Pumpkin Chia Pudding

Why You’ll Love This Recipe

I love how simple this recipe is. I just mix everything up in a bowl, pop it in the fridge, and forget about it until I’m ready to eat. It’s packed with fiber, low in sugar, and naturally dairy-free and vegan. Plus, I can prep it the night before and wake up to a delicious, pudding-like meal that tastes like dessert but fuels me like breakfast. The subtle pumpkin spice adds warmth without being overwhelming, and the maple syrup gives it a natural sweetness that I can adjust to my liking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons chia seeds (I like using white chia seeds for a lighter look)

• 1 cup unsweetened almond milk

• 4 tablespoons pumpkin purée (not pumpkin pie filling)

• ¼ teaspoon pure vanilla extract

• ½ teaspoon pure maple syrup

• ⅛ teaspoon pumpkin pie spice

Directions

1. I start by adding all the ingredients into a medium-sized bowl.

2. I whisk the mixture thoroughly to make sure the chia seeds are well distributed and not clumping.

3. I cover the bowl tightly or pour the mixture into two smaller jars (or one large one) with lids.

4. I refrigerate it for at least 3 hours—though I usually leave it overnight for the best consistency.

5. Before serving, I give it a good stir to break up any clumps and enjoy it chilled. Sometimes I add a little extra almond milk if I want a looser texture.

Servings and Timing

This recipe makes 2 servings.
Prep Time: 5 minutes
Inactive Time: 3 hours (or overnight)
Total Time: 3 hours 5 minutes

Variations

• Make it sweeter: I sometimes add an extra teaspoon of maple syrup or a few drops of liquid stevia if I want a more dessert-like flavor.

• Boost the spice: I double the pumpkin pie spice when I want a bolder flavor, or add a pinch of cinnamon or nutmeg.

• Add toppings: Sliced banana, toasted nuts, granola, or a dollop of coconut yogurt on top make it more filling and fun.

• Use different milk: I’ve made this with oat milk, cashew milk, and even regular dairy milk—it all works well.

• Layer it: For a pretty presentation, I layer the pudding with coconut whipped cream and a sprinkle of cinnamon.

Storage/Reheating

This pudding keeps well in the fridge for up to 4 days. I usually store it in mason jars for an easy grab-and-go option. There’s no need to reheat—it’s meant to be eaten cold, straight from the fridge.

If it thickens too much after sitting, I just stir in a splash of almond milk before serving.

FAQs

Can I use canned pumpkin pie filling instead of purée?

I don’t recommend it. Pumpkin pie filling already has added sugar and spices, which will throw off the flavor and sweetness balance. I always use plain pumpkin purée so I can control everything.

Do I have to use almond milk?

Nope! I’ve made this with oat milk, soy milk, coconut milk, and even regular cow’s milk. Any milk will work—just choose the one I like best.

Can I blend the pudding?

Yes. If I prefer a smoother texture, I blend the mixture after it sets. It gives it more of a mousse-like consistency, which I love when I want something closer to dessert.

Is this recipe keto-friendly?

It can be! I swap the maple syrup for a low-carb sweetener like monk fruit or erythritol and make sure to use unsweetened almond milk. The rest of the ingredients are naturally low in carbs.

Why isn’t my chia pudding thickening?

If it’s still runny after several hours, I check that I used the right amount of chia seeds. Sometimes they clump and don’t absorb properly if not mixed well, so I give it a really good whisk at the start and stir again after 30 minutes.

Conclusion

This pumpkin chia pudding is one of my favorite ways to enjoy fall flavors without spending hours in the kitchen. It’s creamy, spiced just right, and totally customizable. Whether I eat it for breakfast, as a snack, or a guilt-free dessert, it always hits the spot. I love how easy it is to prep and how satisfying it feels—like pumpkin pie in a jar, but way better for me.

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