Pumpkin Chia Pudding

Meet your new favorite fall recipe: pumpkin chia pudding! Lately, it seems as if everyone is talking about protein for health, but I have a little secret—dietary fiber is just as important for feeling full, supporting healthy digestion and keeping your metabolism humming. While sprinkling chia seeds into smoothies or oatmeal works, chia pudding puts this tiny superfood in the spotlight.

This pudding is no-cook, make-ahead and easily customizable. I love mixing in fresh or frozen berries in the summer, but nothing beats the cozy flavors of pumpkin and warming spices in the fall. Besides being packed with fiber, chia seeds are also rich in omega-3 fatty acids, protein and essential minerals—making this pumpkin chia seed pudding a satisfying, nutrient-rich treat any time of day.

Ingredients for Pumpkin Chia Pudding

• Plant-based milk: For dairy-free pudding, we recommend using unsweetened almond or coconut milk (the refrigerated kind, not the stuff in a can). You can swap in regular cow’s milk for extra protein and richness if that’s your jam!
• Chia seeds: These tiny seeds absorb liquid and expand, creating the signature thick, pudding-like texture. For the best texture, choose whole, not ground, chia seeds, and store them in the fridge to keep them fresher for longer.
• Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices). The pumpkin adds natural sweetness, fiber, vitamins and, of course, that irresistible fall flavor.
• Sweetener: Maple syrup brings warm caramel notes, while honey adds a floral sweetness—either works, so use your favorite. For vegan pudding, go with maple syrup. Feel free to adjust the amount to taste, or swap in a few drops of liquid stevia for a sugar-free version.
• Vanilla: A splash of pure vanilla extract enhances the sweetness and rounds out the warm flavors of the pumpkin and spice.
• Pumpkin pie spice: A cozy mix of cinnamon, nutmeg, ginger and cloves plays up the fall vibe and makes this pudding taste like a slice of pumpkin pie. You can make your own pumpkin spice blend or use ground cinnamon for less of a spiced flavor.
• Optional toppings: Granola, pepitas and chopped nuts are perfect for adding crunch. For extra sweetness, mix in white or semisweet chocolate chips. Try topping the pudding with fresh fruit like sliced bananas or chopped apples for another layer of flavor and texture.

Directions

Step 1: Mix the pudding

Divide the milk, chia seeds, pumpkin puree, sweetener, vanilla extract, pumpkin pie spice and salt into four small jars or glass bowls.

Editor’s Tip: You could also whisk everything together in a mixing bowl, then divide the mixture evenly between jars or bowls.

Stir each to combine.

Editor’s Tip: A whisk works best for evenly blending the pumpkin into the milk so you don’t get clumps. If you’re using jars, seal them and give them a good shake to combine.

Step 2: Cover, then chill

Cover each jar or bowl of pudding. Place them in the refrigerator for at least four hours or overnight.

Editor’s Tip: The longer you let the pudding chill, the better! The extra chill time ensures a thick, creamy pudding.

Step 3: Add toppings before serving

When you’re ready to serve, top with crunchy granola, toasted pepitas or pecans, a sprinkle of chocolate chips or even a dollop of whipped cream for extra indulgence.

Editor’s Tip: Give the pudding another stir before adding toppings or mix-ins to break up any clumps.

Pumpkin Chia Pudding Variations

• Add chocolate: Add 2 tablespoons of cocoa powder to the pudding and mix in mini chocolate chips for a rich, chocolaty twist.
• Boost the protein: Mix in a scoop of your favorite vanilla or unflavored protein powder before chilling for extra staying power.
• Turn it into a parfait: Layer the pudding with crushed graham crackers, granola, plain yogurt or whipped cream for a dessert-style treat.
• Get creative with toppings: Drizzle a spoonful of almond butter or peanut butter on top for nuttiness, or top your pudding with sliced bananas, chopped apples or dried cranberries for added sweetness, texture and nutrition. You can also replace the granola or pepitas with coconut flakes, pecans or walnuts for extra crunch.

How to Store Pumpkin Chia Pudding

Keep the pudding stored in airtight containers or sealed jars in the refrigerator. It’ll last up to four days. Stir before serving to break up any clumps, then add fresh or crunchy toppings just before eating for the best texture.

Can you freeze pumpkin chia seed pudding?

No, chia pudding won’t freeze well. After thawing, its texture becomes icy and grainy, so it’s best enjoyed fresh from the fridge.

Pumpkin Chia Pudding Tips

Is pumpkin chia pudding healthy?

Yes! Pumpkin chia pudding is a delicious and nutritious choice. Chia seeds are considered a superfood—they’re packed with fiber, protein and healthy fats. Pumpkin is also a good source of vitamins A and C, potassium and antioxidants. Using plant-based milk and natural sweetener helps keep the pudding lighter with less fat and added sugar than traditional desserts.

Can I use dairy milk instead of plant-based milk?

Of course! Any milk works for pumpkin chia pudding. Dairy milk adds extra protein for more staying power, while plant-based milks keep the recipe vegetarian and vegan-friendly.

Why isn’t my chia pudding thickening?

If your chia pudding hasn’t thickened after several hours in the fridge, your ratio of chia seeds to milk might be off. We’re using a 1:4 ratio of chia seeds to liquid, which equates to 2 tablespoons of seeds per 1/2 cup milk in each serving.

Sometimes the seeds settle to the bottom of your container, so the pudding stays thin. To prevent this, stir the mixture or give it a shake 15 to 30 minutes into chilling to redistribute the seeds. If your pudding still turns out thin, stir in an extra teaspoon of chia seeds and return it to the fridge until it thickens.

How do you make this recipe sugar-free?

For a sugar-free pumpkin chia pudding, skip the sweetener entirely or use a sugar alternative, such as a few drops of liquid stevia or monk fruit extract.