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Home » Breakfast Recipes » Easy To Make Pumpkin Chia Pudding

Easy To Make Pumpkin Chia Pudding

Published: Nov 4, 2021 by Wendy Polisi Modified: Nov 1, 2021 · 861 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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When you’re looking for a healthy breakfast or snack that’s packed with fall flavor, this easy-to-make Pumpkin Chia Pudding is sure to hit the spot! Just blend the ingredients, let it set in the fridge, and enjoy. This recipe is a perfect grab-and-go breakfast to simplify your morning and give you the energy boost you need for the day. Pumpkin Chia Seed Pudding is so creamy and delicious; you might find yourself making it all season long!

Close up photo of three jars of pumpkin chia pudding.

Why this Pumpkin Chia Seed Pudding is So Great!

Once fall arrives, is there anything better than finding new ways to enjoy the best flavors of the season? When it comes to autumn flavors, pumpkin is the star of the show, and Pumpkin Chia Seed Pudding is no exception!

For a creamy, delicious, grab-and-go breakfast or snack, it doesn’t get much better than this. The pumpkin and chia seeds combination is just what you need to energize your morning and get the most out of your day.

Best of all, prep can be done in five minutes flat. Place the ingredients in a blender, process, then refrigerate the pudding for a few hours or overnight. 

It’s so easy to throw together at night, so you have breakfast waiting for you in the morning. But I also enjoy this Healthy Pumpkin Pudding as an afternoon snack or tasty dessert. After one bite, I think you will love this recipe too!

Pumpkin Pie Chia Pudding Ingredients

Photo of almond milk, chia seeds, sweetener, pumpkin puree, pumpkin pie spice, and sea salt in prep containers.
  • Chia Seeds - These little powerhouses are a great source of fiber, antioxidants, and omega-3 fatty acids.
  • Almond Milk - Great for vegan, keto, gluten-free, and paleo diets.
  • Pumpkin Puree - Make sure you’re using pure pumpkin, not pie filling.
  • Pumpkin Pie Spice - Usually a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
  • Sweetener - You can use regular sugar, coconut palm sugar, low-carb sweetener, or any other sweetener that works best for you. For Paleo Pumpkin Chia Pudding, you could also use raw honey or maple syrup.
  • Salt - A little goes a long way for enhancing the flavor of your pudding.

Frequently Asked Questions

What kind of milk works for this chia pudding recipe?


You can use any kind of milk you prefer. Dairy, nut, or oat will all work.


If you’re wondering how to make this recipe vegan, just make sure you use a plant-based milk. The rest of the ingredients are completely vegan-friendly!


For a Keto Pumpkin Chia Pudding, I recommend sticking with almond milk or using coconut milk. Dairy or oat milk will have higher carbs and added sugars that aren’t ideal for a keto diet.

What is the best way to eat chia seeds?


There’s really no wrong way to eat chia seeds! You can enjoy them raw by sprinkling them over salads or soups to add texture or soak them until soft.


If you prefer to soak your seeds, I think the best option is to let them sit overnight so they absorb the most liquid. This easy Pumpkin Chia Pudding Recipe is a great example!

Can I make a smooth chia pudding?


You bet! The key is how long you process your chia pudding in the blender. For the smoothest pudding possible, make sure you’re using a high speed blender.


On the other hand, if you prefer some texture in your pudding, you could skip the blender and just stir your ingredients until completely combined. If you try this method, make sure to shake up the Pumpkin Chia Pudding a couple times as it sits in the refrigerator.

How long can I store pumpkin chia seed pudding?


I make my Chia Breakfast Pudding up to 5 days in advance. Sometimes, I’ll prep enough on Sunday night to have breakfast every day of the week! This is one of my favorite recipes for meal prep.

Tools Needed to Make Pumpkin Pie Chia Pudding

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  • Blender
  • Glass jars for storing

Storage

This recipe can be stored in the refrigerator in an airtight container for five days.

How to Make Pumpkin Chia Pudding

Place the almond milk, chia seeds, sweetener, pumpkin puree, pie spice, and salt in a blender.

Blend for 2 minutes.

  • Photo of almond milk, chia seeds, sweetener, pumpkin puree, pumpkin pie spice, and sea salt in a blender ready to be blended.
  • Photo of almond milk, chia seeds, sweetener, pumpkin puree, pumpkin pie spice, and sea salt blended in a blender.

Transfer to individual serving bowls or jars, cover, and refrigerate for at least four hours or overnight.

More Pumpkin Recipes to Try

  • These Gluten Free Pumpkin Muffins with Cream Cheese Frosting are a great way to enjoy the best flavors of the season alongside your morning cup of coffee.
  • If flan and pumpkin pie got married, the result would be this delicious and easy Pumpkin Flan Recipe!
  • For a savory way to enjoy fall’s favorite ingredient, try this Pumpkin Alfredo Sauce Pasta. Vegan and dairy-free options available.
  • Wake up with Healthy Pumpkin Pancakes to liven up even the dreariest fall morning!
Three jars of pumpkin chia pudding on a bright blue background.
Photo of the cover of a Ninja Foodi Grill Cookbook.
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Photo of a small jar of pumpkin chia pudding garnished with whipping cream, pumpkin pie spice, and a cinnamon stick.
Print Recipe

Pumpkin Chia Pudding

This healthy pumpkin pie pudding makes a great breakfast or snack. Pumpkin-flavored treats don’t get any easier.
Prep Time7 mins
Total Time7 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin
Servings: 4
Calories: 103kcal
Author: Wendy Polisi

Ingredients

  • 2 cups unsweetened almond milk
  • ⅓ cup chia seeds
  • ⅓ cup sugar or sweetener of choice
  • ¾ cup pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon sea salt
  • For topping: whipped cream

Instructions

  • Place the almond milk, chia seeds, sweetener, pumpkin puree, pumpkin pie spice, and salt in a blender.
  • Blend for 2 minutes.
  • Transfer to individual serving bowls or jars and refrigerate for at least four hours and up to overnight.

Nutrition

Calories: 103kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 240mg | Potassium: 154mg | Fiber: 7g | Sugar: 2g | Vitamin A: 7158IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 2mg
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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