My partner loves chia seeds because they’re full of fibre.
The other day, I wrote this coconut mango oats recipe that was an instant hit. And I also write this beautiful raspberry chia pudding recipe that my readers loved.
So, today, I’m tweaking it a bit to make it more fall-themed.
This pumpkin chia seed pudding is like fall in a jar, cool, creamy, and full of cozy spices.
It’s the perfect make-ahead breakfast, midday snack, or healthy dessert that checks all the boxes: naturally sweetened, dairy-free, fiber-rich, and packed with flavor.
This pudding is nourishing and indulgent at the same time.
Let it chill overnight, and it transforms into a luscious, pudding-like texture that feels like a treat but supports your wellness goals.
This is the kind of recipe that makes you look forward to waking up.
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
- Use a quality organic pumpkin puree for the richest flavor and natural sweetness.
- A whisk works better than a spoon to mix the chia seeds evenly—consider grabbing this mini stainless steel whisk set for puddings and sauces.
- For ultra-smooth texture, blend the mixture in a high-speed blender before refrigerating—it’ll turn into mousse-like magic.
- Chill your pudding in these mason jars with lids for easy grab-and-go breakfasts.
- Boost protein with a scoop of your favorite vanilla or unflavored protein powder—just blend it in with the liquid.
Pumpkin Chia Seed Pudding (Easy, Dairy-Free, and Delicious)
Course: Dessert, BreakfastDifficulty: Easy2
5
minutesIngredients
½ cup pumpkin puree
1½ cups unsweetened almond milk (or any milk of choice)
3 tablespoons chia seeds
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
½ teaspoon pumpkin spice
¼ teaspoon cinnamon
Pinch of salt
Directions
- In a medium mixing bowl or large mason jar, add the pumpkin puree, almond milk, maple syrup, vanilla extract, pumpkin spice, cinnamon, and a tiny pinch of salt. Whisk or stir well until everything is smooth and fully combined.
- Sprinkle in the chia seeds and stir again for at least 30 seconds, making sure they’re evenly dispersed and not clumping together. Let it sit for 10 minutes, then stir again to break up any clumps that may have started to form.
- Cover the bowl or jar with a lid or cling wrap and place in the refrigerator for at least 4 hours or overnight.
- The pudding should be thick, spoonable, and creamy. Give it a good stir before serving and top with a spoonful of coconut cream, pumpkin seeds, or sliced banana if desired.
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
For a creamier version, swap almond milk with canned coconut milk or oat milk.
Add chopped walnuts or pecans on top for crunch and extra fall vibes.
Instead of maple syrup, use mashed dates or date syrup for a richer caramel flavor.
Mix in 1 tablespoon of Greek yogurt or coconut yogurt to thicken the texture further and add creaminess.
Want it warm? Gently heat the pudding on the stove and enjoy as a cozy dessert topped with cinnamon and a swirl of nut butter.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
These overnight chia pudding recipes have become a ritual in my kitchen — quick to make, totally customizable, and always delicious.
Whether you’re rushing out the door or eating breakfast in bed, it’s one of those meals that makes your morning feel a little more tropical.
I hope you love this chia pudding recipe as much as I did.
Let me know if you try other variants!
