Introduction

This pumpkin chia pudding is a delicious and nutritious treat, perfect for fall or any time you crave a creamy, spiced snack. It combines the smoothness of pumpkin with the nutritious crunch of chia seeds, lightly sweetened with maple syrup.

Two clear glass cups sit on a white marbled surface, each filled with a thick layer of yellowish chia seed pudding speckled with tiny black seeds, showing a smooth yet textured surface. The pudding fills about three-quarters of the cups, topped with a dollop of white whipped cream and a sprinkle of brown cinnamon powder evenly spread on top. One cup is closer in the foreground while the other is slightly blurred in the background. In the far background, a small white plate with orange slices is softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened almond milk
½ cup pure pumpkin purée
1-2 tablespoons pure maple syrup
1 teaspoon pumpkin pie spice
⅛ teaspoon sea salt
¼ cup chia seeds

Instructions

Step 1: In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until smooth.
Step 2: Stir in the chia seeds until evenly distributed throughout the liquid mixture.
Step 3: Cover the bowl and refrigerate for at least 4 hours, or until the pudding has thickened and the chia seeds have absorbed the liquid.
Step 4: Serve chilled and enjoy this creamy, spiced pudding as a healthy snack or breakfast.

Tips & Variations

Adjust the sweetness by varying the amount of maple syrup according to your taste.
For added texture, top with toasted nuts, seeds, or a sprinkle of granola before serving.
Use coconut milk instead of almond milk for a richer flavor.
Mix in a tablespoon of nut butter to boost protein and create a creamier texture.

Storage

Store the pumpkin chia pudding in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir to refresh the texture. You can enjoy it cold straight from the fridge or let it sit at room temperature for a few minutes.

How to Serve

Two clear glass cups filled with a thick chia seed pudding that is light brown with visible dark chia seeds throughout. Each cup has a dollop of white whipped cream on top, sprinkled with a light dusting of brown spice, likely cinnamon. The cups are placed on a white rectangular board set on a white marbled textured surface. In the background, there is a blurred bowl containing an orange-colored substance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can roast and puree fresh pumpkin to use in this recipe. Make sure it’s cooked until soft and pureed until smooth for the best texture.

How thick should the pudding be when ready?

The pudding should be thick and creamy, similar to custard or yogurt, with the chia seeds fully expanded and gelled.

Pumpkin Chia Pudding Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This Pumpkin Chia Pudding is a creamy, nutritious, and effortlessly delicious treat made with almond milk, pure pumpkin purée, and warm pumpkin pie spices. Naturally sweetened with pure maple syrup and packed with chia seeds, it’s a perfect make-ahead breakfast or snack that’s both satisfying and wholesome.

Author: Marco
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 4 hours 5 minutes
Yield: 2 servings 1x
Category: Breakfast, Snack, Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Liquid Base

1 cup unsweetened almond milk

Main Ingredients

½ cup pure pumpkin purée
¼ cup chia seeds

Sweetener and Seasoning

1–2 tablespoons pure maple syrup
1 teaspoon pumpkin pie spice
⅛ teaspoon sea salt

Instructions

Mix Liquids and Pumpkin: In a medium bowl, whisk together the almond milk, pumpkin purée, maple syrup, pumpkin pie spice, and sea salt until the mixture is completely smooth and uniform.
Add Chia Seeds: Stir the chia seeds into the pumpkin mixture until they are evenly distributed throughout the liquid, ensuring no clumps form.
Refrigerate and Thicken: Cover the bowl with a lid or plastic wrap and refrigerate it for at least 4 hours, or overnight if possible. This allows the chia seeds to absorb the liquid and the pudding to thicken to the perfect creamy consistency.
Serve Chilled: Once thickened, stir the pudding gently, serve it chilled, and enjoy as a healthy breakfast or snack.

Notes

You can adjust the sweetness by adding more or less maple syrup to taste.
For a richer flavor, try using coconut milk instead of almond milk.
Feel free to top the pudding with nuts, seeds, or fresh fruit before serving to add texture and extra nutrients.
Make sure to mix well before refrigerating to avoid clumps of chia seeds.
This pudding can be stored in the refrigerator for up to 3 days.

Keywords: pumpkin chia pudding, vegan pudding, healthy breakfast, gluten free pudding, pumpkin dessert, chia seeds recipe