Pumpkin spice chia pudding is the kind of recipe that makes mornings feel easy and cozy. It tastes like a gentle pumpkin pie, but it’s light, wholesome, and surprisingly filling. With just a few ingredients and almost no effort, you get a creamy, spiced breakfast or snack that feels special.
It’s great for meal prep, naturally dairy-free, and easy to customize. If you like warm fall flavors but want something nourishing and simple, this one belongs in your rotation.
Why This Recipe Works
This pudding relies on chia seeds, which thicken when mixed with liquid and create a pudding-like texture without cooking. Almond milk keeps it light, while pumpkin puree adds body and a mild sweetness.
Cinnamon and pumpkin spice bring warmth and depth, making it taste like dessert without being heavy. A touch of vanilla and maple syrup rounds it out, though you can sweeten to taste. The best part: you just stir and chill—no fancy equipment or long prep time.
Ingredients
- Chia seeds: 3 tablespoons
- Unsweetened almond milk: 1 cup (vanilla almond milk works too)
- Canned pumpkin puree: 1/3 cup (not pumpkin pie filling)
- Maple syrup or honey: 1–2 tablespoons, to taste
- Vanilla extract: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Pumpkin pie spice: 1/2 teaspoon (or more to taste)
- Pinch of sea salt to balance flavors
- Optional toppings: sliced banana, chopped pecans or walnuts, pumpkin seeds, a dollop of Greek yogurt or coconut yogurt, extra cinnamon, cacao nibs
How to Make It
- Whisk the base: In a medium bowl or jar, whisk almond milk, pumpkin puree, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt until smooth and well combined.
Make sure there are no pumpkin lumps.
- Add chia seeds: Sprinkle in the chia seeds and whisk for 20–30 seconds to distribute them evenly. This helps prevent clumping.
- Rest and whisk again: Let the mixture sit for 5–10 minutes, then whisk again. This second whisk is key for a smooth texture.
- Chill: Cover and refrigerate for at least 2 hours, or preferably overnight.
The chia seeds will absorb the liquid and thicken.
- Adjust thickness: If it’s too thick, stir in a splash more almond milk. If it’s too loose, add 1 teaspoon of chia seeds and chill 10 more minutes.
- Serve with toppings: Add sliced banana, nuts, or a spoonful of yogurt. Finish with a dusting of cinnamon for extra warmth.
How to Store
Store the chia pudding in airtight jars or containers in the fridge for up to 4–5 days.
Keep toppings separate until serving so they stay fresh and crunchy. If the pudding thickens too much over time, loosen it with extra almond milk and stir well. For grab-and-go breakfasts, portion into individual jars so you can add toppings in the morning.
Health Benefits
- High in fiber: Chia seeds provide both soluble and insoluble fiber, which supports digestion and helps you feel full longer.
- Healthy fats: Chia seeds are rich in plant-based omega-3s that support heart and brain health.
- Steady energy: The balance of fiber, healthy fats, and protein (especially if you add yogurt or nuts) helps maintain steady blood sugar.
- Vitamins and minerals: Pumpkin puree is a great source of vitamin A, along with potassium and antioxidants.
- Dairy-free and customizable: Using almond milk keeps it light and vegan-friendly, and you can adjust sweetness and spices to your liking.
Common Mistakes to Avoid
- Using pumpkin pie filling: It’s pre-sweetened and spiced, which makes the pudding overly sweet and harder to control.
Use pure pumpkin puree instead.
- Skipping the second whisk: If you don’t whisk again after the initial 5–10 minutes, the chia seeds can clump and leave a gritty texture.
- Not chilling long enough: Chia needs time to gel. If you rush it, the pudding will be thin and inconsistent.
- Over-sweetening early: Flavors develop as it chills. Start with less sweetener and add more after chilling if needed.
- Using too little liquid: If the ratio is off, the mixture can turn paste-like.
Aim for about 1 cup liquid to 3 tablespoons chia as a reliable base.
Alternatives
- Milk options: Swap almond milk for oat, coconut, or cashew milk. Full-fat coconut milk makes it extra creamy and dessert-like.
- Sweeteners: Use date syrup, agave, coconut sugar, or a mashed ripe banana instead of maple syrup. For low-sugar options, try stevia or monk fruit.
- Spice tweaks: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and a pinch of clove or allspice.
Adjust to taste.
- Protein boost: Stir in 1 scoop of vanilla protein powder or 2 tablespoons of Greek yogurt. You may need a splash more milk to balance the thickness.
- Crunch and cream: Add toasted pecans, pumpkin seeds, or granola for texture. A spoonful of coconut yogurt or whipped topping makes it feel dessert-y.
- Chocolate twist: Add 1 tablespoon cocoa powder and a few cacao nibs for a pumpkin mocha vibe.
FAQ
Can I make this without sweetener?
Yes.
The spices and pumpkin bring natural flavor, and you can add sliced banana or berries on top for gentle sweetness. If you want a little sweetness without sugar, try a small amount of stevia or monk fruit.
How long does chia pudding take to thicken?
It starts to set within 30 minutes, but for the best texture, chill it at least 2 hours. Overnight gives a thicker, creamier result.
Can I use ground chia instead of whole chia?
You can.
Ground chia creates a smoother, more traditional pudding texture. Start with the same amount by volume, but you may need a touch more liquid since ground chia absorbs faster.
What if my pudding is too runny?
Add 1 teaspoon of chia seeds, stir well, and chill another 10–15 minutes. If it’s still loose, repeat once more.
Make sure your measurements are accurate and that you gave it enough chilling time.
Is canned pumpkin the same as pumpkin pie filling?
No. Canned pumpkin puree is 100% pumpkin, while pumpkin pie filling includes sugar and spices. Always read the label to make sure you’re using pure pumpkin.
Can I meal prep this for the week?
Absolutely.
Make a double or triple batch and portion into jars. It keeps well for 4–5 days in the fridge, so you have a ready-to-eat breakfast or snack.
What toppings go best with this flavor?
Try banana slices, chopped pecans or walnuts, pumpkin seeds, a drizzle of almond butter, or a spoonful of yogurt. A sprinkle of extra cinnamon or a few cacao nibs adds a nice finishing touch.
Can I heat chia pudding?
You can gently warm it on the stovetop over low heat or in short microwave bursts, adding a splash of almond milk to loosen.
The texture will soften slightly, but it still works well.
In Conclusion
Pumpkin spice chia pudding with almond milk and cinnamon is simple, cozy, and versatile. It comes together with pantry staples and delivers a creamy, satisfying texture without cooking. Customize the sweetness, spice, and toppings to fit your taste, and you’ve got a make-ahead breakfast that feels like a treat.
Keep a few jars in the fridge, and you’ll have a nourishing, flavor-packed option ready whenever you are.