If you’re looking for a cozy, nutritious treat that’s as easy as pie but without all the fuss, you’re going to love this Pumpkin Chia Seed Pudding Recipe. It combines creamy pumpkin with those little powerhouse seeds we all adore—chia—making it perfect for breakfast, a snack, or even dessert. Trust me, once you try this, it might just become your go-to fall favorite!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples with a pumpkin twist, making it accessible and easy to whip up anytime.
Perfect Texture: The chia seeds absorb liquid perfectly, creating that creamy, pudding-like consistency we all crave.
Customizable Flavor: You can easily adjust sweetness and spices to perfectly match your mood or season.
Nutrient Powerhouse: Combines fiber, protein, and antioxidants, making it a guilt-free treat anytime.

Pumpkin Chia Seed Pudding, healthy pumpkin pudding, fall dessert recipes, quick chia seed pudding, nutritious breakfast ideas - A close-up of a clear glass bowl on a white marbled surface filled with a smooth yellow mixture speckled with small black and brown seeds, being gently stirred by a silver metal whisk with thin, curved wires resting partly in the mixture. The bowl edges are visible with some of the mixture clinging to the inner sides, showing a light texture and fluidity. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Pumpkin Chia Seed Pudding Recipe plays a special role. The pumpkin puree lends that classic fall flavor and creamy texture, while chia seeds thicken it naturally without heating. Here are my favorite tips for picking your ingredients wisely.

Pumpkin Chia Seed Pudding, healthy pumpkin pudding, fall dessert recipes, quick chia seed pudding, nutritious breakfast ideas - Flat lay of a small white ceramic bowl of smooth bright orange pumpkin puree, a few whole brown chia seeds sprinkled next to it on the white marble surface, a small white bowl filled with creamy milk, another small white bowl containing amber maple syrup, a tiny white bowl with reddish-brown pumpkin pie spice powder, and a very small white bowl holding fine white salt crystals, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk of Choice: Whether you pick almond, oat, or good old dairy milk, it affects creaminess and flavor—so choose what you enjoy most.
Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling, for true flavor and no added sugar or spices.
Maple Syrup: The perfect natural sweetener that balances pumpkin’s earthiness without overpowering it.
Pumpkin Pie Spice: Don’t skip this—it gives that warm, cozy blend of cinnamon, nutmeg, and cloves that screams autumn.
Salt: Just a tiny pinch brightens all the flavors but doesn’t make it salty.
Chia Seeds: These nutrient-dense seeds absorb liquid and gel up, creating pudding’s signature texture while boosting fiber and omega-3s.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore most about this Pumpkin Chia Seed Pudding Recipe is how flexible it is. You can tweak sweetness, swap milks, or even add your favorite mix-ins to make it feel like it’s all yours.

Variation: Sometimes, I add a splash of vanilla extract or a bit of espresso powder to deepen the flavor; it’s a small touch that makes it feel like dessert.
Dairy-Free Option: Switching to coconut or almond milk works beautifully and pairs wonderfully with pumpkin’s natural sweetness.
Extra Protein Boost: Stir in a tablespoon of nut butter or protein powder when mixing for a more filling snack, especially post-workout.

Step-by-Step: How I Make Pumpkin Chia Seed Pudding Recipe

Step 1: Whisk Together Your Flavor Base

First, grab a medium bowl and combine your milk of choice, pumpkin puree, pumpkin pie spice, salt, and maple syrup. I like using a whisk so the mixture becomes silky smooth without any clumps from the pumpkin. This part sets the stage for a beautifully fluffy pudding, so take a minute to make sure it’s blended evenly.

Step 2: Stir in the Chia Seeds

Now add your chia seeds directly to the flavor base and mix well. The seeds will start soaking up the liquid and swelling, so you want them evenly distributed right from the start. Don’t worry about stirring too much here—just enough to ensure no seeds clump at the bottom.

Step 3: Chill and Patience, My Friend

Cover your bowl and slide it into the fridge for at least 4 hours, or better yet, overnight. This chilling time is where magic happens—the chia seeds fully absorb the liquid and turn into that creamy pudding texture. If you’re impatient like me, resist the urge to peek—waiting truly is worth it!

Step 4: Serve and Enjoy!

When you’re ready, give the pudding a quick stir to break up any gelled lumps, and dig in cold. Top with whatever makes you happy—maybe whipped cream, fresh fruit, a sprinkle of cinnamon, or some crunchy nuts. I love a handful of toasted pecans for that crunch contrast.

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Tips from My Kitchen

Use Pure Pumpkin: I once grabbed canned pumpkin pie filling by mistake—way too sweet! Stick with pure pumpkin puree for better control over flavor.
Stir After Chilling: If your pudding firms up too much overnight, just whisk it well before serving to get a silkier texture.
Maple Syrup Balance: I like starting with one tablespoon and adjusting for sweetness after chilling if needed, especially if I’m topping with sweet fruit.
Don’t Skip the Chilling: The pudding won’t thicken properly without enough time in the fridge, so don’t be tempted to rush this step.

