Why You’ll Love This Chia Seed Pumpkin Pudding

• It’s a make-ahead dream. You can whip up a batch on a Sunday night and have breakfast sorted for the next few days. It actually gets better as it sits, so the texture is perfect by day two or three.
• The flavor is pure autumn comfort. We’re talking warm spices like cinnamon and nutmeg paired with the earthy sweetness of real pumpkin. It’s like having a slice of pumpkin pie, but in a much healthier, spoonable form that you can legitimately eat for breakfast.
• It’s surprisingly versatile. Enjoy it plain, layer it with granola for a parfait, or even use it as a filling for overnight oats. It’s a fantastic base recipe that you can customize with your favorite toppings until your heart’s content.
• The texture is uniquely delightful. If you’ve never had chia pudding before, you’re in for a treat. It’s creamy and smooth from the pumpkin and milk, but with this fun, gelatinous pop from the chia seeds that is just so satisfying to eat.

Ingredients & Tools

• 1/2 cup chia seeds
• 1 1/2 cups milk of choice (almond, oat, or coconut milk work beautifully)
• 1/2 cup pure pumpkin puree (not pumpkin pie filling!)
• 2–3 tbsp maple syrup, or to taste
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• A tiny pinch of ground cloves
• A pinch of sea salt

Tools: A medium-sized mixing bowl, a whisk, a measuring cup, and jars or containers for storing.

You’ll notice the ingredient list is pretty straightforward, but a couple of things are key. Using pure pumpkin puree is non-negotiable—the pie filling has sugar and spices already added, which will throw off our balance. And honestly, don’t skip the pinch of salt; it really makes all the flavors pop and taste more rounded.

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 4 hours (or overnight)

Before You Start: Tips & Ingredient Notes

• What’s the deal with chia seeds? These tiny seeds are hydrophilic, meaning they absorb liquid and form a gel. This is what gives the pudding its thick, creamy texture. The quality can vary, so if you find your pudding isn’t thickening, you might need to try a different brand.
• Pumpkin puree vs. pie filling — a crucial distinction. I’ll say it again because it’s that important! Pumpkin pie filling is pre-sweetened and spiced. We want the blank canvas of pure pumpkin puree so we can control the sweetness and spice levels ourselves. Libby’s is a classic, reliable brand.
• Sweetener flexibility is your friend. I love maple syrup for its warm, autumnal flavor, but honey, agave, or even a sugar-free syrup like monk fruit will work. Start with the smaller amount, taste the mixture before it sets, and adjust to your preference.
• Don’t fear the whisking. The trick is to whisk everything together really well initially to ensure the chia seeds are evenly distributed and don’t clump together. A good, vigorous 30-second whisk makes all the difference for a smooth final product.

How to Make Chia Seed Pumpkin Pudding

Serving Suggestions

Complementary Dishes

• A simple green smoothie — The fresh, light quality of a spinach or kale smoothie provides a lovely contrast to the rich, spiced pudding, making for a perfectly balanced breakfast.
• Savory scrambled eggs with herbs — If you’re serving this for brunch, a side of fluffy, savory eggs creates a fantastic sweet-and-savory dynamic on your plate.
• Toasted sourdough with avocado — For a more substantial meal, the creamy, fatty avocado on toast complements the sweet spiciness of the pudding in a surprisingly delightful way.

Drinks

• Hot coffee or a latte — The bitterness of coffee is a classic pairing with the sweet, warming spices in the pudding. A pumpkin spice latte, of course, is the ultimate match.
• Spiced chai tea — Double down on the cozy vibes! The cardamom and black tea notes in chai harmonize beautifully with the cinnamon and ginger in the pudding.
• Cold oat milk — Keeping it simple, a glass of cold, creamy oat milk alongside the pudding just feels right and enhances the creamy texture.

