Pumpkin Chia Pudding
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Published Sep 03, 2021, Updated Apr 02, 2024
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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!
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 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
- Strawberry Chia Pudding
- Chocolate Chia Pudding
- Vanilla Chia Pudding
- Raspberry 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.
Pumpkin Chia Pudding
Ingredients
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good! Coconut, pumpkin, and maple syrup. What a perfect combo! Can’t wait to taste it 🙂 & the other recipes look delicious too! Especially the pancakes! 🙂
Thanks Heidi! You’ll love it. Let me know how it turns out. 🙂
Girl this is exactly what I want for breakfast! I love the combo of coconut and pumpkin! SO YUM. Pinned!
Oh my goodness! This does look creamy! I love everything about this 🙂
Thanks for the incredible recipe! This pudding looks delicious. Love chia pudding and love pumpkin so the combination has got to be fabulous!
Rae | Love from Berlin
gotta love those healthy fats! full fat coconut milk is my favorite way to add creaminess to recipes! I don’t know whether to make this for dessert, breakfast or both 🙂
It’s been far too long since I’ve made chia pudding and this pumpkin one is perfect! Love using coconut milk in them too, so creamy and delish!
Ohh this looks yummy! I’m all bout everything pumpkin this time of year!
YUM YUM YUM. Making this ASAP 🙂
What a dreamy concoction!
Sounds fantastic! I’m always a fan of chia puddings.
Thanks Sylvie! I hope you get a chance to try it. 🙂
Made this yesterday, had some tonight, my first chia pudding, the texture was a surprise, it was so light and mousse like, it was yummy, thank you for this, my hubby won’t eat it so I used 7oz coconut milk and made a 1/2 batch
I’m so pumped that this was your first chia pudding AND that you liked it! Enjoy the rest of your batch. 🙂
Loving this collection from some of my favorite bloggers!! Your contribution is on point.
Chia pudding is one of my favorite weeknight desserts! I can’t wait to try this coconut pumpkin flavor!
I am all about chia seeds! And this sounds like the perfect Fall recipe. I love that you toasted the coconut and the almond drizzle sounds crazy good!
I don’t normally love chia puddings, but this looks like a good balance of pudding and chia that I could really get into!
Can leftovers be frozen?
Yes! Chia pudding can definitely be frozen.
Another amazing recipe by Brittany. I have been following her recipes for so long and this one is sooooo yummy. If your not into pumpkin or coconut this one isn’t for you! I don’t like pumpkin pie as it’s to rich for me but I really enjoyed this and it’s SO easy to make and tastes delicious.
Ahh yay!! I’m so glad you loved this recipe, Zoe. Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
It’s in the fridge, will try in a few hours. My chia is combined with flaxseed, I use it in either type recipe so hopefully it will work well. I’m a huge punkin fan so jumped on this when I saw it.
How’d it turn out, Gail?!
EBF did it again!! So good!!! I made a batch yesterday and finished it all by myself today. Will be making more soon!
Woo!! This makes me so happy to hear! So pumped this chia pudding was a hit, Nikole! Thanks so much for the review. I really appreciate it!
You mentioned blending if the texture is a problem for you. Do you recommend blending after the pudding is set? Thanks!
Hey Brooke – I would blend this all together before letting is set in the fridge.
This recipe was so good! I love cooking with pumpkin and the chia pudding was another great addition to my pumpkin arsenal. I used coconut milk to make the pudding which was a nice balance with the pumpkin. Then topped my morning bowl with coconut, banana, and almond butter. Certainly a tasty treat! 🙃
Yay!! So happy to hear you loved this pumpkin chia pudding. I love the toppings you used, so yummy! Thanks so much for the review, Gretchen! I really appreciate it :).
Trick or treat! 🙂 Perfect for this season! It looks so yummy!
I’ve tried a lot of chia pudding recipes and this one was by far the best! I’ve made two batches already and top with sliced banana and chocolate chips! I’ve subbed the almond butter for 88 acres sunflower butter and the almond milk for vanilla flax milk, both great substitutions for a nut allergy!
Woo!! So pumped this pumpkin chia pudding was a success, Amber. Thanks so much for trying this recipe out and coming back to leave a review. I really appreciate it!
Very easy recipe. I had all ingredients in the house which was a plus. Tastes great
Yay!! Happy to hear this chia pudding was a hit, Nancy! Thanks for the review :).
Is it possible to leave the almond butter out??
Hi Dina! Yes, you can totally leave the almond butter out if you’d like.
Can you add a protein powder to this to increase amount of protein per serving?
That should be fine! But you may need more liquid. I’d start with an extra Tablespoon or two.
Why only 3 days for storing it? Does some ingredient in here go bad after on 3 days?
Hi Donna – I think this was a typo… so sorry for the confusion. This pudding should last for 5 days in the fridge like the rest of my chia puddings. I have updated the blog post to note that. Thank you so much for pointing that out. Enjoy!
Where do you get 21 g of saturated fats!? That’s a lot…is that the coconut milk version? Otherwise, seems yummy.
Hi there. Thanks so much for pointing this out. The nutrition facts were for the coconut milk version. I’ve updated them for the almond milk version and the saturated fat is down to 1 gram! Hope this helps.
This was tasty! I used unsweetened vanilla almond milk and a stevia sweetened syrup and it turned out great. I love having a healthy make-ahead treat in the fridge. Thank you so much!
YUM! Such a great treat without the guilt. I am happy to hear you are enjoying this recipe, thanks of your review + star rating, I really appreciate it!
Oh my gosh this is so delicious! I made it with half oat milk and half almond milk. Topped it with a sprinkle of vanilla almond granola and a tiny drizzle of maple syrup. Sooo good. Going to try whipping it in the blender next time just to compare the consistency. Thanks
WOO! Sounds absolutely delicious, Lisa. I am excited to hear that you are loving this recipe. Thank you so much for your review + star rating, I really appreciate it!
I want to start eating healthy and have been looking at the website. The recipes look simple and delicious.
Thank you so much, I hope you enjoy my recipes!
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.
Hi Deanna – Thanks for your feedback, you can totally adjust the spices per your preference.
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.
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!
What jars are these?
Hi Cynthia – They are Tulip Jars, HERE is the link!
This is my go to breakfast for the past three weeks. Keeps me full while I work with elementary kiddos.
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!
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 😂
Oh no, sorry that happen, but I hope these turn out great for you! You’ll be surprised how quickly they go! Enjoy!
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. 🙂
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!
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.”
I am so glad you’re enjoying my recipes, Jode! Thanks so much for your review + star rating, I appreciate it so much!
Soooo easy!! Sooo delicious! I used a gf vegan cookie as topping to make an “inverted pumpkin pie “! 👏👏👏👏
Delicious! Used maple flavoring and stevia instead of syrup. Skipped the almond butter. Used Tru Whip topping and pecans.
YUM! Sounds amazing, glad this turned out great for you, Diane. Thank you for your review + star rating, I really appreciate it!