Pumpkin spice chia pudding is a staple in my kitchen, especially when I want something cozy but easy to prep ahead. The combination of creamy pumpkin puree and warming spices makes this pudding feel like autumn in a bowl, but I honestly enjoy it year-round. The chia seeds thicken overnight, creating a satisfying, spoonable texture that’s both smooth and a little bit chewy.

I often serve this pudding for breakfast or as a snack, and it’s also great for a light dessert. The aroma of cinnamon and nutmeg hits as soon as you open the fridge, and each spoonful is gently sweet with a hint of earthiness from the pumpkin. It’s a practical way to use up canned pumpkin and it requires almost no hands-on time.

What makes this recipe special is its flexibility. I can mix it up the night before, portion it out, and have a grab-and-go option ready for busy mornings. It’s also easy to customize with different toppings, so it never feels repetitive.

The pudding keeps well for several days, so I like to make a batch on Sunday and enjoy it throughout the week. Whether you’re looking for a make-ahead breakfast or a not-too-sweet treat, this recipe fits the bill.

Quick Facts

Why You’ll Love It

This pumpkin spice chia pudding is simple to prepare, satisfying, and full of cozy flavors. It’s a reliable recipe for meal prep and works for breakfast, snacks, or dessert. The texture is creamy with a bit of bite, and you can easily adjust the sweetness or spice to your taste.

• No cooking required—just mix and chill
• Customizable with your favorite toppings
• Naturally dairy-free and gluten-free
• Great for meal prep and busy mornings
• Uses pantry staples
• Balanced sweetness and spice

Ingredients

The ingredients for this chia pudding are straightforward and easy to find. Pumpkin puree and chia seeds form the base, while maple syrup and warm spices bring out the classic pumpkin spice flavor. I use unsweetened almond milk, but any milk will work. Adjust the sweetener and spices to suit your taste.

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup chia seeds
• 2–3 tablespoons maple syrup (to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of ground cloves
• Pinch of salt

Step-by-Step Instructions

Making this pudding couldn’t be easier—just whisk everything together and let the chia seeds do their work in the fridge. I recommend mixing well at the start and giving it another stir after 10–15 minutes to prevent clumping. The pudding needs at least 4 hours to set, but overnight is best for a thick, creamy texture.

1. In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, and vanilla extract until smooth.
2. Add the chia seeds, cinnamon, nutmeg, ginger, cloves, and salt. Whisk well to combine.
3. Let the mixture sit for 10–15 minutes, then whisk again to break up any clumps.
4. Cover the bowl or divide the mixture into individual jars or containers.
5. Refrigerate for at least 4 hours, or overnight, until thickened and pudding-like.
6. Stir well before serving. Taste and add more maple syrup or spices if desired.
7. Serve chilled, topped with your favorite toppings such as granola, nuts, seeds, or a dollop of yogurt.

Chef Tips

A few practical tips help ensure the best texture and flavor. Chia pudding is forgiving, but a couple of small steps make a difference. Here’s what I’ve learned from making it many times.

• Whisk twice: once at the start, then again after 10–15 minutes.
• Use pure pumpkin puree, not pumpkin pie filling.
• Adjust sweetness after chilling, if needed.
• For extra creaminess, use canned coconut milk.
• Top just before serving to keep toppings crisp.
• If pudding is too thick, stir in a splash of milk.

Substitutions

This recipe is easy to adapt based on what you have on hand. The flavors are flexible, and you can swap ingredients to fit dietary needs or preferences. Here are some common swaps I’ve tried.

• Swap almond milk for oat, soy, or dairy milk.
• Honey or agave can replace maple syrup.
• Use pumpkin pie spice instead of individual spices (1–1.5 tsp).
• Add a tablespoon of Greek yogurt for extra creaminess.
• Try butternut squash puree instead of pumpkin.
• Reduce or omit sweetener for a less sweet version.

Storage & Reheating

Chia pudding is perfect for make-ahead meals. It keeps well in the fridge and is easy to portion out for the week. Here’s how I store and serve it for best results.

• Store in airtight containers or jars in the fridge for up to 5 days.
• Stir before serving, as some separation may occur.
• Add toppings just before eating to prevent sogginess.
• Not recommended for freezing—the texture changes.
• If pudding thickens too much, stir in extra milk to loosen.

Perfect Pairings

Pumpkin spice chia pudding works well on its own, but it also pairs nicely with a few other dishes and drinks. Here are some ideas if you want to round out your meal or serve it for brunch.

• Hot coffee or chai tea
• Sliced apples or pears on the side
• A savory egg scramble for a balanced breakfast
• A glass of off-dry Riesling for dessert

FAQs

Home cooks often have a few questions about chia pudding, especially if it’s their first time making it. Here are answers to some common concerns and practical tips.

Nutritional Note

This recipe is a good source of fiber and contains moderate natural sugars. Nutrition will vary depending on milk and sweetener choices; amounts are approximate.