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Pumpkin Pie Chia Seed Pudding Recipe

Pumpkin Pie Chia Seed Pudding Recipe blends pumpkin puree, warm spices, and chia seeds into a creamy, make-ahead breakfast or snack. It's easy to prepare, nourishing, and perfect for busy mornings or healthy desserts.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Chia Pudding
  • cups milk dairy or plant-based
  • cup chia seeds
  • cup pumpkin puree not pie filling
  • tablespoons maple syrup or honey
  • teaspoon pumpkin pie spice
  • teaspoon vanilla extract
  • pinch salt
Toppings
  • tablespoons chopped pecans optional
  • tablespoons whipped cream optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula
  • Meal Prep Jars
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Whisk milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt until completely smooth.
  2. Stir in chia seeds until evenly distributed with no dry pockets remaining.
  3. Rest for 10 minutes, stir again thoroughly, then divide into serving jars.
  4. Cover and refrigerate for at least 4 hours until thick, creamy, and fully set.
  5. Stir before serving. Add extra milk for a softer texture and top with pecans or whipped cream if desired.

Notes

For a softer pudding, stir in a splash of milk before serving. For a thicker consistency, add an extra tablespoon of chia seeds. Freeze individual portions for convenient meal prep and thaw overnight in the refrigerator. Add crunchy toppings just before serving for the best texture. Customize with cinnamon, nutmeg, or toasted coconut. Store covered in the refrigerator for up to 5 days.