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You just need 5 simple ingredients to make this pumpkin chia pudding. It’s as easy as mixing all the ingredients together and then refrigerating. Zero cooking required! It’s the perfect cozy fall breakfast, quick snack, or healthy dessert.

Pumpkin chia pudding with yogurt and chopped pecans in a large bowl.
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Healthy Pumpkin Chia Pudding

Chia puddings are a fantastic make-ahead breakfast choice that combines nutrition with delicious versatility.

The best part is there’s no need to cook. Simply stir the ingredients together and refrigerate.

Just like with banana chia puddings and overnight oats, you can jazz up this pumpkin version with a wide range of yummy toppings.

Related: Easy breakfast for toddlers

Ingredients

All the ingredients laid out on a white background and labeled.
  • Chia seeds – you can use either black or white chia seeds. These tiny seeds are a nutritional powerhouse! They contain healthy fats, iron, and fiber. Here are more health benefits of chia seeds.
  • Milk – you can use whatever type you and your family enjoy, including regular dairy milk or plant-based milk, like unsweetened almond milk. We personally love whole milk and canned coconut milk.
  • Pumpkin – be sure to get a canned product that is 100% pure pumpkin puree. (the only ingredient is pumpkin) and NOT pumpkin pie filling. You can also use homemade pumpkin puree. Save the leftovers to try any of these healthy pumpkin recipes.
  • Pumpkin pie spice – can use store-bought or make it at home.
  • Vanilla extract

Step-by-Step Instructions

All the ingredients mixed together in a glass container.
  1. In a large bowl or an airtight container, combine the milk, pumpkin puree, pumpkin pie spice, and vanilla extract.
  2. Add chia seeds and stir well. Let it sit for 5 minutes or so and give it another stir (the mixture will be liquid-y). Close the lid and refrigerate for at least 2 hours, preferably overnight. You can also divide the mixture into two small containers or mason jars.
  3. When ready to eat, enjoy cold with your favorite toppings.

Variations

  • Prefer a thicker pudding? Add a bit more chia seeds (1 teaspoons at a time) and refrigerate for an additional 30 minutes.
  • Desire a thiner pudding? Add more milk.
  • Want variety? instead of pumpkin puree, try with sweet potato puree or butternut squash puree.

Tips for Success

Chia pudding after refrigerated overnight.
  • Stir stir stir! Combine all the ingredients and mix well until all the chia seeds are incorporated into the milk. Let the mixture sit for 5 minutes. Then give it another good stir. Otherwise the seeds will all clump together.
  • My family loves the texture and the pop you get from the chia seeds. However, if you desire a smoother consistency, blend the mixture. You will end up with a smoother and creamier pumpkin pudding rather than one that’s tapioca-like.

Serving Suggestions

Feel free to mix and match these toppings to create your perfect pumpkin chia pudding bowl. The combination of textures and flavors can make your breakfast or dessert truly enjoyable.

  • Nuts – like pecans, walnuts, and almonds add a delightful crunch and nutty flavor
  • Greek yogurt – adds creaminess and a a tangy contrast
  • Fresh fruit – such as sliced bananas, apples, and pears
  • Maple syrup or honey – adds a touch of sweetness
  • Dried fruit – cranberries, raisins, dates, figs
  • Granola – try this homemade no added sugar granola
  • Chocolate chips
  • Crushed graham crackers
  • Nut butter – drizzle almond butter, peanut butter, or cashew butter for added creaminess and nutty richness
  • Sunflower seed butter for a nut-free alternative

Storage

If you want to make more than 2 servings as the recipe suggests, double or triple the recipe.

You can refrigerate for up to 5 days. I don’t recommend freezing.

Frequently Asked Questions

What does chia pudding taste like?

It’s like a cozy, creamy blend with the earthiness of pumpkin, a touch of nuttiness from the chia seeds, and those comforting fall spices. The vanilla adds a sweet and aromatic twist.

What is the best milk to use?

Ultimately, the best milk for chia pudding comes down to your personal preference and dietary needs. Experiment with different types of milk to find the one that suits your taste and dietary restrictions best.

Cow’s milk, almond milk, coconut milk, soy milk, oat milk will all work.

Keep in mind that the fat content and sweetness of the milk you choose will impact the texture and flavor of your chia pudding, so adjust accordingly.

More Chia Seed Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 2 votes

Pumpkin Chia Pudding

You just need 5 simple ingredients to make this pumpkin chia pudding. It's as easy as mixing all the ingredients together and then refrigerating.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 2
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Equipment

Ingredients 

  • 1 cup milk of choice
  • 1/2 cup (130g) canned pumpkin
  • 1/4 cup (40g) chia seeds
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Stir-ins

  • maple syrup or honey, pecans

Instructions 

  • In a large bowl or an airtight container, combine the milk, pumpkin puree, pumpkin pie spice, and vanilla extract.
  • Add chia seeds and stir well. Let it sit for 5 minutes or so and give it another stir (the mixture will be liquid-y). Close the lid and refrigerate for at least 2 hours, preferably overnight. You can also divide the mixture into two small containers or mason jars.
  • When ready to eat, enjoy cold with your favorite toppings.

Notes

  • Prefer a thicker pudding? Add a bit more chia seeds (1 teaspoons at a time) and refrigerate for an additional 30 minutes.
  • Desire a thiner pudding? Add more milk.
  • Instead of pumpkin puree, try with sweet potato puree or butternut squash puree.

Nutrition

Calories: 202kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Sodium: 53mg | Potassium: 400mg | Fiber: 9g | Sugar: 8g | Vitamin A: 9743IU | Calcium: 304mg | Iron: 3mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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