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Pumpkin Chia Pudding

Pumpkin Chia Pudding: Easy Creamy Fall Recipe

Creamy Pumpkin Chia Pudding made with pumpkin puree, chia seeds, maple syrup, vanilla, and warm pumpkin pie spices. This easy make-ahead fall breakfast is perfect for busy mornings, meal prep, or a cozy seasonal dessert.
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Prep Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 10 minutes
Servings 4

Ingredients
  

Pumpkin Chia Pudding

  • 1 cup pumpkin puree – Use plain pumpkin puree rather than pumpkin pie filling for the best flavor and texture.
  • 2 cups milk – Dairy milk or your favorite unsweetened plant-based milk works well.
  • 6 tablespoons chia seeds – These create the thick creamy pudding texture as they absorb the liquid.
  • 3 tablespoons pure maple syrup – Adds gentle sweetness and pairs beautifully with pumpkin and warm spices.
  • 1 teaspoon vanilla extract – Adds warmth and rounds out the pumpkin flavor.
  • 1 teaspoon pumpkin pie spice – Brings classic cinnamon ginger, and nutmeg notes to the pudding.
  • ½ teaspoon ground cinnamon – Adds extra cozy cinnamon flavor.
  • 1 pinch salt – Balances the sweetness and enhances the other ingredients.

Optional Toppings

  • Chopped pecans – Add a buttery crunch and delicious nutty flavor.
  • Pumpkin seeds – Give the pudding a seasonal finishing touch.
  • Granola – Adds texture and makes the pudding more satisfying.
  • Whipped cream – Creates a creamy dessert-like finish.
  • Ground cinnamon – Adds a fragrant final sprinkle.

Instructions
 

  • Combine the Pumpkin Mixture: Add the pumpkin puree, milk, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt to a medium mixing bowl. Whisk everything together until the mixture is smooth and evenly combined.
  • Add the Chia Seeds: Add the chia seeds to the pumpkin mixture. Stir thoroughly until the seeds are evenly distributed throughout the mixture.
  • Stir Thoroughly: Let the mixture rest for about 5 minutes, then stir it again. This extra stir helps prevent the chia seeds from clumping together and creates a smoother, more consistent pudding.
  • Refrigerate: Divide the mixture between individual jars or airtight containers. Cover and refrigerate for at least 4 hours, or preferably overnight, until the chia seeds have absorbed the liquid and the pudding is thick and creamy.
  • Stir and Adjust: Once chilled, stir the pudding well. If it is thicker than you prefer, add a small splash of milk and stir until you reach your desired consistency.
  • Add Your Favorite Toppings: Spoon the chilled pudding into serving jars or bowls. Top with chopped pecans, pumpkin seeds, granola, whipped cream, or a sprinkle of cinnamon. Serve immediately and enjoy.

Notes

 
  • Use plain pumpkin puree, not pumpkin pie filling.
  • For the creamiest texture, refrigerate the pudding overnight.
  • Stir the pudding once shortly after mixing to prevent chia seeds from clumping.
  • If the pudding becomes too thick, loosen it with a small splash of milk.
  • For a richer dessert-style version, top with whipped cream and toasted pecans.
  • For meal prep, divide the pudding into individual jars before refrigerating.
  • Store covered in the refrigerator for up to 4–5 days.
  • The pudding is best served cold and does not require reheating.
 

Nutrition Facts

 
  • Calories: 240 kcal
  • Carbohydrates: 31 g
  • Protein: 7 g
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Fiber: 9 g
  • Sugar: 18 g
  • Sodium: 85 mg
 
These are estimates and will vary depending on the milk, pumpkin puree, maple syrup, and toppings used.