How to Serve Pumpkin Chia Seed Pudding Recipe

Pumpkin Chia Seed Pudding, healthy pumpkin pudding, fall dessert recipes, quick chia seed pudding, nutritious breakfast ideas - The image shows a spoon holding a small scoop of a layered dessert with two clear glass jars filled with the same dessert in the background. The bottom layer in the jars is a yellowish-brown pudding with visible chia seeds, giving it a slightly bumpy texture. On top of the pudding is a thick, white cream layer lightly dusted with a brown spice, likely cinnamon. One jar has a woman’s hand partly visible holding a spoon covered with the white cream layer and some pudding drips on the rim. The background and surface are smooth with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

My absolute favorite toppings include a dollop of lightly sweetened whipped cream, a dusting of cinnamon, and some chopped toasted walnuts or pecans for crunch. Fresh berries or sliced bananas also pair perfectly if you want a fruity note.

Side Dishes

Because this pudding is lightly sweet and filling, I like to keep sides simple—think toasted cinnamon bread or a handful of granola for some extra texture, and maybe a cup of your favorite coffee or chai tea.

Creative Ways to Present

For a special brunch or dinner, I love layering this pumpkin chia seed pudding in clear glasses with granola and fruit, making a parfait that looks as stunning as it tastes. Sprinkle some edible flowers or a drizzle of honey on top for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3-4 days. I usually keep mine in a small mason jar, which keeps it fresh and makes for an easy grab-and-go snack.

Freezing

Freezing pumpkin chia seed pudding isn’t my favorite because the texture can turn a bit rubbery once thawed. If you want to try, freeze in single portions and thaw gradually in the fridge, then stir well before eating.

Reheating

I personally prefer eating this pudding cold, but if you want it warm, give it a gentle zap in the microwave for 20-30 seconds and stir. Be careful not to overheat or the chia texture can get stringy.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Fresh pumpkin needs to be cooked and pureed into a smooth consistency first. Roasting or steaming works well, then blend until silky. Just use the same amount as canned puree for this recipe.
How sweet should the Pumpkin Chia Seed Pudding be?

Sweetness is totally personal here. I recommend starting with one tablespoon of maple syrup and adjusting after chilling to taste. Remember, toppings can add extra sweetness too!
Can I make this pudding without pumpkin pie spice?

If you don’t have pumpkin pie spice, you can easily mix cinnamon, nutmeg, and a pinch of cloves or allspice. Or just use cinnamon for a simpler version—it’ll still taste delicious.
Is this pudding suitable for vegan diets?

Yes! Just make sure to use a plant-based milk like almond, oat, or coconut milk, and confirm your maple syrup is pure for a delightful vegan-friendly treat.
Can I meal prep this pudding for the week?

Definitely! This pudding holds up well in the fridge for several days, making it a perfect make-ahead option for quick breakfasts or snacks during busy weeks.

Final Thoughts

This Pumpkin Chia Seed Pudding Recipe has been a sweet little ritual for me each fall, especially when I crave something comforting but wholesome. I hope you find the same joy in it, whether you’re cozying up on a crisp morning or need a quick snack to fuel your day. Give it a try—you might just find it becoming your seasonal obsession (in the best way!).

Pumpkin Chia Seed Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 30 reviews

Author: Caroline
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 4 hours 5 minutes
Yield: 2 servings
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Chia Seed Pudding is a creamy, nutritious, and flavorful vegan dessert or breakfast option. Made with pumpkin puree, chia seeds, and a hint of pumpkin pie spice, it offers a delicious way to enjoy seasonal flavors while benefiting from the healthful properties of chia seeds.

Ingredients

Main Ingredients

1 cup milk of choice
1/2 cup pumpkin puree, not pumpkin pie filling
1-2 tablespoons maple syrup, or to taste
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 cup chia seeds

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Instructions

Mix Wet Ingredients: In a medium bowl, combine the milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Whisk thoroughly until the mixture is smooth and evenly blended.
Add Chia Seeds: Stir the chia seeds into the pumpkin mixture, ensuring they are fully incorporated.
Chill: Cover the bowl and refrigerate for 4 hours or until the pudding has set and thickened.
Serve and Garnish: Enjoy the pudding cold. Optionally, top with whipped cream, fresh fruit, a sprinkle of cinnamon, or chopped nuts for added flavor and texture.
Store Leftovers: Store any leftovers in the refrigerator for 3 to 4 days to maintain freshness.

Notes

The nutritional information is based on using 2% milk; values may vary with different milk types.
For a vegan option, use plant-based milk such as almond, soy, or oat milk.
Adjust the maple syrup quantity to your preferred sweetness level.
For added texture, consider mixing in chopped nuts or shredded coconut just before serving.
If no pumpkin pie spice is available, substitute with a mix of cinnamon, nutmeg, and cloves.