Fall mornings just got so much better! I’m practically bouncing off the walls excited to share this pumpkin chia seed pudding recipe with you because it’s become our family’s absolute favorite fall breakfast treat.
Last week, Isabella came downstairs asking for “that orange pudding again, Mom!” and honestly, my heart melted. When your kids are begging for a healthy pumpkin dessert that’s packed with fiber and protein, you know you’ve hit the jackpot.
This overnight chia seed pudding takes literally 5 minutes to prep, and by morning, you’ve got a creamy, dreamy breakfast that tastes like pumpkin pie but fuels your body with good-for-you ingredients.
Trust me, once you try this make ahead chia pudding, you’ll be making it every week throughout fall and winter. Plus, it’s naturally vegan when you use plant milk, making it perfect for everyone at your table.
Check out my high protein yogurt chia pudding recipe for another protein-packed variation!
Why You’ll Love This Pumpkin Chia Seed Pudding
- Super quick prep: Just 5 minutes of mixing, then let the fridge do the work
- Naturally sweet: The pumpkin and maple syrup create the perfect fall flavor without being overly sugary
- Incredibly creamy texture: Chia seeds create this amazing pudding-like consistency that’s so satisfying
- Meal prep friendly: Make multiple servings at once for busy mornings
- Nutritional powerhouse: Packed with fiber, omega-3s, and vitamin A
- Customizable toppings: From nuts to fresh fruit, you can switch it up every day
Ingredients for the Best Pumpkin Chia Pudding
- 1 cup milk of choice (I love using coconut milk for extra richness)
- 1/2 cup pumpkin puree (not pumpkin pie filling – trust me on this!)
- 1-2 tablespoons maple syrup (start with 1 and adjust to taste)
- 1 teaspoon pumpkin pie spice (or make your own blend)
- 1/8 teaspoon salt (this really makes the flavors pop!)
- 1/4 cup chia seeds (the magic ingredient that creates that pudding texture)
Pro tip: I always keep a few cans of pure pumpkin puree in my pantry year-round because this recipe is that good.
Make sure you’re grabbing plain pumpkin puree, not the pre-spiced pie filling – we want to control our own flavors here!
How to Make Perfect Pumpkin Chia Seed Pudding
Step 1: In a medium bowl, combine the milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup.
Use a whisk to stir everything together until the mixture is completely smooth and has an even consistency. (This step is super important – you don’t want any pumpkin lumps!)
Step 2: Add the chia seeds to the bowl and mix again thoroughly to incorporate all the seeds.
Make sure they’re evenly distributed throughout the mixture.
Step 3: Cover the bowl and chill in the refrigerator for at least 4 hours, but overnight is even better.
The chia seeds will absorb the liquid and create that amazing pudding-like texture.
Step 4: When you’re ready to serve, give it a quick stir and top with your favorite toppings.
I love adding a dollop of whipped cream, some chopped pecans, or even a sprinkle of extra cinnamon.
The beauty of this high fiber pumpkin recipe is that it literally gets better as it sits. The flavors meld together beautifully overnight, and the texture becomes incredibly creamy and satisfying.
Storage and Make-Ahead Tips for Chia Pudding
This pumpkin spice breakfast is a meal prepper’s dream!
Store your finished pudding covered in the refrigerator for 3-4 days. I like to make a big batch on Sunday and portion it into individual jars for grab-and-go breakfasts all week.
The texture stays perfectly creamy throughout the storage time – no weird separation or grittiness.
Just give it a quick stir before eating if it looks like it needs it.
You can also double or triple this recipe easily. Just multiply all the ingredients and mix in a larger bowl.
Henry always jokes that I should make a gallon at a time because we go through it so fast!
Creative Variations for Your Pumpkin Chia Seed Pudding
Chocolate Pumpkin Version: Add 1 tablespoon of cocoa powder for a chocolate pumpkin twist that tastes like fall heaven.
Protein-Packed Option: Blend in a scoop of vanilla protein powder (you might need to add a bit more milk to maintain the right consistency).
Spice It Up: Try adding a pinch of cardamom or ginger along with your pumpkin pie spice for a more complex flavor profile.
Coconut Lovers: Use full-fat coconut milk and add some toasted coconut flakes on top for extra tropical vibes.
Vanilla Boost: Add 1/2 teaspoon of pure vanilla extract to make the flavors even more pronounced.
