Pumpkin Chia Seed Pudding

5 from 1 vote

This Pumpkin Chia Seed Pudding is a healthy breakfast dish that will remind you of all the amazing flavors of a pumpkin spice latte. Make this delicious no-cook breakfast using my easy recipe (gluten-free, refined sugar-free, and can be made vegan).

You can also try my Pumpkin Spice Granola or Pumpkin Pie Spice Smoothie for a healthy breakfast.

Pumpkin chia seed pudding served in a bowl.
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About Pumpkin Chia Pudding

Pumpkin Chia Seed Pudding is a healthy and delicious breakfast or dessert recipe made using real pumpkin, milk, chia seeds, and pumpkin pie spice.

This quick, no-cook recipe has a mousse-like consistency and comes together in just 5 minutes of active working time.

It is gluten-free, refined sugar-free, nut-free, and can be made vegan or dairy-free.

The recipe to make this Pumpkin Spice Latte Chia Pudding is inspired by my Pumpkin Spice Chai Tea Latte recipe. Serve it for a healthy fall or Thanksgiving breakfast, snack, or dessert.

You can meal prep it, too. Double or triple the recipe, transfer it to individual covered mason jars (glass jars), and refrigerate it for 4-5 days. Just grab one jar, and you can have it on the go.

Here are some more healthy breakfast recipes that you may like

Ingredients

Pumpkin Chia Seed Pudding Ingredients.

This recipe combines a few simple ingredients available at any grocery store.

Chia Seeds are the star ingredient of this pumpkin pie chia pudding recipe. You can use white chia seeds or black chia seeds; that’s totally up to you.

Pumpkin Puree – Make it at home using my homemade Pumpkin Puree recipe or buy a can.

You can replace pumpkin puree with butternut squash or sweet potato puree.

Pumpkin Pie Spice – Make it at home using my Pumpkin Pie Spice recipe or buy a bottle.

Milk – I like to use whole milk (full-fat milk) to make this pudding as it makes it super creamy. However, you can also use skim, low-fat or plant-based milk (non-dairy milk).

Maple Syrup – Sweeten the pudding with maple syrup. You can also use honey, coconut sugar, or agave nectar.

Vanilla Extract – Adds a subtle sweetness with a hint of beautiful aroma.

You can add your favorite protein powder to make this pumpkin pudding healthier.

How To Make Pumpkin Chia Seed Pudding

In a medium mixing bowl, whisk to combine

  • 1 cup whole milk
  • ½ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 2 tablespoon maple syrup
Milk, pumpkin puree, pumpkin pie spice, maple syrup and vanilla extract mixed in a bowl.

Add ¼ cup chia seeds to the bowl and whisk again to incorporate the seeds.

Tip – I find using a wire whisk to mix in the chia seeds is the most effective, as they can sometimes clump together if you only use a spoon.

Chia seeds added to the bowl.

Cover the bowl with a tight-fitting lid and refrigerate for 4-5 hours or until the pudding is thickened.

Add more milk if the pudding has thickened a lot. Check for sweetness and add more sweetener if needed.

Transfer the pudding to individual serving bowls and top with whipped cream, fresh fruits, chopped nuts, or a sprinkle of ground cinnamon. Serve chilled!

Ready pumpkin chia seed pudding.

Pro Tips By Neha

Check chia seeds before adding them to make sure they are not rancid. Rancid chia seeds will have an unpleasant smell and taste.

Toasting the seeds before adding them to the pudding will enhance their flavor.

Pumpkin puree can be replaced with other pureed fruits or vegetables like sweet potato, carrots, or squash.

If you do not like the texture of soaked chia seeds, blend the pudding in a high-speed blender before chilling.

Frequently Asked Questions

How to make vegan pumpkin and chia seed pudding?

To make this pudding vegan, replace dairy milk with any plant-based milk like almond milk, soy milk, oat milk, cashew milk, or coconut milk. All the other ingredients are vegan-friendly.

Can I use pumpkin pie filling instead of pumpkin puree to make this pudding?

Yes, you can. In this case, skip adding sweetener and pumpkin pie spice, as the pumpkin pie filling has them both.

Serving Suggestions

It is a light, fluffy, and healthy pudding that can be served for your fall breakfast, snack, or a guilt-free healthy dessert.

Top the healthy pumpkin chia pudding with your favorite fresh fruits, whipped cream, or a sprinkle of cinnamon powder.

You can also top it with some Pumpkin Spice Granola for a nice crunch.

Healthy fats like nut butter (almond butter, pistachio butter, etc.), toasted and chopped nuts (pecans, walnuts, pistachios, almonds, hazelnuts, etc.), and toasted seeds (pumpkin seeds, hemp seeds, flax seeds, sunflower seeds) are also great topping options.

Freezing the pudding into popsicles and enjoying it on a hot day is also great! It can be a healthy treat for your guests as well.

Storage Suggestions

Pumpkin and chia seed pudding will last 4-5 days in the refrigerator in an airtight container. Do not freeze it; the texture will change once it is thawed.

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This Pumpkin Chia SeedThis Pumpkin Chia Seed Pudding is a healthy breakfast dish that will remind you of all the amazing flavors of a pumpkin spice latte. Make this delicious no-cook breakfast using my easy recipe (gluten-free, refined sugar-free, and can be made vegan). Pudding is a healthy breakfast dish that will remind you of all the amazing flavors of a pumpkin spice latte. You just need 5 minutes to make this easy, delicious no-cook breakfast recipe (gluten-free, refined sugar-free, and can be made vegan).
5 from 1 vote

Easy Pumpkin Chia Seed Pudding Recipe

This Pumpkin Chia Seed Pudding is a healthy breakfast dish that will remind you of all the amazing flavors of a pumpkin spice latte. Make this delicious no-cook breakfast using my easy recipe.
Prep: 5 minutes
Cook: 5 minutes
Soaking Time: 5 hours
Total: 5 hours 10 minutes
Servings: 2 people

Ingredients 

  • 1 cup milk (whole, skim, low-fat or plant-based)
  • ½ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons maple syrup (or honey)
  • ½ teaspoon vanilla extract
  • ¼ cup chia seeds (black or white)
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Instructions 

  • In a medium mixing bowl, whisk to combine milk, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup.
  • Add chia seeds to the bowl and mix again to incorporate the seeds.
  • Tip – I find that using a wire whisk to mix in the chia seeds is the most effective, as they can sometimes clump together if you only use a spoon to mix.
  • Cover the bowl with a tight-fitting lid and refrigerate for 4-5 hours or until the pudding is thickened.
  • Add more milk if the pudding has thickened a lot. Check for sweetness and add more sweetener if needed.
  • Transfer the pudding to individual serving bowls and top with whipped cream, fresh fruits, chopped nuts, or a sprinkle of ground cinnamon. Serve chilled!

Notes

If you don’t like the texture of chia seeds, then blend the ingredients in a blender and then chill them.

Nutrition

Calories: 259kcal, Carbohydrates: 34g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 61mg, Potassium: 427mg, Fiber: 9g, Sugar: 20g, Vitamin A: 9744IU, Vitamin C: 3mg, Calcium: 317mg, Iron: 3mg
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