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Pumpkin Chia Seed Pudding

Pumpkin chia seed pudding is a creamy, make-ahead breakfast made by whisking pumpkin, spices, and milk with chia seeds, then chilling until thick and spoonable. Expect a golden-orange pudding with pumpkin pie spice on top and a sweet, custard-like texture.
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Prep Time 10 minutes
chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Pumpkin chia seed pudding
  • 0.5 cup pumpkin puree
  • 2 cup almond milk or coconut milk Use either to match your preference.
  • 4 tbsp chia seeds
  • 3 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice Reserve some for topping if you like.
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • whipped cream For topping.
  • pumpkin pie spice For a dusting on top.
  • gingersnap cookies For serving and dipping.

Method
 

Make the pudding base
  1. Whisk pumpkin puree, almond milk or coconut milk, maple syrup, 1-1/2 teaspoons pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
  2. Stir in chia seeds and whisk again after 5 minutes to prevent clumping.
Chill
  1. Divide into jars or bowls, cover, and refrigerate for 4 hours or overnight until set.
Serve
  1. Stir before serving; if the pudding is too thick, add a splash of milk to loosen.
  2. Top with whipped cream and dust with pumpkin pie spice.
  3. Serve with gingersnap cookies for dipping.

Notes

For the smoothest texture, whisk thoroughly when you first combine the liquids and spices, then whisk again right after 5 minutes once the chia starts to gel. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the chia texture can become grainy. For a lighter option, use unsweetened almond milk and reduce maple syrup to 2 tablespoons while keeping the same chilling time.