Name: Pumpkin Chia Seed Pudding Recipe
Prep time: 5 min
Total time: 4 h 5 min
Cuisine: American
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

Jump to Recipe· 4.8 from 41 reviews

If you love cozy fall flavors but want a healthy twist on dessert, this Pumpkin Chia Seed Pudding Recipe is seriously going to become your go-to. It’s creamy, lightly spiced, and packed with nutrition thanks to chia seeds and pumpkin puree—plus it’s super easy to whip up. Trust me, once you try it, you’ll be amazed how something so simple tastes this good. Let’s dive in!

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Why This Recipe Works

Simple Ingredients: It uses pantry basics and real pumpkin, making it easy and accessible.
Balanced Flavors: The warm pumpkin pie spice and maple syrup create cozy, natural sweetness without overpowering.
Texture Perfection: Chia seeds soak up the liquid, resulting in a satisfyingly creamy but slightly gelled pudding.
No Cooking Required: Just mix, chill, and enjoy—a great make-ahead treat!

Pumpkin Chia Seed Pudding, healthy pumpkin pudding, fall dessert recipes, vegan chia pudding, cozy pumpkin snack - 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

Every ingredient in this Pumpkin Chia Seed Pudding Recipe plays a starring role in building flavor and texture. Choosing the right pumpkin puree and milk is key here, plus just enough spice and sweetness to make each bite joyful.

Pumpkin Chia Seed Pudding, healthy pumpkin pudding, fall dessert recipes, vegan chia pudding, cozy pumpkin snack - 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: I usually go for almond or oat milk for creaminess, but dairy or even coconut milk work beautifully too.
Pumpkin puree: Be sure to use pure pumpkin and not pumpkin pie filling—that extra sugar and spice can throw off the balance.
Maple syrup: It adds natural sweetness with a lovely depth of flavor; feel free to adjust based on how sweet you like it.
Pumpkin pie spice: This warm blend brings the seasonal vibe without needing to add a dozen separate spices.
Salt: Just a pinch to brighten and balance all those cozy flavors.
Chia seeds: The magic ingredient—they soak up liquid and thicken the pudding while packing in 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.

Tweak to Your Taste

This Pumpkin Chia Seed Pudding Recipe is like a blank canvas, and I love playing around with it to suit my mood or pantry supplies. It’s super forgiving, so you can easily make it your own.

Variation: I’ve swapped maple syrup for honey or agave syrup when I’m out—it changes the sweetness subtly but still delicious. If you’re vegan, stick to pure maple or agave.
Extra Flavor: Sometimes I stir in a splash of vanilla extract or a bit of cinnamon to boost warm spice notes.
Diet-Friendly: Use your favorite plant milk to keep it dairy-free or nut-free as needed.
Texture Adjustment: If the pudding gets too thick overnight, stirring in a little extra milk before serving helps loosen it up.

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

Step 1: Mix the Pumpkin Base

Start by combining your milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup in a medium bowl. I use a whisk here to make sure it’s smooth and all those flavors get mingling right off the bat. You want no lumps of pumpkin or clumps of spice—things should look silky and even. This step sets the delicious foundation for your pudding, so take a moment to get it just right.

Step 2: Add and Stir In the Chia Seeds

Once your pumpkin mixture is smooth, sprinkle in the chia seeds and give it another good stir to distribute them evenly. These little seeds are the pudding’s thickening heroes—they soak up the liquid slowly and turn it into that perfect creamy texture we all love.

Step 3: Let It Chill and Set

Cover your bowl and pop it in the fridge for at least 4 hours. If you can, make it the night before—that way, it’s ready and waiting for you in the morning or afternoon snack time. You’ll know it’s done when it’s thickened up nicely and holds its shape like pudding.

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Pro Tips for Making Pumpkin Chia Seed Pudding Recipe

Use Fresh Pumpkin Puree: I find homemade or fresh canned pumpkin puree makes a noticeable difference in flavor over canned pie filling.
Whisk Well: A thorough whisk before adding chia prevents clumps and ensures even distribution for creamy texture.
Adjust Sweetness After Chilling: Taste your pudding once it’s set—sometimes it needs a touch more maple syrup for your personal preference.
Avoid Over-Thickening: If your pudding is too thick in the fridge, just stir in a splash of milk to loosen it back to your ideal consistency.

How to Serve Pumpkin Chia Seed Pudding Recipe

Pumpkin Chia Seed Pudding, healthy pumpkin pudding, fall dessert recipes, vegan chia pudding, cozy pumpkin snack - 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

I absolutely love topping mine with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg. Fresh fruit like sliced banana, pomegranate seeds, or toasted pecans add a nice contrast of flavor and texture—and it feels a little fancy without extra effort.

Side Dishes

Pair this pudding with a warm cup of chai tea or coffee for a peaceful morning. I’ve also enjoyed it alongside spiced granola or a slice of nutty toast to round out breakfast or snack time.

Creative Ways to Present

For guests, I serve it in small mason jars layered with a bit of crushed ginger snap cookies or granola, topped with a cinnamon stick as a stirrer. It’s simple but delightful—and perfect for fall get-togethers.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3-4 days. Each time I stir it before serving to refresh the texture—sometimes it thickens a bit more but loosens up perfectly with a little stirring.

Freezing

Freezing is a bit tricky here because the chia pudding texture changes when frozen. I usually stick to fresh batches, but if you freeze it, thaw slowly in the fridge and expect a slightly grainier consistency.

Reheating

This pudding is best enjoyed cold, so I don’t typically reheat it. If you like it a bit warmer, just let it sit out at room temperature for 10-15 minutes before eating.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it because pumpkin pie filling contains added sugar and spices, which can throw off the flavor balance and sweetness in the pudding. Pure pumpkin puree gives you full control over the taste.
How long does it take for chia seeds to thicken the pudding?

It typically takes about 4 hours in the fridge for chia seeds to absorb the liquid and thicken properly. Overnight chilling is even better if you want it nice and creamy.
Can I make this pudding vegan?

Yes! Use your favorite plant-based milk like almond, oat, or coconut milk and choose pure maple syrup as your sweetener to keep it vegan-friendly.
What’s the best way to avoid clumps in chia pudding?

Whisk the liquid and pumpkin mixture thoroughly before adding chia seeds, then stir well once you add the seeds. This ensures even distribution and smooth pudding texture.

Final Thoughts

This Pumpkin Chia Seed Pudding Recipe is one of those simple joys that sneak up on you. It’s comforting, nourishing, and surprisingly versatile. Whether you’re craving a healthy dessert, a quick breakfast, or a seasonal snack, this pudding has your back. I hope you enjoy it as much as I do—grab your whisk and pumpkin, and let’s make it together!