Pumpkin Chia Pudding
Fall mornings feel extra special when I wake up to this Pumpkin Chia Pudding waiting in my fridge. The creamy texture and warm spices make me smile with every spoonful.
I love how the pumpkin and almond butter come together to create something that tastes like a treat but actually fills me up for hours. This chia pudding has saved my mornings more times than I can count.
You just mix everything the night before, and boom – breakfast is ready when you are. It’s sweet enough to feel like dessert, packed with good ingredients that keep you going.
Ingredients You’ll Need
These simple ingredients create something truly special. Look at the recipe card for exact amounts.
- Chia Seeds: Little seeds that puff up and get gel-like when they sit in liquid. They’re packed with good stuff too!
- Almond Milk: This makes everything creamy. Oat milk or cashew milk work great if that’s what you have.
- Canned Pumpkin Puree: Get the plain pumpkin, not pie filling. Pie filling has sugar already mixed in.
- Maple Syrup: Just enough sweetness. Honey works too if you prefer that instead.
- Almond Butter: This is what makes it taste fancy and rich. Any nut butter you like works here.
- Pumpkin Pie Spice: All those cozy fall spices in one jar. You can make your own or buy it.
- Vanilla Extract: Makes everything smell amazing. You can skip it, but I always add it.
How to Make Pumpkin Chia Pudding
This comes together so fast you won’t believe it. Just follow along and you’ll have pudding ready for days.
Step 1: Mix Everything Together
Grab your bowl and stir 6 tablespoons chia seeds, 1½ cups almond milk, ½ cup pumpkin puree, 1 tablespoon maple syrup, 1 tablespoon almond butter, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla until it looks smooth.
Step 2: Wait a Few Minutes
Let everything sit there for 5 minutes. The seeds start soaking up liquid right away. You’ll see them getting bigger already.
Step 3: Stir Again
Come back and give it another good stir. This breaks up any lumps and makes sure the seeds spread out evenly instead of sitting at the bottom.
Step 4: Pour Into Jars
Split the mixture between three jars. I eyeball it, but you can measure if you want them exactly even.
Step 5: Refrigerate and Set
Cover your jars and stick them in the fridge for at least 3 hours. Overnight is even better, though – the chia seeds need time to work their magic.
Step 6: Add Your Toppings
Right before you enjoy it, add coconut whipped cream, some pecans, granola, and a shake of cinnamon. Don’t add toppings early, or they get soggy.
Tips for the Best Pumpkin Chia Pudding
Here’s what I’ve learned from making this a million times.
- Fresh Seeds Matter: Old chia seeds are duds and won’t puff up right. Your pudding will stay runny and sad.
- Stir It Twice: Give it that first stir, then come back in 5 minutes for round two. This stops the clumping.
- Too Thin? Just toss in more chia seeds and wait a bit longer. Easy fix for a watery pudding mess.
- Blend It Smooth: Throw everything in your blender if you don’t like the chia seed texture. It’ll come out like regular pudding.
- Check the Can: Make sure your pumpkin is just pumpkin, nothing else. The pie filling will make it way too sweet.
- Try Different Brands: Some chia seeds work better than others. Switch it up if yours aren’t setting right.
Variations and Substitutions
Change things up however you want – this recipe is super flexible and forgiving.
- Go Full Coconut: Use a 15-oz can of coconut milk instead of almond milk. SO RICH and amazing!
- Switch the Nut Butter: Cashew butter, peanut butter, sunflower butter – they all work great here, depending on what you like.
- Pick Your Sweetener: Honey, agave, stevia – whatever makes you happy. Just taste as you go, so it’s not too sweet.
- Any Milk Works: Oat milk, coconut milk, cashew milk, even regular milk if you drink dairy. Pick your favorite.
- More Spice Please: Add extra cinnamon, nutmeg, or ginger if you really love that spicy kick throughout.
- Protein Power: Mix protein powder into your milk first, then add the chia seeds. Great for post-workout fuel.
Make-Ahead and Storage Tips
This is where chia pudding really shines for busy people like us. Make a big batch on Sunday and you’re set for the week. It stays good in your fridge for 4-5 days in those airtight containers.
The flavor actually gets better as it sits there, which is pretty cool. Keep your toppings in a separate container, though – nobody wants soggy granola.
Give it a quick stir before you eat it since things might separate a little. I love portioning mine into individual jars so I can just grab one and go in the morning.
Recipe FAQs
Can I use black chia seeds instead of white?
Yep! Both kinds work exactly the same. Black seeds just make your pudding look speckled instead of lighter colored.
How long does this pudding need to set?
Give it at least 3 hours, but leaving it overnight makes it way thicker and creamier. Worth the wait!
Can I make this without almond butter?
Sure thing! You can skip it or swap in whatever nut butter you have sitting in your pantry right now.
Why isn’t my chia pudding thickening properly?
Your seeds might be old, or you didn’t stir it enough. Add more seeds and give it extra fridge time.
Is this recipe naturally gluten-free?
Yes! Everything in here is gluten-free, so it’s safe if you’re sensitive to gluten or have celiac disease.
Can I freeze pumpkin chia pudding?
I wouldn’t do it. Frozen chia pudding gets weird and watery when you thaw it out. Not worth it.
What’s the best milk for this recipe?
I love almond milk, but honestly, any milk you like works great. Just pick what tastes good to you.
How do I make this higher in protein?
Mix protein powder into your milk before adding anything else, or layer Greek yogurt right on top when serving.
Can I reduce the sweetness level?
Absolutely! Start with less maple syrup and add more if you want. You can also use stevia drops for zero sugar.
What toppings work best with this pudding?
Coconut whipped cream is my favorite, plus granola, pecans, cinnamon, fresh figs, or a drizzle of nut butter. YUM!
Pumpkin Chia Pudding
Ingredients
- 6 tablespoons chia seeds (white or black)
- 1½ cups almond milk
- ½ cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
Toppings(optional):
- coconut whipped cream ,
- chopped pecans
- granola
- cinnamon
Instructions
- Mix it all: Dump 6 tablespoons chia seeds, 1½ cups almond milk, ½ cup pumpkin puree, 1 tablespoon maple syrup, 1 tablespoon almond butter, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla in your bowl. Whisk until smooth.
- Wait a bit: Let your mixture chill on the counter for 5 minutes. Watch the seeds start puffing up as they drink in the liquid.
- Stir again: Break up clumps with another good stir. You want those seeds floating around, not stuck in one corner of your bowl.
- Fill your jars: Split everything between three jars. I just eyeball it, but you can be precise if that's your thing.
- Fridge time: Cover them up and refrigerate for at least 3 hours or overnight. The wait is SO worth it!
- Top and serve: Right before enjoying, add coconut whipped cream, pecans, granola, and cinnamon. ENJOY the cozy fall flavors!
Notes
- Swap maple syrup for honey, agave, or stevia if that’s what you prefer. Just taste it as you go along.
- Any nut butter tastes great here – try cashew, peanut, or sunflower seed butter instead of almond if you want something different.
- Want coconut flavor? Use one 15-oz can of coconut milk instead of almond milk and sprinkle toasted coconut on top.
- Pudding too runny after it sits? Stir in more chia seeds and let it chill longer until it thickens up right.
- Keep leftovers covered in your fridge for up to 5 days. Add fresh toppings each time you eat some.
More Pumpkin Desserts
Looking for more fall pumpkin treats? These delicious desserts capture all the cozy autumn flavors everyone loves this season.
