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Pumpkin Pie Chia Seed Pudding Overnight Version

This creamy overnight pumpkin pie chia seed pudding combines pumpkin puree, warm spices, chia seeds, and milk for an easy make-ahead breakfast or snack. Prep takes minutes, while the refrigerator creates a rich, spoonable texture by morning.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 8 hours
Servings: 4 bowls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Chia Pudding
  • 1 1/2 cups milk dairy or non-dairy
  • 1/2 cup pumpkin puree plain
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
Optional Toppings
  • 2 tablespoons chopped pecans optional
  • 2 tablespoons whipped cream optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Jar with Lid
  • Refrigerator
  • Spoon

Method
 

  1. Whisk the milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt until completely smooth.
  2. Stir in the chia seeds thoroughly. Let the mixture rest for 5 minutes, then stir again to prevent clumps.
  3. Transfer the mixture into jars or a covered container. Refrigerate overnight, or at least 6 hours, until thick and creamy.
  4. Stir before serving. Add a splash of milk if you prefer a softer texture. Top with pecans or whipped cream, then enjoy.

Notes

For a softer pudding, add extra milk before serving. For a thicker texture, increase chia seeds slightly. Freeze individual portions for up to one month and thaw overnight in the refrigerator. Stir well before serving after chilling or freezing. Customize flavor with extra cinnamon, ginger, espresso powder, or chocolate chips. Store covered in the refrigerator for up to five days.