Pumpkin Chia Seed Pudding
This Pumpkin Chia Seed Pudding is the ultimate feel-good fall treat. It’s cozy, nourishing, and comes together in just a few minutes—no cooking needed! Just mix, pop it in the fridge, and let it set into creamy, pumpkin-spiced perfection. Perfect for an easy dessert or snack that feels a little extra (without any actual effort).
Fall is coming and pretty soon, pumpkin is going to be everywhere. And honestly? I’m not mad about it. I love fall—every last bit of it. The cozy vibes, the crisp air, the food (obviously). So yes, the world may be full of pumpkin recipes right now, but I promise… one more won’t hurt. Especially when it’s this easy and this good. This Pumpkin Chia Pudding is giving major pumpkin pie energy—just way easier and with way less sugar (of course, my less sugar, low fuss pumpkin pie is very very legit!). Mix it up, pop it in the fridge, and let it do its thing. No cooking. Barely any effort. Just creamy, warm spiced deliciousness you can eat for breakfast or dessert.
Chia seeds work their magic, and the whole thing is super adaptable (vegan, dairy-free, nut-free—you name it). It’s a cozy little way to kick off pumpkin season in a feel-good way—and honestly, I think it might make your week a little better.
Let’s make this chia pudding together. Just you + me…
Pumpkin Chia Seed Pudding
Ingredients
- 1 cup milk of choice
- ½ cup pumpkin puree, not pumpkin pie filling
- 1-2 tablespoons maple syrup, or to taste
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- ¼ 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.
Not to be overly dramatic, but OMG! I don’t usually bother to write reviews, but this was yummier than I expected. Before I knew I had an auto-immune disease, I would enjoy Blue Bell Pumpkin Spice Pecan ice cream. I didn’t even have that on my radar until I took a bite! SOOO delicious! I made this essentially like the recipe, but added a dollop of plain greek yogurt with a little extra milk to thin it out a bit. I put walnuts on top and have been smiling ever since! Thanks for a great rotation to my favorite recipes!
Yessssssss! I love that comparison, Jeanie!! I am so glad you loved it so much and now I want to make a batch with those toppings!
Made this last night and enjoyed it so much this morning that I went and made enough for the rest of the week for breakfast tonight. Very easy to prepare and taste was absolutely delicious!! If you are a fan of pumpkin pie you will enjoy this pudding. I used unsweetened coconut milk because that is what I had in house.
Yay! I just made a batch too, Megan! Its the ultimate fall snack for me. Thanks for coming back and sharing!
I’m really not fond of cooking or baking, but this was simple and great for someone who loves pumpkin and thinks premade chia pudding is too expensive (me). Anyway I was so excited to finally have made food that seemed worth sharing, I gifted some to a mentor and she thought it was delicious.
I’m right there with you on the premade chia pudding being too pricy to be worth it. SO glad this one scratched that fall itch without the oven and felt doable and delicious. Thanks so much for coming back and sharing, Choloe.
I doubled my first make. Added an extra 1/2 cup pumpkin and as always went a bit aggressive with the pumpkin spice as in a unleveled tablespoon instead of w teaspoons. Everything is absorbing and melding in the fridge so I can portion it out.
Thats an awesome idea and I love that you leveled up the spice!
I am so obsessed with this right now, I actually get excited to eat it every day. I use whole milk, and I replace 1/4 cup of it with whole milk Greek yogurt to make the chia seed texture less slimy. It tastes just like pumpkin pie, especially if you put whipped cream on it.
Oh I love the addition of the yogurt, Lee! What a great tip for people who are trying to eat more chia but struggle with the texture. So happy it has become a fall staple for you. Thanks for coming back and sharing!
So so good! Tastes like pumpkin pie pudding! Love it
Yay! Goal met! SO glad you loved it, Denee! Thanks for coming back and sharing.