Pumpkin Pie Chia Pudding

This Pumpkin Pie Chia Pudding tastes like pumpkin pie in a jar! Creamy, nourishing, and packed with pumpkin pie flavor, it comes together easily with simple ingredients and no cooking required.

This pumpkin chia pudding couldn't be easier to make!

Simply stir, place it in the fridge, and let it set into thick, pumpkin-spiced perfection.

In a few hours you'll have creamy, pumpkin-spiced chia pudding that tastes like fall in a jar.

No cooking and no fuss, just a cozy treat that is perfect for breakfast, a snack, or even dessert!

Ingredients

With just a few simple ingredients like pumpkin purée, pumpkin pie spice, maple syrup, plant-based milk, and chia seeds, this pumpkin pie chia pudding is creamy, cozy, and packed with fall flavor.

Chia Seeds: The base of our chia pudding is of course, chia seeds! When soaked, they become gel-like in consistency.

Plant-Based Milk: Any unsweetened non-dairy milk works.

Pumpkin Purée: Can't have a pumpkin pie flavor without pumpkin purée! Make sure you get pure pumpkin purée and not pumpkin pie filling.

Vegan Yogurt: Makes it creamy with a little tang. I recommend unsweetened.

Maple Syrup: Adds sweetness. Feel free to adjust sweetness to your preference.

Pumpkin Pie Spice Blend: You can use a pre-made pumpkin pie spice blend, or make your own with cinnamon, nutmeg, ginger, allspice, and cloves.

Vanilla Paste: You can use vanilla bean paste or extract.

Salt: A small pinch enhances all the flavors.

See recipe card for quantities.

Helpful Equipment

What makes chia pudding so great is how simple it is to make. Just grab a jar or container with a lid and you're all set!

I recommend a jar like these 10oz and 16oz containers with lids.

How to Make This Recipe

This pumpkin pie chia pudding is the perfect fall treat!

Creamy, nourishing, and full of cozy pumpkin pie flavor, it's an easy make-ahead breakfast or snack.

The full written recipe can be found in the recipe card below.

Step 1: Add all the ingredients into a jar or container.

Step 2: Whisk until well combined.

Step 3: Let sit at room temperature for 5-10 minutes before giving it another good stir. Place in the fridge overnight or for at least 5-6 hours to thicken.

Step 4: Stir the pudding before serving then top with any toppings you enjoy!

Note: Don't skip #3! This helps prevent the chia seeds from sinking to the bottom and breaks up any spice clumps, making sure everything is evenly mixed and creamy.

Substitutions & Variations

Feel free to swap ingredients and make it your own based on what you already have in the kitchen.

Milk: Any plant-based milk works. Soy, oat, almond, coconut or even cashew! Use your favorite.

Yogurt: Coconut, almond, or soy yogurt will work. I prefer using an unsweetened yogurt. You can skip it, but you will need a little extra milk to keep the pudding creamy. I would add an additional ¼ cup.

Sweetener: Maple syrup can be replaced with agave syrup.

Toppings: Pecans, walnuts, or almonds, coconut whipped cream, dollop of vegan yogurt, granola, or a drizzle of nut butter are all delicious topping options!

Tips & Tricks

Wait 5-10 minutes and then stir again before putting your chia pudding in the fridge. Chia seeds can clump and settle at the bottom of the container or jar and won't be as creamy.

Don't love the texture? Try blending the chia seed pudding. This will create a more traditional pudding texture and an extra creamy pudding with no seed texture.

Let the chia pudding sit in the fridge for at least 4-6 hours, or overnight, to allow the seeds to expand and create that thick, creamy consistency.

If it's too thick, stir in a little extra plant-based milk until you reach your desired consistency.

Storage

Chia pudding is ideal for meal prep because it keeps well in the fridge. Store in an airtight container or glass jar for up to 5 days.

This recipe makes two large servings or four smaller snack-sized portions.

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