Why You’ll Love This Pumpkin Spice Chia Seed Pudding

• It’s a make-ahead dream. The beauty of this pudding is that it does all the work while you sleep. A few minutes of prep the night before, and you wake up to a ready-to-eat, nutritious breakfast that feels indulgent.
• The texture is pure magic. When chia seeds soak up liquid, they develop a wonderfully gelatinous texture that’s remarkably similar to tapioca pudding. It’s creamy, it’s satisfying, and it has this delightful little pop that makes every spoonful interesting.
• It’s endlessly customizable. Think of this recipe as your perfect base camp. Love a bit of crunch? Add some pecans. Want it sweeter? A drizzle of maple syrup at the end does the trick. It’s your pudding, your rules.
• It genuinely tastes like autumn. With the warm, cozy spices and the rich flavor of real pumpkin, each bite is a direct ticket to sweater weather vibes, no matter what the calendar says.

Ingredients & Tools

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

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

You’ll notice the ingredient list is pretty straightforward, but a little quality goes a long way here. Using pure pumpkin puree is non-negotiable for that authentic flavor, and real maple syrup adds a depth that other sweeteners just can’t match. The spices… well, they’re the soul of the dish.

Serves: 2 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 4 hours (or overnight)

Before You Start: Tips & Ingredient Notes

• Why the specific pumpkin? Pumpkin pie filling is pre-sweetened and spiced. We want to control the flavor profile ourselves, so pure pumpkin puree is the way to go. It should have only one ingredient: pumpkin.
• What’s the deal with chia seeds? These tiny black and white seeds are nutritional powerhouses, but for our purposes, their superpower is absorption. They can soak up to 10 times their weight in liquid, which is what creates the pudding texture. Just make sure yours are fresh for the best results.
• Can I use a different milk? Absolutely. This recipe is a fantastic canvas for any milk you love. Creamier milks like oat or cashew will yield a richer pudding, while almond milk keeps it light. It’s all about your preference.
• Don’t skip the salt. I know it seems like a tiny detail, but that pinch of salt is crucial. It balances the sweetness and makes all the warm spice flavors pop in a way that will honestly surprise you.

How to Make Pumpkin Spice Chia Seed Pudding

Serving Suggestions

Complementary Dishes

• A side of crispy bacon or sausage links — The salty, savory contrast plays beautifully against the sweet, spiced pudding, making it feel like a complete, decadent breakfast.
• A warm, buttery slice of toast — Something simple like sourdough or whole wheat toast provides a lovely textural difference and is perfect for scooping up the last bits of pudding from the bowl.
• A simple fruit salad with apples and pears — The fresh, crisp fruit adds a brightness that cuts through the richness of the pudding and continues the autumn theme perfectly.

Drinks

• A hot cup of black coffee — The bitterness of the coffee is a classic pairing with the sweet spices, waking up your palate with every alternating sip and spoonful.
• A frothy chai latte — Double down on the cozy spices! The warm notes of chai harmonize with the pudding in a way that feels incredibly luxurious and comforting.
• A glass of cold apple cider — This is the ultimate fall combination. The tart, sweet cider feels like the liquid version of this pudding, making the whole meal incredibly thematic and refreshing.

Something Sweet

• A warm, gooey chocolate chip cookie — Because sometimes you just need to lean into the dessert-for-breakfast vibe. The chocolate and pumpkin spice are a surprisingly fantastic duo.
• A dollop of whipped cream or coconut cream — This adds an extra layer of creamy indulgence and makes the whole thing feel like a proper dessert, even if you’re eating it at 8 a.m.
• A drizzle of extra maple syrup and a sprinkle of cinnamon — Simple, elegant, and it enhances all the flavors that are already there. It’s the perfect finish.

Top Mistakes to Avoid

• Mistake: Not whisking enough after adding the chia seeds. This is the number one reason for a lumpy pudding. Those seeds clump fast! A sustained, vigorous whisk for a full two minutes is your best insurance policy.
• Mistake: Using pumpkin pie filling. I know I’ve said it, but it’s worth repeating. The filling will make your pudding far too sweet and throw the spice balance completely off. Always check the can label for “100% pure pumpkin puree.”
• Mistake: Impatience with the soaking time. If you don’t let it sit for at least four hours, the chia seeds won’t have fully hydrated. You’ll end up with a thin, soupy texture instead of a thick, creamy pudding. Trust the process.
• Mistake: Forgetting to taste before setting. Once the pudding sets, it’s difficult to incorporate additional sweetener or spices evenly. That quick taste after step two is your golden opportunity to make it perfect.

Expert Tips

• Tip: Layer it for a parfait. For a gorgeous-looking breakfast, layer the set pudding with yogurt and some granola in a clear glass. It’s visually stunning and adds fantastic texture.
• Tip: Make a big batch. This pudding keeps wonderfully in the fridge for up to 5 days. Making a quadruple batch on a Sunday means you have breakfast ready to go for the entire workweek—a true game-changer.
• Tip: Add a secret ingredient for creaminess. For an even richer, silkier texture, try replacing two tablespoons of the milk with full-fat coconut milk. It adds a subtle tropical note that works surprisingly well with the pumpkin spice.
• Tip: Give it a stir halfway through setting. If you remember, give the jars a quick stir after about two hours in the fridge. This helps redistribute any seeds that may have settled, ensuring a uniform texture throughout.

FAQs

My pudding is still runny after 4 hours. What happened?
This usually means one of two things. First, the ratio might be off—double-check your measurements to ensure you used a full 1/3 cup of chia seeds to 1 cup of liquid. Second, the brand of chia seeds can sometimes vary in absorbency. If it’s still too thin after the initial rest, simply whisk in an extra tablespoon of chia seeds and let it sit for another hour or two. It should thicken up nicely!

Can I make this without maple syrup?
Absolutely. You can use other liquid sweeteners like agave nectar or honey (if you’re not vegan) with great results. If you prefer a granulated sweetener, I’d recommend dissolving it in the milk first before adding the other ingredients, so you don’t end up with a gritty texture.

How long does it last in the fridge?
It keeps really well! Stored in an airtight container, your pumpkin spice chia pudding will be perfect for about 4 to 5 days. It’s a fantastic make-ahead option. You’ll notice it might thicken a bit more over time, so feel free to stir in a splash of milk when you serve it if you prefer a looser consistency.

Is there a way to make it with a stronger pumpkin flavor?
For a more intense pumpkin hit, you can try increasing the pumpkin puree to 2/3 cup. Just be aware that this will also make the pudding thicker and denser. You might need to add a touch more milk to balance it out. It’s all about finding your personal preference through a little experimentation.

Can I use fresh pumpkin instead of canned?
You can, but it requires an extra step. You’ll need to cook and puree a sugar pumpkin (not a large carving pumpkin) until it’s very smooth and has a similar consistency to the canned stuff. Make sure it’s completely cooled before using it in the recipe. Canned is just so much more convenient, but homemade puree can be a lovely weekend project!