If you’re craving a delicious, nourishing treat that feels like autumn in every spoonful, this Pumpkin Chia Seed Pudding Recipe is just what you need. Packed with wholesome ingredients, it blends creamy pumpkin puree, fragrant pumpkin pie spice, and luscious maple syrup with nutrient-rich chia seeds to create a pudding that’s both comforting and guilt-free. Whether you’re after a quick breakfast, a snack, or a dessert that feels indulgent yet healthy, this recipe delivers rich flavor and satisfying texture without any fuss.
Ingredients You’ll Need
Simple ingredients are the secret to this recipe’s charm. Each one plays a key role in building flavor, texture, and that gorgeous fall color. From the creamy milk to the hearty chia seeds, these items come together effortlessly to create magic.
- Milk of choice: Provides the creamy base and can be dairy or plant-based to suit your preference.
- Pumpkin puree: Not pumpkin pie filling, this adds natural sweetness, vibrant color, and smooth texture.
- Maple syrup: A natural sweetener that deepens the flavor with its rich, caramel notes.
- Pumpkin pie spice: Brings warmth and classic autumn spice mix for that signature pumpkin taste.
- Kosher salt: A pinch enhances all the flavors, balancing sweetness and spice beautifully.
- Chia seeds: These little powerhouses absorb liquid to create a pudding-like texture while adding fiber and omega-3s.
How to Make Pumpkin Chia Seed Pudding Recipe
Step 1: Combine the Ingredients
Start by adding the milk, pumpkin puree, maple syrup, pumpkin pie spice, kosher salt, and chia seeds into a mixing bowl. Stir everything together thoroughly until the mixture looks smooth and the chia seeds are evenly dispersed. This ensures every bite is bursting with pumpkin goodness and just the right spice balance.
Step 2: Chill and Set
Cover the bowl tightly and pop it into the fridge. This is where the magic happens—letting the chia seeds soak for at least four hours (or overnight if possible) so they swell up and transform the liquid into a rich, creamy pudding. The patience here is well rewarded with perfectly thickened, flavorful results.
Step 3: Stir and Serve
Once chilled and set, give the pudding a good stir to break up any clumps and make it silky smooth. Now it’s ready to be dressed up with your favorite toppings or enjoyed just as it is—a luscious, healthy delight.
How to Serve Pumpkin Chia Seed Pudding Recipe
Garnishes
Adding a little topping can turn your pudding into a beautiful, inviting treat. Try a sprinkle of toasted nuts for crunch, a dollop of whipped cream or coconut yogurt for creaminess, or a dash of cinnamon or nutmeg for extra warmth. Fresh berries or pomegranate seeds can add a pop of color and brightness that contrasts beautifully with the pumpkin base.
Side Dishes
This pudding pairs wonderfully with light breakfast proteins like a boiled egg or a small serving of nut butter spread on toast. If you’re enjoying it as dessert, a crisp side of spiced apple slices or a small handful of granola can complement the flavors and add delightful textures.
Creative Ways to Present
For an elegant touch, serve the pudding in clear glass jars or stemmed dessert glasses so the beautiful orange hue shines through. Layer it with granola or fruit compotes for a parfait effect. You can also freeze it into small popsicles for a refreshing twist that keeps that Pumpkin Chia Seed Pudding Recipe vibe going strong on a warm day.
Make Ahead and Storage
Storing Leftovers
Any leftover pudding can be refrigerated in an airtight container for up to four days. The flavors often deepen with time, and the texture remains creamy and inviting, making it a perfect grab-and-go snack or breakfast addition during the week.
Freezing
Freezing chia pudding isn’t always ideal because the texture changes once thawed—it can become a bit watery or grainy. However, if necessary, you can freeze it in small portions for up to one month. Thaw slowly in the refrigerator and stir well before serving.
Reheating
This pudding is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you want a warm version, gently warm a small portion on the stove or microwave, then stir and add a splash of milk to loosen the texture as needed.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to avoid canned pumpkin pie filling because it contains added sugars and spices that can throw off the flavor and texture balance. Pure pumpkin puree is the ideal choice for authentic taste and consistency in this Pumpkin Chia Seed Pudding Recipe.
What type of milk works best for this pudding?
Any milk you enjoy will work well, including dairy, almond, coconut, oat, or soy milk. Each will slightly change the flavor and creaminess, so feel free to experiment and find your favorite combo!
How sweet is this pudding? Can I adjust the sweetness?
The maple syrup adds a pleasant, natural sweetness, but you can always adjust it to suit your taste. Start with less if you prefer mild sweetness, then add more during mixing if needed.
Is this recipe suitable for vegans?
Absolutely! Using plant-based milk and maple syrup keeps this Pumpkin Chia Seed Pudding Recipe completely vegan and delicious.
How long does it take for the chia seeds to fully absorb the liquid?
Chia seeds need a minimum of 4 hours to swell and create that pudding texture, but overnight chilling yields the best results with a smooth, thick consistency.
Final Thoughts
I can’t recommend this Pumpkin Chia Seed Pudding Recipe enough for anyone looking to enjoy a healthy, vibrant, and comforting treat. It’s quick to prepare, naturally sweetened, and packed with wholesome ingredients that make it a perfect anytime snack or breakfast. Give it a try—you’re going to love how easy and delicious homemade pumpkin pudding can be!
Print
Pumpkin Chia Seed Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 5 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and nutritious Pumpkin Chia Seed Pudding that’s perfectly spiced with pumpkin pie spice. This easy, no-cook recipe combines pumpkin puree with chia seeds and maple syrup to create a creamy, healthy pudding that’s perfect for a snack or breakfast.
Ingredients
Ingredients
- 1 cup milk of choice
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons maple syrup or to taste
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon kosher salt
- 1/4 cup chia seeds
Instructions
- Mix Ingredients: In a medium bowl, add the milk, pumpkin puree, maple syrup, pumpkin pie spice, kosher salt, and chia seeds. Whisk everything together thoroughly until the ingredients are well combined and the chia seeds are evenly distributed.
- Refrigerate: Cover the bowl with plastic wrap or transfer the mixture to a sealed container. Place it in the refrigerator and let it rest for at least 4 hours, or overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Serve: Before serving, give the pudding a good stir to break up any clumps. Garnish with your favorite toppings such as nuts, seeds, fresh fruit, or a drizzle of additional maple syrup for extra flavor and texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control the sweetness and flavor.
- Choose any milk you prefer: dairy, almond, coconut, oat, or soy milk work great.
- Adjust the maple syrup to taste for sweetness.
- For a thicker pudding, increase chia seeds slightly or reduce milk.
- Can be prepared up to 2 days in advance and stored in the fridge.
- Perfect for a healthy breakfast, snack, or dessert.
