If you’re searching for a delicious, healthy, and easy-to-make treat, you’re going to love this Pumpkin Chia Seed Pudding Recipe. It’s creamy, full of cozy fall flavors, and packed with nutrients. Plus, it’s ridiculously simple to prepare—no cooking required! Whether you want a wholesome breakfast, a snack, or a light dessert, this pudding ticks all the boxes, and I can’t wait to share all the tips that make it foolproof.

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Why This Recipe Works

Simple Ingredients: Just a handful of pantry staples come together to make a creamy, rich pudding.
Nutrient-Packed: Pumpkin and chia seeds provide fiber, vitamins, and antioxidants that keep you full and energized.
Customizable Sweetness: You can easily adjust the maple syrup for your preferred sweetness level.
No Cook, No Stress: Whisk, chill, and enjoy — it’s ready when you are, perfect for busy mornings or last-minute snacks.

Pumpkin Chia Seed Pudding, healthy fall desserts, quick vegan pudding, nutritious breakfast ideas, cozy pumpkin snacks - A close-up of a clear glass bowl on a white marbled surface filled with a smooth yellow mixture speckled with small black and brown seeds, being gently stirred by a silver metal whisk with thin, curved wires resting partly in the mixture. The bowl edges are visible with some of the mixture clinging to the inner sides, showing a light texture and fluidity. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Chia Seed Pudding Recipe plays its part perfectly. The creamy milk acts as a smooth base, pumpkin brings that fall flavor plus fiber, and chia seeds thicken the pudding while adding a satisfying texture. Here are a few shopping tips so you get the best pudding possible.

Pumpkin Chia Seed Pudding, healthy fall desserts, quick vegan pudding, nutritious breakfast ideas, cozy pumpkin snacks - Flat lay of a small white ceramic bowl of smooth bright orange pumpkin puree, a few whole brown chia seeds sprinkled next to it on the white marble surface, a small white bowl filled with creamy milk, another small white bowl containing amber maple syrup, a tiny white bowl with reddish-brown pumpkin pie spice powder, and a very small white bowl holding fine white salt crystals, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk of choice: Whether you pick dairy, almond, oat, or another plant-based milk, choose something unsweetened for better control over the sweetness and to avoid a watery pudding.
Pumpkin puree (not pumpkin pie filling): Use pure pumpkin puree for authentic flavor and no added sugars or spices, which lets you balance the taste yourself.
Maple syrup: Adds natural sweetness with a lovely depth—feel free to substitute with honey or agave if that’s what you have.
Pumpkin pie spice: This warm blend of cinnamon, nutmeg, and cloves brings that unmistakable autumn vibe alive in every bite.
Salt: Just a pinch helps round out the sweetness and enhances the overall flavor.
Chia seeds: These tiny powerhouses absorb liquid and triple in size, turning your mix into a thick, spoonable pudding packed with Omega-3s and fiber.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Pumpkin Chia Seed Pudding Recipe invites experimentation. Depending on the season or your mood, you can easily switch it up to keep things interesting and totally personal. Here are a few variations you might enjoy trying (or I have, with delicious results!).

Variation: Sometimes I add a spoonful of almond butter or peanut butter for added creaminess and a nutty twist—it’s an easy way to ramp up the protein and taste.
Dairy-Free: Swap the milk with coconut or oat milk if you’re going dairy-free—it still thickens perfectly and the flavor is awesome.
Spice it Up: More pumpkin pie spice or even a dash of cardamom gives it an exotic touch if you want to switch from classic to something exciting.
Sweetness Adjustments: You can add more or less maple syrup depending on how sweet you like it; I usually start with less and add after tasting.

Step-by-Step: How I Make Pumpkin Chia Seed Pudding Recipe

Step 1: Whisk Your Base Together

Start by combining the milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup in a medium bowl. I like to whisk everything thoroughly until you get a perfectly smooth mixture—that way, there are no lumps of pumpkin hiding around. A good, even consistency helps the pudding set evenly and gives that silky texture we all want.

Step 2: Stir in Chia Seeds

Next, add in the chia seeds and give everything a good mix. Make sure the seeds are evenly distributed to avoid clumps. I usually let it sit for a couple of minutes and then give it another quick stir before covering, just to break up any seeds that might have settled or stuck together.

Step 3: Chill and Let It Set

Cover the bowl and pop it in the fridge for at least 4 hours. This waiting period is where the magic happens—chia seeds soak up the liquid and the pudding transforms from a thin mixture into a dreamy, thick delight. If you’re short on time, overnight chilling works even better, and the flavors meld beautifully.

