Pumpkin Chia Pudding



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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!

Pumpkin chia pudding in a tulip weck jar, topped with coconut whipped cream, granola and a cinnamon stick.

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.

Ingredients measured out to make pumpkin chia pudding: non diary milk, pumpkin, chia seeds, almond butter, maple syrup and pumpkin pie spice.

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.
Pumpkin chia pudding mixed in a glass pyrex measuring cup.

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!
Overhead shot with three jars of pumpkin chia pudding with toppings including whipped coconut topping and granola.

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 almond 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

More Pumpkin Recipes

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.

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.37 from 143 votes

Pumpkin Chia Pudding

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
Soak Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 3



  • 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.


  • 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. 


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.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: pumpkin chia pudding
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. Delicious! Used maple flavoring and stevia instead of syrup. Skipped the almond butter. Used Tru Whip topping and pecans.

    1. YUM! Sounds amazing, glad this turned out great for you, Diane. Thank you for your review + star rating, I really appreciate it!

  2. 5 stars
    Soooo easy!! Sooo delicious! I used a gf vegan cookie as topping to make an “inverted pumpkin pie “! 👏👏👏👏

  3. 5 stars
    Of course! If you’re planning to add this to a post, you could say:

    “I absolutely love Brittany’s healthy and easy recipes. When I bring her creations to get-togethers, my friends playfully joke that I’m serving ‘bird food.’ However, it’s heartwarming to see how much they look forward to my next dish. Sharing these nutritious recipes has added a special touch to our gatherings.”

    1. I am so glad you’re enjoying my recipes, Jode! Thanks so much for your review + star rating, I appreciate it so much!

  4. OMG I misread the servings and thought I needed to double to 2x size to make 4 servings! Now I have 12 servings 🤦🏼‍♀️ I hope I love it because I’ll be eating it for days 😂

    1. Oh no, sorry that happen, but I hope these turn out great for you! You’ll be surprised how quickly they go! Enjoy!

      1. You are totally right about how quickly it goes! I made my first batch and it only lasted two days. I made another batch (doubled it), but alas you were right about Trader Joe’s chia seeds. They didn’t really absorb as much liquid as they should have, so I added some of another brand I had. Both bags were past their ‘Best By’ date, but the Nutiva brand worked brilliantly on my first go. The second batch isn’t quite as good as the first, but it certainly won’t go to waste. Looking forward to trying some variations on milk (and maybe sweetener) to see how I like it best. 🙂

        1. Hi Sandy! This is so great to hear, I am glad you are loving this recipe. Sorry, they didn’t work out as well the second time around. I have lots of different flavor variations on my site as well. Let me know if you want any recommendations. Thank you for your review + star rating, I really appreciate you taking the time to leave one!

    1. WOO! This is so great to hear, Sheila. I am happy to hear you are loving this recipe. Thank you so much for sharing your review & star rating, it means a lot much to me!

  5. 1 star
    Yuck. Very little pumpkin spice flavor. I guess I need to reduce the chia seeds in recipes that use them because I just don’t really enjoy the taste of chia seeds-lots of them. I guess I’ll just stick to adding a spoonful on my oatmeal.

    1. Hi Jill – Oh no! I am sorry you didn’t enjoy the flavor of this, was your pumpkin spice fresh? Maybe you could’ve added a bit more, some are pretty sensitive to it. You could totally blend this to make more of a creamy pudding. Hope that helps!

  6. I want to start eating healthy and have been looking at the website. The recipes look simple and delicious.

      1. 2 stars
        I’m a big fan of chia pudding, but my problem with this one was the lack of flavour. Needs much more pumpkin and spices.

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