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If you love pumpkin pie but don’t feel like making one, this pumpkin pie chia pudding is for you!
There’s no crust to make and nothing to bake. Just stir everything together and put it in the fridge. The chia seeds thicken the mixture while it sits, so most of the work happens without you.
If you’re new here, welcome! My name is Becca. I am a Registered Dietitian Nutritionist specializing in ADHD nutrition and I also have ADHD myself. I combine evidence-based nutrition knowledge with my own lived experience to help you optimize your health and time in the kitchen.
Why You’ll Love This Pumpkin Pie Chia Pudding
- Very little prep. You just need six ingredients, one container, and about five minutes to mix everything together.
- Great for meal prep. Make a batch ahead and divide it into individual servings for busy mornings.
- High in protein. Each serving has about 15 grams of protein when made with soy milk.
- High in fibre. Each serving has about 18 grams of fiber. That’s over 50% of your recommended daily value!
Ingredients & Substitutions
What You’ll Need
- Chia seeds: These are what thicken the pudding. As they absorb liquid, they develop a gel-like consistency. Black chia seeds and white chia seeds will both work in this recipe.
- Pumpkin purée: Use pure pumpkin puree, NOT pumpkin pie filling, which has added sugar and spices. Store-bought pumpkin puree keeps things easy, but you can use your own homemade pumpkin puree if you have some ready.
- Pumpkin pie spice: Gives this recipe that classic pumpkin pie flavour. You can usually find it in the spice aisle at the grocery store.
- Maple syrup: Start with the amount in the recipe card, then taste and adjust. You may want a little more if you’re serving this as dessert or using unsweetened milk.
- Vanilla: Enhances the sweetness and flavour of the pudding.
- Milk of choice: Use whichever milk you like. Regular milk or soy milk have more protein, but almond milk, oat milk, and coconut milk are also great dairy-free options.
Optional toppings: Regular or coconut whipped cream, Greek yogurt, cashew butter, walnuts, pecans, or crushed graham crackers.
Keep scrolling for the full recipe with ingredient amounts and detailed instructions!
Equipment Needed
- Medium-sized bowl or glass storage container
- Measuring cups and spoons
- Whisk or fork
Dietary Variations
- Vegan or Dairy-Free: Use your favourite non-dairy milk, such as almond milk, soy milk, oat milk, or coconut milk, along with dairy-free toppings.
- Higher Protein: Use soy milk or regular milk, top with Greek yogurt, or add a scoop of your favorite protein powder. You may need extra milk depending on how much liquid the protein powder absorbs.
- Gluten-Free: The pudding itself is naturally gluten-free. If you’re adding graham crackers as a topping, choose a gluten-free option.
How to Make Pumpkin Pie Chia Pudding
Step 1: In a medium-sized bowl or glass container, whisk together the chia seeds, pumpkin pie spice, pumpkin purée, vanilla, maple syrup, and milk of choice.
Step 2: Cover the container and refrigerate for at least 2–4 hours, ideally overnight, until the chia seeds have absorbed the liquid and the pudding has thickened.
Step 3: Stir well, then divide into servings.
Step 4: Add your favourite toppings and enjoy!
Lower Effort Tips
- Mix it in your storage container. Skip the mixing bowl and make everything in the same container you’ll use to store the pudding in the fridge.
- Use canned pumpkin purée. Store-bought pumpkin puree works well here and saves you roasting and blending your own.
- Use premixed pumpkin pie spice. Skip measuring individual spices by using a ready-made blend.
- Portion it. Divide the thickened pudding between small glass jars so breakfast is ready to grab from the fridge.
Storage Instructions
- Refrigerate: Store pumpkin pie chia pudding in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze individual servings in freezer-safe containers for up to 1 month. Thaw overnight in the fridge and stir before serving. The texture may change slightly after freezing.
- Meal Prep: Portion the pudding into small glass jars or individual containers. Keep toppings separate until you’re ready to eat, especially graham crackers and nuts, which will soften as they sit.
FAQs
Yes! This chia pudding recipe is a great source of fibre, healthy fats, and micronutrients like plant-based omega-3 fatty acids.
The exact nutritional content of your pudding will depend on the milk and toppings you choose.
I recommend using pure pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, so it will change the flavour and sweetness of the recipe.
Using plain purée lets you adjust the maple syrup and pumpkin pie spice yourself.
It depends on your preferences!
Almond milk has a mild flavour, oat milk can add some sweetness, and coconut milk adds coconut flavour. For more protein, try soy milk or regular dairy milk.
The consistency can vary between products, so stir in a little extra milk after chilling if the pudding is thicker than you like.
It may just need more time. Give it a good stir to break up any clumps, then return it to the fridge. The seeds need time to absorb the liquid and develop their gel-like consistency.
If it’s still too thin after chilling, stir in another teaspoon or two of chia seeds and let it sit longer. Next time, you can use slightly less milk if you prefer a thicker pudding.
Yes – that’s how I recommend making it. Letting the pudding sit overnight gives the chia seeds plenty of time to absorb the liquid.
Just stir and add your toppings before serving.
Add leftover pumpkin puree to oatmeal, smoothies, pancake batter, or French toast. You can also use it in my Almond Flour Pumpkin Cookies.
If you don’t have plans for it right away, freeze leftover pumpkin puree in small portions for another recipe.
Yes. Once the pudding has thickened in the fridge, you can warm an individual serving on the stove. Stir as it heats and add a splash of milk if needed to loosen the texture.
More Breakfast Recipes You’ll Love
Did you try this recipe? Leave a star rating & review below!
Pumpkin Pie Chia Pudding Recipe
Equipment
- Medium-sized glass container or bowl
- measuring cups and spoons
- Whisk or fork
Ingredients
- ½ cup chia seeds
- 1 tsp pumpkin pie seasoning
- ½ cup pumpkin purée, not pumpkin pie filling
- 1 tsp vanilla
- 2 tbsp maple syrup
- 2 cups milk of choice
Optional Toppings
- Regular or coconut whipped cream
- Greek yogurt or dairy-free alternative
- Cashew butter
- Walnuts or pecans
- Graham cracker crumbs
Instructions
- In a medium-sized glass container or bowl, whisk together ½ cup chia seeds, 1 tsp pumpkin pie seasoning, ½ cup pumpkin purée, 1 tsp vanilla, 2 tbsp maple syrup, and 2 cups milk of choice.
- Cover the container and let it set in the fridge for at least 2–4 hours, ideally overnight.
- Give the pudding a good stir before dividing it into servings.
- Top with your favourite toppings and enjoy!
Notes
Freeze: Freeze individual servings in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator and stir before serving. Note that the texture may change slightly after freezing.
Meal Prep: Portion into individual containers for an easy grab-and-go breakfast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Daughter & I loved this recipe! Tastes like pie filling but healthier.