Home Recipe Index Meal Type Breakfast Chia Pudding Pumpkin Chia Pudding

Pumpkin Chia Pudding

By Brittany Mullins

4.37

70

Published Sep 03, 2021, Updated Jul 30, 2024

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GFGluten-FreeDFDairy FreeVVeganVGVegetarianPPaleo

This pumpkin chia pudding combines pumpkin, pumpkin pie spice, chia seeds and almond butter for for a creamy and delicious fall breakfast or snack. 

I’m obsessed with all things chia pudding, so naturally I had to create a pumpkin flavor for fall! Cue this pumpkin chia pudding! It’s thick and creamy and loaded with healthy fats and fiber. It’s the perfect make-ahead breakfast or snack and totally satisfies my sweet tooth.

The pumpkin flavor comes from canned pumpkin puree and pumpkin pie spice while the maple syrup adds just a hint of subtle sweetness. To give it a hint of richness, I like to add almond butter to the mix!

This version is great for breakfast or as a snack, but I also have a pumpkin chia mousse that is amazing for dessert so be sure to check that recipe out too!

Chia Seed Health Benefits

Chia seeds are powerful little seeds! When you add them to liquid, they absorb the liquid and form a gel-like consistency.

Why are they so healthy? For starters, they are a great source of omega 3 fatty acids, which help reduce inflammation and have been linked to a lower risk of chronic diseases. They’re a good source of antioxidants, plant-based protein and fiber! Learn more here: health benefits of chia seeds.

Here’s What You Need

• chia seeds – both black and white chia seeds work for this recipe. I used white. Make sure your chia seeds are fresh or they may not absorb the liquid as well and your chia pudding won’t turn out.
• milk – I like almond milk for this recipe but any non-dairy milk will work.
• pumpkin pie spice – homemade pumpkin pie spice is super easy to make, but store-bought works as well.
• canned pumpkin – make sure you check the ingredient list! Look for just “pureed pumpkin“… not pumpkin pie mix. Pumpkin pie mix has added sugar!
• vanilla extract – not pictured here, but it’s the perfect flavor enhancer for chia pudding.
• maple syrup – I like to use maple syrup as a natural sweetener, but feel free to swap this with another liquid sweetener of your choice like honey or agave. Stevia or monk fruit maple syrup would also work if you’re looking for a low-sugar option!
• almond butter – I love the flavor combo of pumpkin and almond and the way that almond butter adds a rich mouth-feel to the chia pudding. Of course, you can swap the almond butter for your favorite nut or seed butter if needed.

Troubleshooting Tips

If you’re having trouble getting your chia pudding to set or turn out correctly, there could be something going wrong. Here are a couple of tips that might help!

• Check your seeds – like I mentioned above, older chia seeds might not absorb liquid as well so make sure you have fresh seeds! You can also try switching brands… I’ve heard complaints from several people that Trader Joe’s chia seeds don’t absorb as much as other brands.
• Stir before letting sit – before you place your chia pudding in the refrigerator to set up, make sure you give it a good stir! I like to stir initially and then a second time about 5-10 minutes in. This breaks up any clumps of seeds and makes sure all of the seeds aren’t resting on the bottom with the liquid on top!
• Add more seeds – if your chia pudding isn’t thick enough, you can add more chia seeds and let it sit a bit longer!
• Don’t like the texture? – try blending it in a high-powered blender! Once blended the mixture will be smooth and creamy like traditional pudding. I do this with my chocolate chia mousse and it’s amazing!

Topping Ideas

I treat chia pudding like yogurt and load it up with toppings. For this pumpkin variation I recommend topping it with whipped cream (I used coconut whip and it was amazing!!), a sprinkle of cinnamon and granola. Try my coconut granola or pumpkin granola if you want to make your own. You could also add chopped pecan or a drizzle of nut butter. If you’re looking for a fruit topping, a few fresh fig slices would be perfect!

Pumpkin Coconut Variation

I’ve updated this post from the original recipe that was a coconut pumpkin version. If you’re a long-time follower looking for that recipe, here’s what you need to do: swap the almond milk with a 15 oz can of coconut milk and top the chia pudding with toasted coconut and a drizzle of almond butter.

How to Store Pumpkin Chia Pudding

One of the best things about chia pudding is how well it stores! This chia pudding can be stored for up to 4-5 days in an airtight container in the refrigerator. Like I mentioned before it’s great for meal prep because of this!

More Chia Pudding Recipes

• Strawberry Chia Pudding
• Coconut Chia Pudding
• Peanut Butter Chia Pudding
• Protein Chia Pudding
• Blueberry Chia Pudding

More Pumpkin Recipes

• Healthy Pumpkin Bread
• Pumpkin Protein Bars
• Pumpkin Oatmeal Cookies
• Flourless Pumpkin Muffins
• Pumpkin Baked Oatmeal
• Pumpkin Brownies

Love chia seeds? Be sure to check out all of my chia pudding recipes, as well as all of the chia seed recipes here on EBF.

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4.37 from 143 votes

Pumpkin Chia Pudding

By: Brittany Mullins

This pumpkin chia pudding combines pumpkin, pumpkin pie spice, chia seeds and almond butter for a creamy and delicious fall breakfast or snack. 

Prep Time: 10 minutes minutes

Soak Time: 3 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 3

Ingredients  

1x2x3x

• ▢ 6 Tablespoons chia seeds, (I used white chia seeds)
• ▢ 1½ cups almond milk, cashew milk or oat milk
• ▢ ½ cup canned pumpkin or homemade pumpkin puree
• ▢ 1 Tablespoon maple syrup
• ▢ 1 Tablespoon almond butter
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 teaspoon vanilla (optional)
• ▢ Toppings: coconut whipped cream, chopped pecans and/or granola

Instructions 

• Stir together chia seeds, milk, pumpkin, maple syrup, almond butter, pumpkin pie spice and vanilla (if using) in a bowl.
• Let mixture soak for 5 minutes. Give it another stir to break up any clumps and divide mixture evenly between three containers.
• Cover and refrigerate for at least 3 hours or overnight. You’ll want to wait until you’re ready to serve the chia pudding before adding your toppings.
• When you're ready to enjoy, top chia pudding with coconut whipped cream, and a sprinkle of cinnamon. You can also add granola, chopped pecans and /or an extra drizzle of almond butter.
• Store leftovers in an air-tight container in the fridge for up to 4-5 days.

Notes

• Maple syrup: Feel free to swap this with another liquid sweetener of choice. 
• Almond butter: You can swap in any nut or seed butter in place of the almond butter. Cashew butter would work great! 
• Pumpkin coconut version: I’ve updated this post from the original recipe that was a coconut pumpkin version. If you’re a long-time follower looking for that recipe, here’s what you need to do: swap the almond milk with a 15 oz can of coconut milk and top the chia pudding with toasted coconut and a drizzle of almond butter. 

Nutrition

Serving: 1/3 of recipe (without toppings) | Calories: 195kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 311mg | Fiber: 8g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Equipment

• Mason Jar (My favorite for storing chia seed pudding)

Additional Info

Course: Breakfast

Cuisine: American

Keyword: pumpkin chia pudding

Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!