Creamy Pumpkin Chia Seed Pudding Recipe

I’m so excited to share this Creamy Pumpkin Chia Seed Pudding Recipe with you because it’s honestly one of my favorite ways to enjoy pumpkin any time of year—and especially when you want something that feels a little indulgent but is still good for you. What makes it stand out is how creamy and dreamy it gets without any heavy cream or complicated cooking. Plus, it’s packed with chia seeds, which add this wonderful gel-like texture and a boost of fiber and omega-3s that you can feel good about.

Whether you want a cozy fall breakfast, a light dessert, or a wholesome snack, this Creamy Pumpkin Chia Seed Pudding Recipe fits the bill perfectly. I love making a batch and having it ready in the fridge because it’s so simple and satisfying. You’ll find it’s an easy, make-ahead treat with flavors that balance perfectly between sweet, spicy, and earthy pumpkin goodness.

Ingredients You’ll Need

Each ingredient in this pudding plays a part in creating that luscious texture and warm pumpkin flavor. When shopping, I always recommend using real pumpkin puree (not the pie filling with added sugars and spices) so you can control the sweetness and spice levels yourself.

• Milk of choice: I usually go for almond or oat milk for a subtle nuttiness, but dairy milk or coconut milk work beautifully too.
• Pumpkin puree: Always use plain pumpkin puree, not pie filling—it’s fresher and lets you customize the spices and sweetness.
• Maple syrup: This adds just the right natural sweetness; you can always adjust up or down depending on your taste.
• Pumpkin pie spice: The key to capturing that cozy fall vibe. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves instead.
• Salt: Just a pinch to enhance all those flavors and balance the sweetness.
• Chia seeds: These little powerhouses soak up the liquid and help create the pudding’s creamy, thick texture.

Variations

I love making this pudding my own by switching up the milk or sweetener depending on what I have at hand, and you should definitely feel free to do the same! Personalizing it makes the recipe even more enjoyable and suits your dietary needs or flavor preferences.

• Vegan Variation: Use any plant-based milk and maple syrup, and you’re all set!
• Spiced Up: Sometimes I add a teaspoon of vanilla extract or a pinch of ground cardamom for an extra layer of flavor.
• Nut Butter Boost: Stir in a spoonful of almond or peanut butter before chilling—it’s a game-changer, adding richness and protein.
• Lower Sweetness: If you prefer less sugar, start with half a tablespoon of maple syrup and adjust after it sets.
• Seasonal Twist: Swap pumpkin pie spice for cinnamon and orange zest in springtime for a fresh twist.

How to Make Creamy Pumpkin Chia Seed Pudding Recipe

Step 1: Mix the Wet Ingredients Together

Start by combining your milk of choice, pumpkin puree, maple syrup, pumpkin pie spice, and salt in a medium bowl or jar. Whisk everything really well until the mixture is smooth and the pumpkin is fully incorporated. This is important because you don’t want any clumps of pumpkin or chia seeds sticking together later.

Step 2: Stir in the Chia Seeds

Once your liquid base is smooth, sprinkle in the chia seeds and give it another good stir so the seeds are evenly distributed. The chia seeds will soak up the liquid and thicken the mixture as it sits, so don’t worry if it looks runny at first—that’s exactly what should happen.

Step 3: Refrigerate and Let it Set

Cover the bowl or jar and pop it in the fridge for at least 3-4 hours, but overnight is even better if you have the time. This chilled rest time lets the chia seeds fully absorb the liquid, turning it into that creamy pudding texture we want. Before serving, give it a good stir to make sure it’s perfectly smooth.

How to Serve Creamy Pumpkin Chia Seed Pudding Recipe

Garnishes

I love topping mine with a sprinkle of toasted pecans or walnuts for crunch and a little extra warmth from cinnamon or nutmeg dusted on top. Freshly whipped coconut cream also makes a dreamy, dairy-free finishing touch that complements the pudding’s natural creaminess beautifully.

Side Dishes

This pudding pairs wonderfully with lightly buttered toast or a warm mug of chai tea when I’m having it for breakfast. For dessert, fresh berries or a small piece of dark chocolate on the side balance the spice and richness perfectly.

Creative Ways to Present

One of my favorite tricks for special occasions is layering the pudding with granola and fresh fruit in a glass mason jar. It looks stunning and gives you a variety of textures in every bite. You can even drizzle some extra maple syrup or a dollop of nut butter on top to impress your guests.

Make Ahead and Storage

Storing Leftovers

I keep any leftover pudding in airtight containers in the fridge for up to 4 days. It actually tastes better after a day because the flavors mellow and deepen. Just give it a quick stir before serving since chia seeds can settle.

Freezing

Freezing this pudding isn’t my go-to because chia seeds can get a bit grainy after thawing, but if you want to give it a shot, freeze individual portions in freezer-safe containers. Thaw overnight in the fridge before eating and stir well—though I find fresh is best!

Reheating

I usually eat this pudding cold, but if you prefer it warm, gently heat it on the stove or in the microwave in short bursts. Add a splash of milk if it gets too thick and stir occasionally to keep the creaminess smooth.

FAQs

Final Thoughts

This Creamy Pumpkin Chia Seed Pudding Recipe has become one of those not-so-secret staples in my kitchen that always brings comfort and satisfaction. It’s simple, nourishing, and has that perfect touch of fall spice without any fuss. I can’t wait for you to try it—once you do, I bet it’ll become a go-to belly-warmer for you too. Trust me, there’s nothing like starting your day or ending it on this creamy, cozy note!

Print