Pumpkin Chia Pudding is a nourishing recipe that tastes like dessert. Stir it together in minutes for an easy meal prep idea!
This chia pudding recipe reminds me of a grain-free alternative to overnight oats. All you have to do is stir a few ingredients together, then place the jars in the fridge overnight.
It’s a light meal or snack that you can grab straight from the fridge the next day.
If you’re interested in the potential health benefits of chia seeds, the Mayo Clinic notes that they are high in fiber and omega-3 fatty acids. Paired with pumpkin, which is loaded with beta-carotene, this chia pudding is a nutrient-rich treat!
Ingredients You’ll Need
You can use white or black chia seeds in this recipe; the flavor won’t change either way. Use non-dairy milk, like unsweetened almond milk or coconut milk, to keep this recipe vegan, or choose any other milk you like. It’s also naturally gluten-free!
I use pumpkin pie spice for convenience, but you can use ground cinnamon along with a pinch of ground ginger, nutmeg, and cloves, to make your own pumpkin spice blend.
Feel free to add any other extras you love, such as a splash of vanilla extract, or a tablespoon of your favorite nut butter for added creaminess.
How to Make Pumpkin Chia Pudding
In a large bowl or measuring cup, combine the milk, pumpkin puree, maple syrup, and pumpkin pie spice. This will make the flavorful liquid base for your chia pudding.
Add the chia seeds to the bowl of liquid and whisk well. Using a whisk to mix in the chia seeds, rather than a spoon, will prevent clumping.
Pour the chia mixture evenly into two glass jars with lids, so you’ll have two individual servings later. The jars need to be at least 8 ounces in size, but 12 ounces is even better if you’d like room for toppings.
Store the jars in the fridge for at least 30 minutes, but ideally overnight, to allow the pudding to thicken and develop a gel-like consistency.
When you’re ready to eat, grab a jar from the fridge and remove the lid. Add your favorite toppings, like chopped walnuts, pomegranate seeds, sliced banana, or yogurt. You can even add whipped cream if you want this to taste like 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.
Frequently Asked Questions
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!
Yes, if you’re not a fan of the chia seed texture, 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. You may need to add more flavoring (both sweetness & spice) to this recipe, 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.
You can buy black or white chia seeds at the store, though I think black chia seeds are the most common variety available. Either option will work well in this recipe.
Looking for more pumpkin recipes? Try my Healthy Pumpkin Bars, Pumpkin Oatmeal, or Pumpkin Smoothie for more easy ideas.
Pumpkin Chia Pudding
Equipment
Ingredients
- 1 cup milk of choice
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- ¼ cup chia seeds
- pinch of salt
Instructions
- In a large bowl or measuring cup, combine the milk, pumpkin puree, maple syrup, pumpkin pie spice, and a pinch of salt. 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 evenly into two (8- to 12-ounce) 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 4 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 seed pudding, please leave a comment and star rating below letting me know how you like it.
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!!
Delicious! Thank you!!