Pumpkin Chia Seed Pudding
This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes before setting to perfection in your fridge and NO COOKING required, you will love how easy and delicious this simple dessert recipe is!
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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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.
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
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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Pumpkin Chia Seed Pudding
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.
could you please explain what "full-fat coconut milk" is?? thanks, linda
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!
So good! Made it for an easy dessert tonight and it was family approved! Remake for sure!
Delicious and Healthy! Thank you 🙂
So glad you enjoyed!
So good! Went with less syrup than recommended and it’s amazing. Super easy too! You knocked it out of the park.
Yay! So glad you enjoyed it! I like it with less sweetener too!
Impressive!
Is there a substitute for the maple syrup as I don’t like maple flavor?
Honey or date syrup will work! Or whatever sweetener you typically use.
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!
I am so glad it was success!
How to make pumpkin puree? After cooking or just raw?
Here is a post that shares how to do it easily!
https://www.loveandlemons.com/how-to-make-pumpkin-puree/
Could you skip the pumpkin puree ?
Yes, but add an extra 1/2 cup of milk to make up for it.
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.
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.
I’m so glad, Kristina! Thank your for taking the time to share 💚
Yummy
So glad you enjoyed it!
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.
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/
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.
Love the addition of the yogurt. I bet it was so thick and creamy!
Simple and delicious using ingredients I already have on hand! Thanks for sharing this wonderful recipe….we’ll be enjoying it all week!
So glad to hear you enjoyed it so much! I agree, easy and delicious! Thanks for sharing your feedback. It is always appriciated.
I made this recipe, but used apple spices. My question is once this is made, how long will it keep in the refrigerator?
I usually try to enjoy it within 2 days.
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.
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.
I was looking for a way to use up some canned pumpkin and chia seeds. Kismet! This was perfect.
So glad you enjoyed it, Elizabeth! Thanks for taking the time to leave a review!
The flavor is delicious, however, I used extra creamy oat milk and my pudding didn’t really set. Any suggestions?
I’ve never tried this with oat milk, but also wouldn’t have expected that to make much of a difference. How long did you chill it for? Also, I think some people like a much thicker chia pudding and others like it a bit thinner. Next time, I’d add more chia seeds and see if that helps.
This is very good and it’s low points on Weight Watchers. I make it once a week – it is perfect for dessert or a snack. Thank you!
This is very good and it’s low points on Weight Watchers. I make it once a week
So glad you enjoy it so much, Liz!
You said minutes…
It does only take minutes to mix up but all chia pudding needs time to set in the fridge. But, I see how that can be confusing. I’ve reworded my opening paragraph.
This was super easy and good. I will add the cinnamon next time. What fruit would you add?Â
I personally love this with bananas
Eating it for breakfast right now and so glad I found this recipe, delicious! I made using homemade soy milk and used 1 tbsp maple syrup. Turned out great.
Yum! I bet it was great with the soy milk!
I made this yesterday with coconut milk from the can. I’m eating it for breakfast right now. Delicious! Thank you so much for this recipe!
So happy to hear that, Jeanette!
How long would this keep in the fridge? Could I meal prep it for breakfast for the week?Â
It usually lasts about 3-4 days and it is perfect for meal prep!
This is REALLY good! I split the recipe into two servings as this is breakfast for us today and added a scoop of Orgain pumpkin spice latte protein powder and a half serving of collagen in each container. Otherwise, kept the recipe as is using regular dairy milk as that is our preference in this house. We will definitely be making this again! I’m thinking this would be a great recipe to keep in my back pocket when I have another recipe with leftover pumpkin that I don’t have a use for! A delicious solution!
Love the addition of the pumpkin spice protein powder! Yummmmm