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+ servings
chia pudding in a cup with greek yogurt biscuit and more toppings

Easy Pumpkin Chia Pudding

Easy to make chia pudding made with chia seeds, maple syrup, pumpkin puree, coconut milk, and pumpkin spice.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Rest time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Calories 380kcal
Author Rena


  • 1/2 cup chia seeds
  • 14.5 oz coconut milk one can
  • 1/4 cup maple syrup
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • Optional: Plain yogurt to top, dairy-free yogurt oats crackers, extra pumpkin puree


  • 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!


  • 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: we used maple syrup but honey and agave will work just as well.
  • Canned pumpkin puree used, but you can make your own!


Calories: 380kcal | Carbohydrates: 29g | Protein: 6g | Fat: 29g | Saturated Fat: 20g | Sodium: 21mg | Potassium: 433mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4766IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 6mg