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Home » Recipes » Breakfast » Pumpkin Chia Seed Pudding

Pumpkin Chia Seed Pudding

By Taesha Butler August 26, 2020 (Updated February 11, 2023) 31 Comments

Servings4 servings
Prep Time5 mins
Jump to Recipe
4.94 from 32 votes

This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes and NO COOKING required, you will love how easy and delicious this simple dessert recipe is!

Two jelly jars filled with pumpkin chia seed pudding and topped with whipped cream and cinnamon. One jar has a spoon in it.

Fall is coming and pretty soon, there with be pumpkin stuff EVERYWHERE! Absolutely everywhere. During the fall, pumpkins seem to take over the world and dominate everyone’s thoughts. Annnndddd it’s totally glorious.

At least in my book. I love fall. Literally everything about it. The upcoming holidays. The change of the seasons. The coziness. And definitely the fall food!

I know, TNNers. Just about everyone is making pumpkin everything. But, just one more pumpkin recipe really can’t hurt anything. In fact, it can only make the world a better place. Especially since you don’t have to cook it. And you can eat it for breakfast. See, I already made a whole bunch of you happier and I haven’t even told you the recipe yet.

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Milk, maple syrup, pumpkin pie spice and pumpkin puree in a bowl with a whisk before mixing.

Pumpkin is awesome. No doubt. And for reasons beyond its great, fall flavor. It’s one of those seasonal things that’s actually good for you.

Health benefits of pumpkin

Those orange pumpkins are full of great minerals like calcium, potassium, and phosphorus. With tons of vitamin A they are good for your eyes and fill your belly with lots of fiber. Like all other orange fruits and veggies (carrots, butternut squash), pumpkins have gobs of the antioxidant beta-carotene, which is believed to help keep you healthy and your skin glowing.

So when you eat this Pumpkin Chia Seed Pudding, you won’t just be making your taste buds insanely happy. Your whole body will be thanking you for bringing such a nourishing, tasty treat into your life and gut.

The ingredients for Pumpkin chia seed pudding all mixed together, except for the chia seeds. They have just been poured in and are about to whisked in.

Why this Pumpkin Chia Seed Pudding is so great!

  • Tastes like pumpkin pie….just so much easier and with less added sugar!
  • Super easy to make. Mix in a bowl. Stick bowl in fridge. Chill. That’s it!
  • Loaded with healthy chia seeds. Full of Omega-3 fatty acids, fiber, protein and a boatload of other nutrients, chia seeds are just a great thing to have in your life and your belly.
  • Adaptable. This easy recipe can be vegan, Paleo, dairy-free, nut-free and just about everything else you might need it to be with a few tweaks! See the Suggested Adaptations portion of the post below for how to make this chia seed pudding recipe work for you!
  • Can be enjoyed for breakfast, dessert or even a snack!
  • No cooking required! Making it the perfect recipe for when you want to enjoy fall flavors but maybe it is still a little too hot to cook!

What kind of milk works for this chia pudding recipe?

Pretty much any kind of milk you have on hand or that your family enjoys will work when making this Pumpkin Chia Seed Pudding. However, here are some milk suggestions that work like a dream…

  • coconut milk
  • almond milk
  • cow milk
  • oat milk
  • soy milk
Pumpkin Chia Seed Pudding after it has been whisked together in a bowl but before being chilled.  whisk is also in the bowl.

Suggested Adaptations

  • Blend it. If you don’t care for the texture of chia seed pudding (similar to tapioca pudding), try blending this Pumpkin Chia Seed Pudding in your blender before chilling. It will create a smoother pudding with the same lovely flavor.
  • Adjust sweetness to fit personal preference. If you and your family prefer a sweeter pudding, add more maple syrup. If you want a Pumpkin Chia Seed Pudding with less added sugar, reduce it or replace it with a monk fruit sweetener.
  • Replace pumpkin puree with sweet potato puree or butternut squash puree. All have a similar flavor, color and moisture level and are usually quite interchangeable in most recipes.
  • Freeze finished pudding into popsicles. This is helpful not only for a fun, healthy treat…but freezing can help minimize the tapioca-like texture of chia pudding that some people feel iffy about.
  • Use white chia seeds to make them extra undetectable in this recipe! Most people know about the black chia seeds, but there is also a white variety! When making recipes that will result in dishes that are lighter in color, consider using white chia seeds to help make the dish more visually appealing. This chia pudding is the perfect recipe to test drive some white chia seeds!

