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Pumpkin Chia Seed Pudding: Creamy, Spiced, and Fall Perfection

If you’re looking for a fall-inspired recipe that’s as healthy as it is delicious, this Pumpkin Chia Seed Pudding is exactly what you need. It combines smooth pumpkin puree with chia seeds, warm spices, and a touch of maple syrup for natural sweetness. The result? A rich, pudding-like texture that’s satisfying and nourishing. This recipe comes together in just 10 minutes of prep, then chills in the fridge until the chia seeds thicken everything into a creamy pudding. Perfect for meal prep, it makes a grab-and-go breakfast, a guilt-free dessert, or a wholesome snack that tastes like pumpkin pie in spoonable form.
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Prep Time 10 minutes
chill time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree canned, unsweetened
  • 1 ½ cups milk dairy or plant-based like almond, oat, or coconut
  • ¼ cup chia seeds
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • Pinch of salt

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups & spoons
  • Mason jars or airtight containers (for chilling)
  • Refrigerator

Method
 

Step 1: Mix the base
  1. In a mixing bowl, whisk together pumpkin puree, milk, maple syrup, vanilla, and spices until smooth.
Step 2: Add chia seeds
  1. Stir in chia seeds, mixing well to prevent clumps.
Step 3: Chill
  1. Transfer mixture into jars or containers. Refrigerate for at least 4 hours, preferably overnight, until thick and pudding-like.
Step 4: Stir & serve
  1. Stir before serving. Top with whipped cream, granola, pecans, or a drizzle of maple syrup.

Notes

🧊 Storage & Reheating
Store in the fridge in airtight containers for up to 5 days.
Not freezer-friendly (texture changes).
Enjoy chilled straight from the fridge.
🥄 Variations
Chocolate Pumpkin Pudding: Stir in 2 tbsp cocoa powder.
Nutty Version: Top with chopped pecans or walnuts.
Coconut Pumpkin Pudding: Use coconut milk for extra creaminess.
Protein Boost: Add a scoop of vanilla protein powder.
Dessert-Style: Layer with crushed graham crackers and whipped cream for pumpkin pie parfaits.
❓ 10 FAQs
Can I use pumpkin pie filling instead of puree? – No, it’s pre-sweetened and spiced.
How long does it take to thicken? – At least 4 hours, but overnight is best.
Can I use any milk? – Yes, dairy or plant-based all work.
What if my pudding is too runny? – Stir in 1–2 tbsp more chia seeds and chill longer.
Can I make it sugar-free? – Yes, use stevia or monk fruit instead of syrup.
Is this good for breakfast? – Yes, it’s full of fiber, protein, and healthy fats.
Do kids like it? – Yes, it tastes like pumpkin pie filling.
Can I blend it? – Yes, blend before chilling for a smoother texture.
Can I double the recipe? – Absolutely, perfect for meal prep.
How should I serve it? – With toppings like granola, nuts, fruit, or whipped cream.
🏁 Conclusion
This Pumpkin Chia Seed Pudding is creamy, spiced, and bursting with fall flavor while still being wholesome and nourishing. With minimal effort, you get a grab-and-go breakfast or dessert that feels indulgent but is full of nutrients.
Whether you’re prepping it for the week, serving it as a healthier holiday dessert, or just want a spoonful of fall comfort, this pudding is an easy win.