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Pumpkin Chia Seed Pudding

Pumpkin chia seed pudding is a creamy, golden-orange breakfast made by whisking pumpkin puree with almond or coconut milk, then chilling until thick. The result sets into a spoonable texture, finished with a pumpkin pie spice dusting and optional whipped cream.
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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: 420
Ingredients Method Notes

Ingredients
  

Pumpkin puree
  • 0.5 cup pumpkin puree
Almond milk or coconut milk
  • 2 cup almond milk or coconut milk
Chia seeds
  • 4 tbsp chia seeds
Maple syrup
  • 3 tbsp maple syrup
Pumpkin pie spice
  • 1.5 tsp pumpkin pie spice
  • 1 pumpkin pie spice for topping
Cinnamon
  • 1 tsp cinnamon
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt
Whipped cream
  • 1 whipped cream and pumpkin pie spice for topping
Gingersnap cookies
  • 1 gingersnap cookies for serving

Method
 

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

Notes

Pro tip: whisk again right after the first 5 minutes of resting after adding chia so the pudding sets smooth with fewer lumps. Store covered in the refrigerator up to 4 days; freeze is not recommended because the chia texture can get grainy after thawing. For a dairy-free option, use coconut milk and skip any dairy whipped cream—choose a coconut or plant-based whipped topping if desired.