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Make this easy-to-make pumpkin pie chia pudding recipe for everyone to enjoy. Perfect to enjoy as a snack, dessert, or breakfast. A rich, delicious, and simple treat for fall that’s made with only 5 ingredients!
You may also want to try my pumpkin overnight oats recipe or my pumpkin pie protein smoothie.
Transform your favorite fall and holiday dessert into a gluten-free, dairy-free, vegan, and whole-30 approved dessert or snack that’s just as delicious but much healthier!
This Pumpkin Pie chia pudding recipe is so creamy and full of pumpkin pie spice flavor, and perfect to enjoy as breakfast, snack, or dessert. Add your favorite toppings like dairy-free coconut yogurt, shaved coconut, pecans, or some chocolate chips. All you need is a handful of simple pantry staple ingredients to make this delicious chia pudding.
Recipe summary
- Easy to make: You only need 5 basic ingredients to make this pumpkin pie chia pudding. Take about 5 minutes to whip up.
- Good for you: Chia seeds are so good for you and so nutritious. They and loaded with fiber and protein.
- So delicious: so rich and delicious, they can be enjoyed as dessert! A healthier way to enjoy pumpkin pie without the quilt.
Ingredients you will need
These are just a list of ingredients you will need. Full measurements are found further down below.
- chia seeds
- coconut milk: or any other milk
- maple syrup: you may use honey
- pumpkin puree: canned works
- pumpkin pie spice
- vanilla extract
- Optional: Plain yogurt to top, oats crackers, extra pumpkin puree
How to make pumpkin chia pudding
- In a medium bowl, whisk to combine chia seeds, milk, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract.
- Mix until you see no lumps. Pour the pudding mixture into a jar or 4 individual serving glasses.
- Cover and store in the refrigerator for at least 2 hours, or overnight, until set. When you’re ready to eat, add a dollop of yogurt on top and an oat cracker, and enjoy cold!
Tips and substitutes
- Store in an airtight container in the fridge for up to 5 days
- Milk: Any milk would work for this recipe, use 2% or almond milk
- Sweetener: I used maple syrup but honey and agave will work just as well.
- Canned pumpkin puree used, but you can make your own!
- Allow the chia seeds to soak in for at least 2 hours or overnight.
- To prevent chia pudding from clumping up, make sure you mix vigorously for a few minutes.
- If you don’t like how chia pudding feels, you can use a high-power blender to blend it all up to a smoother consistency.
Common Questions
Chia seeds are so versatile and can be used in many different ways in your food. Add them to smoothies or add them to your salad dressing. Use them in baking, add over your oatmeal bowl, or make chia pudding!
Not necessarily. You can sprinkle chia seeds over your oatmeal bowl or smoothie bowls. If you plan on making chia pudding, then yes, the chia seeds need to be soaked in some sort of liquid like milk for at least 2 hours.
Chia pudding lasts up to 5-7 days. Store in an airtight container and place in the fridge. Do not leave on your countertop any longer than 30 minutes.
Yes. Chia seeds are perfect for those who are on the keto diet. High in good fats and fiber, and low in carbs. Depending on how you make your chia pudding, it could be very keto-friendly.
What to make with chia seeds
- make chia water or lemonade
- Add over smoothie bowls like this Berry Coconut Smoothie Bowl
- Sprinkle some chia seeds over your salads or oatmeal bowls
- chia seeds work well in baking. I made this homemade wheat Bread recipe using some chia seeds.
- Use them in your granola bars. Check out these chocolate protein bars I added chia seeds.
More pumpkin recipes
- Pumpkin Chocolate Truffle
- Gluten-Free Pumpkin Muffins
- Chocolate Chips Pumpkin Cookies
- Cinnamon Sugar Pumpkin Donuts
- Chocolate Chip Pumpkin Bread
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Pumpkin Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 14.5 ounces coconut milk, one can
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Optional: Plain yogurt to top, dairy-free yogurt, oats crackers, extra pumpkin puree
Instructions
- In a medium bowl, whisk to combine chia seeds, milk, maple syrup, pumpkin puree, pumpkin pie spice and vanilla extract.
- Mix until you see no lumps. Pour the pudding mixture into a jar or 4 individual serving glasses.
- Cover and store in the refrigerator for at least 2 hours, or overnight, until set.
- When you're ready to eat, add a dollop of yogurt on top and an oat cracker, and enjoy cold!
Notes
- Store in an airtight container in the fridge for up to 5 days
- Milk: Any milk would work for this recipe, use 2% or almond milk
- Sweetener: I used maple syrup but honey and agave will work just as well.
- Canned pumpkin puree is used, but you can make your own!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