Other easy fall recipes you will love!

  • Breakfast Pumpkin Soufflé
  • Pumpkin Almond Butter Cookies 
  • Mini Paleo Pumpkin Cheesecake
  • Instant Pot Paleo Pumpkin Chili 
  • Healthy Apple Carrot Pancakes
  • Carrot Apple Slow Cooker Steel Cut Oatmeal

Loving this fall chia pudding recipe and now you’re hungry for more?

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A spoonful of pumpkin chia seed pudding with a little whipped cream and cinnamon.
Pumpkin Chia Seed Pudding served in a nice jar
Print Recipe
4.94 from 32 votes

Pumpkin Chia Seed Pudding

This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes and NO COOKING required, you will love how easy and delicious this simple dessert recipe is!
Prep Time5 mins
Chill time4 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: chia pudding, chia seed pudding, easy fall recipe, paleo pumpkin recipes
Servings: 4 servings
Calories: 114kcal
Author: Taesha Butler

Ingredients 

  • 1 cup milk of choice
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1-2 tablespoons maple syrup or to taste
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt 
  • 1/4 cup chia seeds

Instructions 

  • In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.
  • Add the chia seeds to the bowl and mix again to incorporate the seeds.
  • Cover and chill for 4 hours or until set. Enjoy cold. Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.

Notes

The nutritional information was calculated using whole milk. Nutritional values may change based on milk used. 

Nutrition

Serving: 0.3cup | Calories: 114kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 198mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4865IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Dairy-Free, Desserts, Gluten-Free, Grain Free, Meal Prep, No Cook, Paleo, Vegan, Vegetarian Tagged With: squash

Previous Post: « Easy Peanut Sauce
Next Post: 10 Ways To Add Veggies to Breakfast »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. linda lopez

    September 20, 2017 at 8:03 pm

    could you please explain what "full-fat coconut milk" is?? thanks, linda

    Reply
    • Taesha Butler

      September 23, 2017 at 9:55 pm

      Coconut has a lot of natural and healthy fat in it. When you buy canned coconut milk, you can buy lite (that has had a lot of the fat removed) or full-fat, which has all the natural fat still in it!

      Reply
  2. Dee

    August 27, 2020 at 12:14 am

    5 stars
    So good! Made it for an easy dessert tonight and it was family approved! Remake for sure!

    Reply
    • Alex

      May 9, 2022 at 8:55 pm

      5 stars
      Delicious and Healthy! Thank you 🙂

      Reply
      • Taesha Butler

        May 10, 2022 at 11:19 am

        So glad you enjoyed!

        Reply
  3. Nicole

    August 28, 2020 at 7:35 pm

    So good! Went with less syrup than recommended and it’s amazing. Super easy too! You knocked it out of the park.

    Reply
    • Taesha

      August 28, 2020 at 9:56 pm

      Yay! So glad you enjoyed it! I like it with less sweetener too!

      Reply
  4. C

    October 11, 2020 at 2:04 pm

    5 stars
    Impressive!

    Reply
  5. Linda B

    November 3, 2020 at 2:16 pm

    Is there a substitute for the maple syrup as I don’t like maple flavor?

    Reply
    • Taesha

      November 3, 2020 at 2:42 pm

      Honey or date syrup will work! Or whatever sweetener you typically use.

      Reply
  6. Heather

    November 16, 2020 at 1:23 am

    5 stars
    This Pudding is so good! I made it for a snack for me and my 1 year old. I pureed it in the blender as mentioned above to make a more smooth pudding. I served it with some homemade whipped cream. Its the creaminess and flavor of pumpkin pie but healthier!

    Reply
    • Taesha

      November 16, 2020 at 6:27 pm

      I am so glad it was success!

      Reply
  7. Soniya

    May 3, 2022 at 10:31 am

    How to make pumpkin puree? After cooking or just raw?

