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Pumpkin Chia Pudding Recipe
Ash Tyrrell

Pumpkin Chia Pudding Recipe

I still remember the first time I made pumpkin chia pudding I was looking for a fall breakfast that didn't need the oven on, and this one saved me. I mixed everything in a jar, went to bed, and woke up to something that tasted like pumpkin pie but felt like a smart way to start my day.
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Prep Time 10 minutes
Cook Time 4 hours
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/4 cup chia seeds – the base of the pudding they soak up liquid and turn thick and gel-like
  • 1 cup canned pumpkin puree – use plain pumpkin not pumpkin pie filling, or the pudding turns out overly sweet
  • 1 1/2 cups milk of choice – coconut milk makes it extra creamy but any milk works fine
  • 2 tablespoons maple syrup – adjust to taste and swap for honey if you're not making a vegan version
  • 1 teaspoon pumpkin pie spice – this is what gives the pudding that warm cozy fall flavor
  • 1/2 teaspoon vanilla extract – rounds out the sweetness and makes the pumpkin taste richer
  • A pinch of salt – balances the sweetness and keeps the flavor from tasting flat
  • Optional: 1 tablespoon nut butter or protein powder – for a pumpkin chia pudding protein boost that keeps you full longer

Method
 

  1. I start by adding the milk, pumpkin puree, maple syrup, and vanilla extract to a mixing bowl. I whisk everything together until it's completely smooth with no lumps left. This step matters because clumpy pumpkin can leave pockets of flavor instead of an evenly spiced pudding.
  2. Next, I stir in the pumpkin pie spice and a small pinch of salt. I always taste the mixture at this point and adjust the sweetness if needed. This is also when I mix in nut butter if I'm making a pumpkin butter chia pudding version.
  3. I add the chia seeds last and whisk them in thoroughly so they don't clump together at the bottom. I like to let the bowl sit for five minutes and give it one more stir before covering it, since that second stir helps prevent any settling.
  4. I transfer the mixture into jars or cover the bowl with a lid, then place it in the fridge for at least four hours. Overnight works best for me because the texture turns out thicker and creamier by morning.
  5. Once it's chilled, I give the pudding a good stir to loosen it up. If it feels too thick, I add a splash more milk. If it's too loose, I let it sit for another 30 minutes.
  6. Finally, I top mine with whatever I'm craving that day, whether it's granola, pecans, or a dollop of yogurt. This is the fun part where the pudding really becomes your own.

Notes

  • I always whisk the chia seeds in twice, once right after adding them and again five minutes later because it stops them from clumping into one soggy mass.
  • I use full-fat canned coconut milk when I want a richer, more indulgent pumpkin chia pudding with coconut milk, especially for weekend treats.
  • I taste my mixture before refrigerating it, since pumpkin brands vary a lot in sweetness and I'd rather adjust early than after it's set.
  • I never skip the pinch of salt. It sounds small, but it makes the pumpkin and spice flavors pop so much more.
  • I make a double batch on Sundays so I have breakfast ready for the whole week without extra effort.