Step 4: Serve and Enjoy

Once set, give the pudding a gentle stir. Spoon it into your favorite bowls or jars and get creative with toppings. I’m a sucker for a dollop of whipped cream, a sprinkle of cinnamon, some toasted pecans, or fresh berries. The contrast in texture and flavor makes the experience extra special every time.

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Pro Tips for Making Pumpkin Chia Seed Pudding Recipe

Whisk Early and Often: Stir the mixture a couple times during the first 10 minutes to prevent chia seeds from sinking and clumping.
Adjust Thickness After Chilling: If it sets too thick for your liking, just stir in a splash more milk before serving.
Use Pure Pumpkin: Avoid pumpkin pie filling as it’s already sweetened and spiced, which can throw off your flavor balance.
Cover While Chilling: Keeping the pudding covered stops it from absorbing fridge smells and helps maintain freshness.

How to Serve Pumpkin Chia Seed Pudding Recipe

Pumpkin Chia Seed Pudding, healthy fall desserts, quick vegan pudding, nutritious breakfast ideas, cozy pumpkin snacks - The image shows a spoon holding a small scoop of a layered dessert with two clear glass jars filled with the same dessert in the background. The bottom layer in the jars is a yellowish-brown pudding with visible chia seeds, giving it a slightly bumpy texture. On top of the pudding is a thick, white cream layer lightly dusted with a brown spice, likely cinnamon. One jar has a woman’s hand partly visible holding a spoon covered with the white cream layer and some pudding drips on the rim. The background and surface are smooth with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep my garnishes simple but flavorful. A sprinkle of cinnamon or nutmeg always amps up the pumpkin vibe, and crushed pecans or walnuts add a satisfying crunch. Sometimes I add fresh sliced bananas or berries for a juicy pop and extra nutrients. Don’t underestimate a spoonful of coconut whipped cream—that creamy topping makes it feel like an indulgent treat.

Side Dishes

Since this Pumpkin Chia Seed Pudding Recipe is pretty filling on its own, I like to pair it with lightly toasted whole-grain toast or a handful of granola on the side if I want something extra. A hot cup of chai or cinnamon-spiced tea complements the flavors perfectly for a cozy breakfast or snack combo.

Creative Ways to Present

For special occasions, I like to layer the pudding in small glass jars alternating with granola, toasted coconut flakes, and a drizzle of caramel or honey. It not only looks stunning but adds layers of flavor and texture that impress guests without fuss. You could also freeze it in popsicle molds for a unique fall-themed frozen snack!

Make Ahead and Storage

Storing Leftovers

I store leftover pudding in airtight containers or individual glass jars with lids. It keeps fresh in the fridge for up to 4 days — perfect for prepping a few days’ worth of breakfasts or snacks. Give it a good stir before eating as it may thicken more while stored.

Freezing

I haven’t tried freezing this pudding yet because chia tends to change texture after freezing and thawing, sometimes becoming gelatinous. If you want to experiment, freeze in small portions and thaw overnight in the fridge to test if the texture still works for you.

Reheating

This pudding is best enjoyed cold, but if you prefer it warmed, I recommend gently heating it in a microwave for just 20-30 seconds and stirring well. Don’t overheat, or you’ll lose that creamy texture and end up with a clumpy mess. Adding a splash of milk can help smooth it out after warming.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best not to use pumpkin pie filling because it contains added sugars and spices, which can make the pudding too sweet or overly flavored. Pure pumpkin puree lets you control the taste and sweetness exactly.
How long does the Pumpkin Chia Seed Pudding keep in the fridge?

Stored properly in an airtight container, this pudding stays fresh for about 3-4 days. Always check for any off smells or changes in texture before eating.
Can I make this pudding without maple syrup?

Absolutely! You can omit the sweetener if you prefer, or try alternatives like honey, agave nectar, or even mashed ripe banana for natural sweetness.
Will the texture of chia pudding be gritty or slimy?

If you soak the chia seeds for enough time and stir well, the texture should be creamy and pudding-like. Over- or under-soaking can lead to graininess or sliminess, so stick to 4 hours minimum chilling and stir a couple of times early on.

Final Thoughts

This Pumpkin Chia Seed Pudding Recipe has become one of my go-to fall treats because it checks every box—healthy, flavorful, easy, and versatile. I love sharing it with friends because it’s approachable, yet feels a little special. I hope you try it soon and find that same comforting joy in every spoonful. Let me know how you customize it or if you discover any new favorite toppings—I’m all ears!