Something Sweet

• A chewy ginger molasses cookie — Crumbled on top or enjoyed on the side, the deep molasses and ginger flavors are a heavenly match for the pumpkin.
• Dark chocolate chunks or shavings — A little bit of bitter dark chocolate adds a sophisticated touch and a wonderful textural contrast to the creamy pudding.
• Warm apple compote — Spooning a simple stewed apple mixture over the top adds a fruity, tart dimension that makes the whole thing feel like a decadent dessert.

Top Mistakes to Avoid

• Mistake: Not whisking enough. This is the number one reason for a lumpy chia pudding. You need to whisk vigorously when you first add the seeds and then again after 15 minutes. I’ve messed this up before too, and it’s a texture game-changer.
• Mistake: Using pumpkin pie filling. I know I sound like a broken record, but it’s the most common error! Your pudding will be far too sweet and overly spiced, and you’ll lose the ability to customize it to your taste.
• Mistake: Impatience with the setting time. If you only chill it for an hour, the pudding will be thin and soupy. The chia seeds need a solid 4 hours, preferably overnight, to fully hydrate and create that classic pudding texture.
• Mistake: Skipping the taste test before chilling. It’s much harder to adjust the sweetness and spice once the pudding has set. Always taste your mixture right after you’ve whisked it and adjust the maple syrup or spices then.

Expert Tips

• Tip: Blend for ultimate silkiness. If you’re not a fan of the tapioca-like texture of whole chia seeds, you can blend the finished pudding with an immersion blender or in a regular blender for a completely smooth, mousse-like consistency. It’s a game-changer for texture-sensitive folks.
• Tip: Toast your spices. For a deeper, more complex flavor, gently toast the ground cinnamon, ginger, and nutmeg in a dry pan for about 30 seconds before adding them to the mix. It wakes up their essential oils and makes the whole kitchen smell incredible.
• Tip: Layer it for a gorgeous parfait.

For a stunning breakfast or dessert, create layers in a glass: a spoonful of pudding, a layer of granola, a layer of yogurt, more pudding, and top with fresh fruit and a drizzle of nut butter. It looks impressive but is so easy.

• Tip: Make it a single serve. The recipe scales down perfectly. Just use a 3:1 ratio of liquid to chia seeds. For one serving, mix 3/4 cup milk, 1/4 cup chia seeds, and scale the other ingredients down accordingly in a jar for a no-mess, personalized portion.

FAQs

How long does chia seed pumpkin pudding last in the fridge?
Honestly, it keeps really well! Stored in an airtight container, it will be perfect for up to 5 days. You might notice a little separation after a few days—that’s totally normal. Just give it a good stir and it will come right back together. It’s a fantastic meal-prep option for busy weeks.

Can I use a different type of milk?
Absolutely. That’s the beauty of this recipe. Any milk you like will work—dairy, almond, oat, soy, coconut. Just keep in mind that full-fat coconut milk will make it incredibly rich and creamy, almost like a dessert mousse, while a lighter almond milk will yield a more breakfast-friendly consistency.

My pudding is too thick! How can I fix it?
No worries, this is an easy fix. Simply stir in a little extra milk, one tablespoon at a time, until it reaches your desired consistency. It’s much easier to thin a thick pudding than to thicken a thin one, so don’t be afraid if it seems a bit firm straight from the fridge.

Can I make this without a sweetener?
You can, but the result will be much more savory. The pumpkin itself isn’t very sweet, so the maple syrup really balances the earthy flavors. If you’re avoiding sugar, try adding a mashed, very ripe banana for natural sweetness, or use a sugar-free syrup alternative to get that necessary sweet balance.

Why is my chia pudding still runny after chilling overnight?
This usually happens for one of two reasons. First, the ratio might be off—double-check your measurements. Second, and this is more common, older or lower-quality chia seeds sometimes have less absorption power. Try a different brand next time. In the meantime, you can stir in an extra tablespoon or two of chia seeds and wait another hour to see if it thickens up.