Go Back

Pumpkin Chia Seed Pudding

Pumpkin chia seed pudding made with pumpkin puree and chia seeds for a thick, spoonable texture with a spiced, golden-orange finish. This no-cook American breakfast is chilled in jars until set, then topped with whipped cream and pumpkin pie spice.
Print Recipe Pin Recipe
Prep Time 10 minutes
chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin puree
  • 0.5 cup pumpkin puree
Almond milk or coconut milk
  • 2 cup almond milk or coconut milk Use dairy-free if desired; choose one.
Chia seeds
  • 4 tbsp chia seeds
Maple syrup
  • 3 tbsp maple syrup
Pumpkin pie spice
  • 1.5 tsp pumpkin pie spice Plus extra for topping.
Cinnamon
  • 1 tsp cinnamon
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt
Whipped cream
  • whipped cream for topping Optional topping; add as desired.
Gingersnap cookies
  • gingersnap cookies for serving For dipping.

Method
 

Mix the pudding base
  1. Whisk pumpkin puree, almond milk or coconut milk, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
Bloom the chia seeds
  1. Stir in chia seeds until evenly combined, then whisk again after 5 minutes to prevent clumping.
Chill to set
  1. Divide the mixture into jars or bowls, cover, and refrigerate for 4 hours or overnight until thick and set.
Serve
  1. Stir before serving; if it’s too thick, add a splash of milk to loosen to your preferred consistency.
  2. Top with whipped cream and dust with pumpkin pie spice, then serve with gingersnap cookies for dipping.

Notes

Pro tip: for the smoothest set, whisk right after adding the chia and then again at the 5-minute mark to minimize clumps. Refrigerate covered up to 3 days; it won’t freeze well due to texture changes. If you want it lower sugar, reduce maple syrup slightly and add more pumpkin puree or a pinch of cinnamon to balance flavor.