Pumpkin Chia Pudding

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This pumpkin chia pudding is my go-to healthy fall breakfast that tastes like a dessert! Creamy, sweet, and full of delicious fall flavors, this pumpkin chia seed pudding comes together in minutes. You will love how simple but tasty this no-cook grab-and-go breakfast is!

If you are in the mood for some cozy fall flavors, then you need to make this creamy pumpkin chia pudding! It’ll remind you of a pumpkin spice latte but is full of nutritious ingredients that’ll keep you full til lunch! You will fall in love after your first bite.

A jar of pumpkin chia pudding topped with pecans, yogurt, and a cinnamon stick.

Why You’ll Love This Recipe

It’s very easy to make! You just have to mix together three ingredients in a bowl and allow it to set in the fridge. No cooking required!
The consistency and flavor of this pumpkin chia pudding is like a creamy dessert pudding. Thanks to using coconut milk in addition to the milk, it gives the chia pudding a luscious texture.
Chia seeds are neutral in taste, so they take on whatever you add to them! This chia pudding is full of cozy pumpkin flavor with a hint of vanilla.

Ingredients You’ll Need

Ingredients needed to make pumpkin chia pudding.

chia seeds — you can buy them at almost any major grocery store, and they can last for 4-5 years without refrigeration. Just be sure to store your chia seeds in a cool, dry place. They come in both black and white seeds, but there is no difference in nutritional content. They’re also an excellent source of plant-based protein!
milk — you can use any milk of your choice, from cow’s milk to non-dairy milk. I personally prefer whole milk, but it’s up to you!
canned coconut milk — going 50/50 with regular milk and canned coconut milk will add a wonderfully rich and creamy texture while still keeping the chia pudding light. If you’d like an extremely rich and creamy chia pudding, you can skip the milk and use canned coconut milk completely.
pumpkin puree — make sure you are using pumpkin puree and not pumpkin pie filling. They’re usually side by side on the shelves, but pumpkin pie filling comes pre-spiced and sweetened. Try my homemade pumpkin puree if you can’t find it in a can! Also, did you know pumpkin is quite good for you? To ensure I get all the healthy goodness of the pumpkin puree, I like to make it at home to ensure it’s 100% pumpkin. Got extra puree? Try my pumpkin overnight oats.
almond butter — I like the healthy fats and protein that almond butter provides. It also makes the chia pudding a little more creamy. You can also use peanut butter or another nut butter.
maple syrup — make sure you use real maple syrup and not pancake syrup. They are not the same.
vanilla extract — I always recommend using real vanilla extract and not artificial extract.
pumpkin pie spice — pumpkin pie spice is made up of a wonderful blend of warm spices like cinnamon, ginger, nutmeg, allspice, and cloves, giving the overnight oats its classic flavor.

How to Make Pumpkin Chia Pudding

Set of two photos showing chia seeds and milk added to a bowl.

Set of two photos showing pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice added to the bowl.

Add the chia seeds, milk, pumpkin puree, coconut milk, almond butter, maple syrup, vanilla extract, and pumpkin pie spice to a large mixing bowl. Mix until well combined.

Set of two photos showing before and after pumpkin chia pudding sets.

Let it set for a couple of minutes (5-10 minutes) in the fridge before going back in and giving it a second stir.
Let the chia pudding set in the fridge for at least two hours or overnight.

Set of two photos showing a jar of pumpkin chia pudding then toppings added to it.

Give it a stir before serving, and add in your favorite toppings such as yogurt, whipped cream, chopped pecans, granola, a cinnamon stick, pumpkin pie spice sprinkled over the whip, etc.

Recipe Tips and Notes

If you don’t like the texture of chia seeds, you can add everything to a blender and blend it up like I do with my strawberry chia pudding.
For a thicker pudding, you can add an extra spoonful of chia seeds to the mixture.
You can add a few spoonfuls of Greek yogurt to add even more protein and make the chia pudding even creamier.
As pumpkin puree does not have a strong pumpkin flavor, the pumpkin pie spice does a lot of the heavy lifting in flavoring this chia pudding. Check that your spice bottle is relatively fresh, as stale spices will lead to a disappointing breakfast.
For an on-to-go meal, mason jars are great. 16-ounce wide-mouth mason jars are great if you plan on adding toppings, so you don’t spill anything. I also LOVE a good weck jar.
You can add a couple of tablespoons of protein powder to the chia pudding to add extra protein to it!
Pumpkin puree usually comes in a large can, so this recipe is great for using up leftover puree. However, if you’re opening up a new can of pumpkin puree, you can always freeze leftover pumpkin puree in ice cube molds until ready to use again.

Make Ahead Tips

Meal prep: store the creamy pumpkin chia seed pudding without any toppings in an airtight container for up to 5 days in the fridge.
Freezer: to freeze chia pudding, portion out the pudding in small containers, then freeze! Thaw the chia pudding in the fridge for 6-8 hours/overnight before you’d like to eat it. You can store chia seed pudding in the freezer for up to 2 months.

What are chia seeds?

Chia seeds are tiny seeds from the plant Salvia hispanica. You may recognize them from those cute little chia pet commercials from way back when, but other than a cute terra-cotta pet, the seeds are packed with healthy goodness. Despite being tiny little seeds, an one-ounce (28 grams) serving of chia seeds contains 11 grams of fiber, 4 grams of protein, and 9 grams of fat (5 of which are omega-3s).

A cup of protein chia pudding topped with fresh blueberries with more scattered around.

Want another easy chia pudding recipe for breakfast? Try my protein chia pudding!