Pumpkin Chia Pudding

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This Pumpkin Chia Pudding is vegan and gluten free. It's super creamy and rich, full of pumpkin and cinnamon flavors with a hint of almond butter. The perfect fall breakfast.

Side image of chia pumpkin pudding in glass cup with yogurt topping.

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Why you will love this recipe
Ingredients
Variations
How to make this Pumpkin Chia Pudding
Expert Tips
Recipe FAQs
More Vegan Pumpkin Recipes
Pumpkin Chia Pudding

Why you will love this recipe

Excellent Flavor: This delicious easy Pumpkin Chia Pudding has the perfect amount of natural sweetness from the maple syrup, creamy richness from the pumpkin puree and a slightly spicy flavor from the cinnamon, giving you a chia pudding you’ll continue to make year round.
Quick & Easy: This pumpkin and chia seed pudding is easy to make, it has six simple ingredients and gives you the perfect tasting pumkin chia pudding and the clean up is a breeze.
No cooking: There is no cooking required for this chia seed pudding with pumpkin, simply combine the ingredients, whisk, let sit at least 30 minutes, although 2-3 hours it’ll taste even better or feel free to put in the fridge for up to 2-3 days.
Anytime of the day: You can eat this pumpkin pudding made from chia seeds absolutely anytime, for breakfast as an easy grab and go, good option for lunch or even for dinner, it tastes great anytime of the day.

Check out some more pumpkin recipes!

Ingredients

Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make this Pumpkin Chia Pudding.

Pure Maple Syrup: The sweetener.
Pumpkin Puree: From a can, make sure it's puree plain not pumpkin pie filling.
Almond Milk: I like the flavor best but you can use any non-dairy milk you like.
Almond Butter: Gives a nice added flavor and creamy texture to this pumpkin chia pudding.
Cinnamon: I like cinnamon but you can also use pumpkin pie spice if you like.
Chia Seeds: The texture and main ingredient in this chia pudding with pumpkin.

Variations

Toppings Customizable: This vegan pumpkin chia pudding can be customized with toppings that basically make it taste different each time you eat it. Some ideas are granola, pumpkin seeds, shredded coconut, non-dairy dark chocolate chips, or cacao nibs to change up the flavor.
Fruit Toppings: This vegan chia pudding with pumpkin will taste perfect with fruit toppings added, try fresh fruits like raspberries, blueberries, strawberries, mixed berries or any of your favorite fruit will taste great. I would add toppings just before eating this chia pumpkin pudding.
Optional nuts: This pumpkin chia seed pudding you can easily top with any nuts you’d like or top with pecans, almonds, walnuts, macadamia nuts this vegan pumpkin chia pudding will taste great.
Nut Butter: For this pumpkin pudding you can change the almond butter to what ever nut butter you’d like, cashew butter, peanut butter or sunflower butter for a nut free version.
Yogurt Topping: Add a dollop of dairy free yogurt or some coconut whipped cream to add a tasty topping.
Milk Non-Dairy: In this Pumpkin Chia Pudding recipe you can try using any plant milk you’d like or even try using one of these non-dairy milks, almond milk, soy milk, oat milk, cashew milk or coconut milk, yes each will change the flavor slightly but it will still taste great.
More Protein: You can easily make this a protein pumpkin and chia seed pudding, just add a scoop of powder plant-based protein to the pudding.

How to make this Pumpkin Chia Pudding

Wet ingredients added to glass bowl with whisk.

Step 1: Add wet ingredients to bowl and whisk.

Chia seeds added to wet ingredients in glass bowl.

Step 2: Add chia seeds and whisk.

Pudding in large glass bowl with a whisk.

Step 3: Let thicken. (At least 30 minutes, a few hours or overnight is best).

Expert Tips

Try using homemade milk: This pumpkin spice chia pudding will taste great with any of our homemade cashew milk, oat milk, coconut milk, or almond milk.
Enjoy for breakfast on the go: You can easily put this chia seed pumpkin pudding in a mason jar for an easy grab-and-go breakfast. I’d add the toppings right before leaving the house.
Adjust the measurements: To adjust the thickness of this Pumpkin Chia Pudding use a little less milk for a thicker chia pudding and a little more milk for a thinner version.
Storing: For this Pumpkin Chia Pudding let it sit at least 30 minutes prior to eating or if you’ve got time let it sit for 2-3 hours it will taste better and you can refrigerate for 2-3 days in a sealed container.

Recipe FAQs

How many days a week can I eat chia seeds?

Chia seeds can be eaten daily, up to 5 tablespoons in one day, but I’d start with 1 ounce which is about 2 tablespoons if you haven’t eaten chia seeds before.

What happens if you don't soak chia seeds before eating?

To prevent the chia seeds from expanding in your digestive tract and causing digestive issues, it’s best to soak about 3-4 hours. If you're in a hurry at least until they expand (about 30 minutes).

How long should chia seeds soak?

Soaking chia seeds is generally 20-30 minutes, your wanting to get a gel-like texture, but you can soak chia seeds overnight.