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Pumpkin chia pudding in a tulip weck jar, topped with coconut whipped cream, granola and a cinnamon stick.
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4.13 from 96 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 Time10 minutes
Soak Time3 hours
Total Time4 hours 10 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin chia pudding
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