    Reply
    • Taesha Butler

      May 3, 2022 at 11:38 am

      Here is a post that shares how to do it easily!
      https://www.loveandlemons.com/how-to-make-pumpkin-puree/

      Reply
  8. Ria

    May 19, 2022 at 4:25 pm

    Could you skip the pumpkin puree ?

    Reply
    • Taesha Butler

      May 19, 2022 at 8:37 pm

      Yes, but add an extra 1/2 cup of milk to make up for it.

      Reply
  9. Patricia Courtemanche

    August 12, 2022 at 12:28 pm

    Very healthy recipe. Look forward to receiving your newsletter. Also the free e-book… thanks. Also for substitute suggestions for pumpkin. Bye and God bless.

    Reply
  10. Kristina

    September 9, 2022 at 8:40 pm

    5 stars
    Yum! I used date syrup just because I thought it might be good. Chose canned coconut milk. Dressed it with pecans and a drizzle of maple syrup. Thanks for the recipe! So nice to have a quick pumpkin recipe that avoids lots of ingredients that I can’t have.

    Reply
    • Taesha Butler

      September 11, 2022 at 3:52 pm

      I’m so glad, Kristina! Thank your for taking the time to share 💚

      Reply
  11. Tina

    September 18, 2022 at 8:05 pm

    5 stars
    Yummy

    Reply
    • Taesha Butler

      September 19, 2022 at 8:57 am

      So glad you enjoyed it!

      Reply
  12. Jess

    October 8, 2022 at 3:12 pm

    4 stars
    I make this frequently. It is my go-to ‘sweet-treat’. I am a bariatric patient, so I substitute maple syrup with a sugar substitute-current favorite is Truvia, but insert your favorite here-to taste. Depending on the day my sweet tooth ranges and I’ve added up to 1cup of Truvia to as little as 1 tablespoon.

    I discovered, along this journey of weight loss, that my family will eat anything I leave in the fridge. Now I make this recipe with the coconut, almond, oat, or cashew milks from the milk section of the grocery store (they have less fat and calories than the canned coconut milks). This saves my lactose intolerant family members from the misery they suffered with the milk-based version of the recipe.

    Here is my only complaint!
    Chia Seeds become slimy when they soak in the milk base.

    The flavor is great, the texture may be a deal breaker for some.

    Reply
    • Taesha Butler

      October 9, 2022 at 8:45 am

      Hi Jess, I am so glad you like this sweet treat! Chia seeds get that texture in pretty much all liquid (from my experience). If you want the pudding but not the chia seed texture, you can blend the pudding in your blender kind of like in this recipe https://thenaturalnurturer.com/instant-smooth-chocolate-chia-pudding/

      Reply
  13. Nadine Seemann

    November 2, 2022 at 10:04 am

    4 stars
    This is very good! I used 1/2 cup plain Greek yogurt for 1/2 the milk so used two TBSP of maple syrup to balance the tartness.

    Reply
    • Taesha Butler

      November 2, 2022 at 12:02 pm

      Love the addition of the yogurt. I bet it was so thick and creamy!

      Reply
  14. @3plantbasedlosers

    November 14, 2022 at 6:54 pm

    5 stars
    Simple and delicious using ingredients I already have on hand! Thanks for sharing this wonderful recipe….we’ll be enjoying it all week!

    Reply
    • Taesha Butler

      November 15, 2022 at 7:33 am

      So glad to hear you enjoyed it so much! I agree, easy and delicious! Thanks for sharing your feedback. It is always appriciated.

      Reply
  15. Debbie Jones

    December 1, 2022 at 9:09 pm

    I made this recipe, but used apple spices. My question is once this is made, how long will it keep in the refrigerator?

    Reply
    • Taesha Butler

      December 2, 2022 at 7:10 am

      I usually try to enjoy it within 2 days.

      Reply
  16. Fabiola

    February 1, 2023 at 4:32 pm

    5 stars
    So yummy and simple to make . Perfect for leftover pumpkin purée that you don’t know what to do with. I added chopped pecans and extra cinnamon sprinkle.

    Reply
    • Taesha Butler

      February 2, 2023 at 8:48 am

      I’m so glad you enjoyed it, Fabiola! I agree, the simplicity is so nice and I love your toppings of choice! Thanks for taking the time to leave a review. I always deeply appreciate it.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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