This easy Pumpkin Chia Pudding recipe is packed with fiber and omega-3 fats, but tastes like a decadent slice of pumpkin pie! The perfect grab-and-go breakfast or quick afternoon snack for fall.
A Pumpkin Pie Twist on Healthy Chia Pudding
If you’re craving another fun way to use that can of pumpkin puree in your pantry, then look no further. As someone who is a BIG fan of sweet and savory pumpkin recipes during cozy season, this chia pumpkin pudding is one of my favorites.
Simply mix everything the night before, then the chia seeds absorb the liquid to form a creamy, pudding-like texture. Every bite is packed with delicious pumpkin and plenty of fiber, leaving you nourished and making your pumpkin-loving heart feel complete.
It seriously tastes like eating a big slice of pumpkin pie – you can even add whipped cream, if you want! It’s fall, so have fun with it. 🍂🎃
Pumpkin Chia Pudding Ingredients
Chia Seeds: Chia seeds may be small, but they are a powerhouse source of fiber and omega-3 fats. Perfect for keeping you full!
Pumpkin Puree: Using plain puree (not pumpkin pie filling) gives you control over the chia pudding’s seasoning and sweetness. I always use canned pumpkin, but if it’s fall, you can also make your own with roasted, mashed pumpkin.
Almond Butter: Nut butter adds an extra dose of healthy fats and makes the chia pudding extra creamy. If you want to swap in another butter, use a milder option like cashew butter. Peanut butter tends to overpower the pumpkin flavor.
Almond and Coconut Milk: You could use just almond or coconut milk, but I think the combination of the two gives the pumpkin chia pudding the perfect creamy texture (while also keeping it dairy-free).
Pumpkin Pie Spice: This blend of warm spices is what really gives the chia pudding that pie-like flavor!
Sweetener: Just a touch of maple syrup or honey makes the flavor of the pumpkin puree shine.
How to Make Pumpkin Chia Seed Pudding
You can then pour the mix into a glass storage container and refrigerate overnight. I like to give the pumpkin chia pudding another stir before bed to make sure everything is evenly combined. If not, no worries – just stir before serving! The chia pudding will last in your fridge for 3-5 days.
Pumpkin Chia Pudding Toppings
The best part of any chia pudding is the toppings! I typically add fresh fruit, granola, or hemp seeds to recipes like my Vanilla Chia Pudding or Protein Chia Pudding. But the fall flavors in this pumpkin version really call for some sliced nuts, pumpkin seeds, and cinnamon. You can also make it even more decadent by adding whipped cream, chocolate chips, or cacao nibs.
If you do give this Pumpkin Chia Seed Pudding recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Pumpkin Chia Pudding
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
This easy Pumpkin Chia Pudding recipe is packed with fiber and omega-3 fats, but tastes like a decadent slice of pumpkin pie! The perfect grab-and-go breakfast or quick afternoon snack for fall.
Ingredients
- 1/4 cup chia seeds
- 1/2 cup almond milk
- 1/2 cup canned coconut milk
- 1/4 cup pumpkin puree
- 1 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Optional: whipped cream for topping
Instructions
- Whisk together all of the ingredients except the chia seeds.
- Add the chia seeds and whisk again until well combined.
- Pour the mix into a glass storage container and place it in the refrigerator. After a few minutes, give it another stir to make sure everything is evenly combined.
- Leave the chia pudding in the fridge overnight. In the morning give it a good stir and then top it with whipped cream, cinnamon, and pumpkin seeds.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
This is AMAZING and so delicious! The perfect afternoon snack.
I made this and it was amazing! It is very reminiscent of pumpkin pie. My kids loved it too. I didn’t have coconut milk so I used only vanilla oatmilk. I can’t wait to make this again and again. Thank you!!!
So glad you liked it, Jackie!
I love all your Chia pudding recipes! They are the only ones I make. This is going to be perfect for fall. Thank you!
I tried it and it was delicious! I’ve already made it again and doubled the recipe because it went too fast last time. Thanks 🤍