can use any liquid to make chia pudding, so choose your favorite option. I use soy milk for a dairy-free milk that’s higher in protein, but almond milk or regular cow’s milk will work, too.
How to Make Pumpkin Chia Seed Pudding
Step 1:
To get started, gather two 14-ounce jars with lids. You can make as many servings as you’d like to eat in the next 4 days. I’m going to make two jars for this recipe, but feel free to double it if you want to!
In each jar, add 2 tablespoons of chia seeds, a quarter cup of pumpkin puree, a half teaspoon of pumpkin pie spice, a tablespoon of maple syrup, a pinch of salt, and a half cup of your favorite milk. Whisk the ingredients together.
Step 2:
Let the ingredients sit in the glass jars for about 5 minutes, then whisk again. The chia seeds will start to plump almost right away, so stirring them again will help prevent large clumps from forming before you store the jars.
Once the pudding looks well mixed, secure the lid on each jar and transfer them to the fridge. The chia pudding will continue to thicken as it chills and is ready to eat in as little as 2 hours, but you can also store it overnight for an easy breakfast the next day.
Serving Tips
When you’re ready to eat, grab a jar from the fridge and remove the lid. The texture should be quite thick! If you’d like a runnier consistency, add a splash of milk and stir again.
Add your favorite toppings, like chopped walnuts or pecans, and a fruity topping like dried cranberries, pomegranate, or sliced banana. Then it’s ready to eat! If you’d like a sweeter flavor, add an extra drizzle of maple syrup, too.
Pumpkin Chia Pudding Recipe
Ingredients
- ¼ cup chia seeds
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 1 cup milk of choice
Instructions
- To make two servings, start with two 14-ounce jars with lids. Add 2 tablespoons of chia seeds, ¼ cup pumpkin puree, a tablespoon of maple syrup, ½ teaspoon of pumpkin pie spice, a pinch of salt, and a half cup of milk to each jar.
- Use a whisk to mix everything together in each jar, then wait 5 minutes. The chia seeds will start to plump slightly during this time. Then whisk again, to make sure you've broken up any large clumps.
- Secure the lid on the jars and transfer them to the fridge. Let them chill for at least 30 minutes before enjoying them, but they will continue to thicken and plump if you let it chill overnight.
- When you're ready to eat, remove a jar from the fridge and stir well. It's ready to eat chilled right away, with any toppings you like, such as pecans and dried cranberries. For a thinner consistency, you can add an extra splash of milk when serving. Leftovers will keep well in the fridge for up to 4 days.
Video
Notes
Nutrition
More Recipes to Try
- Healthy Pumpkin Bars
- Pumpkin Oatmeal
- Dairy-Free Pumpkin Ice Cream
- Pumpkin Smoothie
- Homemade Pumpkin Spice Latte
If you try this pumpkin chia seed pudding, please leave a comment and star rating below letting me know how you like it.
This is hands-down my favorite chia seed pudding. Not only is the flavor amazing, but the pumpkin gives a little extra texture/thickness that is really pleasing. I even add a little extra pumpkin, and I use agave syrup when I’m out of maple (it tastes just as good). My husband and I love to top this with toasted walnuts and/or toasted pumpkin seeds.
Wow this sounds so good! Choc Zero sells a sugar free maple syrup that is thick, good for baking. I’ve never had chia pudding but I’m willing to try.
2nd time I’ve made this. Delicious, especially for this time of year (November) 🙂
Delicious! Love this.
Hello- Can you tell what the source of transfat is in this recipe? I see it’s a very low number but it surprised the heck out of me. Thanks
My guess is that comes from one of the generic ingredients the nutrition calculator uses. I don’t see any trans fat on my labels at home.
Thanks for your quick response! I love getting recipes from you every week and plan to make this as soon as get some sort of milk. I have everything else. Your amazing!
Delicious! Thank you!!
Meant to give this 5 stars!!
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.
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!)