The best part about this vegan pumpkin pudding base is how adaptable it is to your family’s preferences.
Emma loves hers with extra maple syrup, while Noah prefers his with chopped walnuts mixed right in.
Best Toppings for Fall Chia Pudding Recipe
- Chopped nuts: Pecans, walnuts, or almonds add amazing crunch
- Fresh fruit: Sliced bananas, apples, or berries balance the richness
- Granola: For extra texture and satisfying crunch
- Coconut flakes: Toasted or regular both work beautifully
- Dark chocolate chips: Because sometimes you need a little indulgence
- Whipped cream: A small dollop makes it feel extra special
- Cinnamon: A simple sprinkle goes a long way
I love setting up a little toppings bar on busy mornings so everyone can customize their bowl exactly how they like it.
Frequently Asked Questions About Pumpkin Chia Pudding
Can I make pumpkin chia pudding without maple syrup?
Absolutely! You can substitute with honey, agave nectar, or your preferred sweetener.
Start with less than the recipe calls for and adjust to taste. I’ve also made this with just the natural sweetness from the pumpkin, and it’s still delicious if you’re watching added sugars.
How long does pumpkin chia seed pudding last in the fridge?
Store it covered in the refrigerator for 3-4 days maximum. The texture stays creamy and delicious throughout this time.
I’ve never had it last longer than that in our house because we eat it so quickly!
Can I use pumpkin pie filling instead of pumpkin puree?
No, definitely stick with plain pumpkin puree.
Pumpkin pie filling contains added sugars and spices that will make your pudding overly sweet and throw off the flavor balance. Trust me, I learned this the hard way when I was in a rush one morning!
What’s the best milk to use for pumpkin chia pudding?
Any milk works great! Coconut milk creates extra creaminess, while almond milk or oat milk keep it lighter.
The nutritional information was calculated using 2% dairy milk, but I’ve made this successfully with every type of milk imaginable. Choose based on your dietary needs and taste preferences.
Conclusion: Your New Favorite Make Ahead Breakfast
This pumpkin chia seed pudding has honestly revolutionized our fall mornings. It’s creamy, satisfying, and packed with nutrients that keep us full until lunch.
The fact that I can prep it the night before makes those hectic school mornings so much smoother.
The kids love the pudding-like texture, Henry appreciates that it’s not too sweet, and I’m obsessed with how it tastes like pumpkin pie for breakfast without any guilt.
Plus, knowing they’re getting a good dose of fiber and healthy fats from the chia seeds makes this mama very happy.
Give this fall chia pudding recipe a try and let me know how your family likes it! I have a feeling this will become a regular in your breakfast rotation too.
Related Recipes You May Like
If you’re loving this healthy pumpkin dessert, you’ll definitely want to try these other fall-inspired treats:
- Rose Coconut Chia Seed Pudding Recipes Another amazing chia pudding variation
- Easy Ayurvedic Chia Pudding Recipes For when you want something with warming spices
- Almond Milk Chia Pudding Recipes Perfect if you prefer dairy-free options
Happy cooking! Amelia
Print
Healthy Pumpkin Chia Seed Pudding Recipe
- Total Time: 4 hours
- Yield: 2 servings
- Diet: Vegan
Description
This overnight chia seed pudding takes literally 5 minutes to prep, and by morning, you’ve got a creamy, dreamy breakfast that tastes like pumpkin pie but fuels your body with good-for-you ingredients.
Ingredients
- 1 cup milk of choice
- 1/2 cup pumpkin puree
- 1–2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/4 cup chia seeds
Instructions
- In a medium bowl, combine the milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup.
- Use a whisk to stir everything together until the mixture is completely smooth and has an even consistency.
- Add the chia seeds to the bowl and mix again thoroughly to incorporate all the seeds.
- Make sure they’re evenly distributed throughout the mixture.
- Cover the bowl and chill in the refrigerator for at least 4 hours, but overnight is even better.
- When you’re ready to serve, give it a quick stir and top with your favorite toppings.
Notes
Make sure you’re grabbing plain pumpkin puree, not the pre-spiced pie filling. The beauty of this high fiber pumpkin recipe is that it literally gets better as it sits. Store covered in the refrigerator for 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 14g
- Protein: 8g
- Cholesterol: 0mg
