This healthy Pumpkin Chia Pudding is made with just 6 ingredients in 5 minutes. It’s rich, creamy and tastes just like pumpkin pie in a jar! Serve as an easy fall breakfast, Thanksgiving dessert, or make as a fast Sunday night meal prep.
This pumpkin chia pudding is my favorite, quick and easy healthy pumpkin pie alternative! It’s naturally gluten-free, vegan, paleo, grain-free and so much easier than cooking up a traditional pie.
If you love this kind of recipe, you’ll also love my vegan-friendly Banana Chia Pudding.
Health Benefits of Chia Seeds
Chia seeds are a superfood for a reason! Here are my top 3 favorite health benefits of incorporating chia seeds into your diet:
- High in omega-3 fatty acids. If you are eating a vegan diet, you may be wondering how to get omegas in now that you’re avoiding fish. Chia seeds are naturally high in omega-3s and some even say they are the best source of omega-3 fatty acids.
- High in antioxidants. Chia seeds contains Quercetin, which is both high in antioxidants and has anti-inflammatory health benefits.
- Good source of protein. 1 tablespoon of chia seeds contains roughly 2 grams of protein. Add a few tablespoons to a smoothie, chia pudding, and more to instantly boost your daily plant-based protein intake.
- chia seeds – Both white and black chia seeds work well in this chia pudding recipe. I used black chia seeds because that’s what I typically have on hand so use what you have! There is virtually no difference in taste or nutrition between the two.
- maple syrup – I find the richness and deep caramel notes in maple syrup to compliment the flavors in this pumpkin chia pudding very well. If you’d prefer to use another liquid sweetener, like agave, that will work fine. I do not recommend using a granulated sugar – the pudding thickness will be off.
- pumpkin puree – Make sure to use pumpkin puree, not pumpkin pie filling. These two products are often stored right next to each other on store shelves and look very, very similar. They are very different, however. Pumpkin puree contains just pumpkin, but pumpkin pie filling is sweetened and meant to be poured into a pie crust and baked as a pie.
- coconut milk – I highly, highly recommend full fat coconut milk. It makes this pudding rich, creamy, and taste exactly like pumpkin pie. If you are intending to make this pumpkin chia pudding for a healthy breakfast, you can use a lower fat milk, such as oat milk, lite coconut milk, or soy milk.
- pumpkin pie spice – I used a pre-made pumpkin pie spice, but feel free to make your own pumpkin pie spice mix at home.
- salt – A small pinch of sea salt balances all the flavor and is highly essential. It may be tempting to skip it, but I suggest it!
How to Make Pumpkin Chia Pudding
- Add all ingredients to a 16 ounce mason jar. I like to start with the chia seeds in the bottom, then add the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, salt and coconut milk ingredients layered on top. This helps the chia seeds absorb as much of the liquid as possible and become the perfect pudding consistency.
- Stir to combine. Make sure to stir really well! If any of the chia seeds are dry or stuck to the bottom, they won’t absorb the liquid and your pumpkin chia pudding may be on the liquid-y or runny side.
- Refrigerate overnight. Tightly cover the jar and refrigerate overnight, or for a minimum of 2 hours. This is going to allow the chia seeds time to absorb the coconut milk and become a pudding texture.
- Optional: Blend the chia pudding. This is completely optional, but if you don’t love the texture of traditional chia pudding and prefer something more mousse-like and silky smooth, transfer the pudding to a high speed blender and blend until smooth.
- Serve with toppings. Top the chia pudding with coconut whipped cream, a sprinkle of pumpkin pie spice, and a cinnamon stick!
Add-ins & Variations
- Blend the pudding smooth – If you’re looking for a vegan-friendly pudding that is healthy, yet silky smooth like the classic pudding you know and love, blend this pudding in a high speed blender after refrigerating overnight. Depending on the type of blender you have, you may need to be making at least 2-3 servings to fill the blender canister enough for it to blend.
- Change up the toppings – I like to serve this pudding as a healthy, easy pumpkin pie alternative, but if you’re serving for breakfast, swap the coconut whipped cream for coconut yogurt. You can also top with pecans, walnuts, and an extra drizzle of maple syrup!
- Pumpkin puree options – Canned pumpkin puree is a popular item in North America, but not so popular elsewhere. If you don’t have pumpkin puree near you or the shelves are wiped out, make your own using a sugar pie pumpkin. Or, use a can of sweet potato puree or butternut squash puree instead. The flavor will be very similar and work well.
- Make your own coconut whipped cream topping – I used So Delicious Dairy Free CocoWhip (not sponsored) from the freezer section. It’s indulgent, absolutely delicious, but definitely not the healthiest thing in the world. For a healthier option, make your own homemade coconut whipped cream with minimal ingredients.
Expert Tips & Tricks
- Check your chia seeds expiration date – If your chia seeds are old, they will not absorb liquid as successfully as fresh chia seeds, which will in turn effect the thickness and texture of your chia pudding. When in doubt, grab a new bag of chia seeds.
- Extend the life of your chia seeds – Following the above tip, if you are looking to extend the life of your chia seeds, store them in the refrigerator or freezer. This will prevent the chia seeds from going rancid and help them stay fresh for months on end.
- Allow the pudding to thicken for 8 hours – The pudding can be eaten after 2 hours, but the consistency is best after 8 hours. Plan ahead when possible!
- Not all coconut milk brands are made the same! I have made this with the Chaokoh brand, Whole Foods brand and Trader Joe’s brand and had great results. Thai Kitchen brand gives this pudding a strange after taste and is not recommended. Any coconut milks that seem too watery will also not be great.
How to Store Pumpkin Chia Pudding
This chia pudding stores well in the refrigerator for up to 5 days and can be frozen for up to 1 month.
It is a great recipe to make for a quick and easy breakfast meal prep or an easy Thanksgiving recipe. If prepping in advance, be sure to seal in an airtight container, like a glass mason jar or Tupperware. Glass will preserve freshness and flavor better than plastic.
More Healthy Pumpkin Recipes You May Like
Pumpkin Chia Pudding Recipe
- coconut whipped cream
- pumpkin pie spice
- cinnamon sticks
- In a 16 ounce jar, mix together all of the pumpkin chia pudding ingredients until well incorporated. Make sure all of the chia seeds are covered in liquid so they can absorb liquid and become thick and pudding-like.
- Transfer to fridge and refrigerate overnight, or for a minimum of 2 hours.
- Optional: After refrigerating overnight, transfer mixture to a high speed blender and blend until smooth.
- Top with coconut whipped cream, pumpkin pie spice and a cinnamon stick. Serve cold and enjoy!
- Storing: Store this pudding in the fridge in an airtight container for up to 5 days or in the freezer for up to 1 month.
- Not all coconut milk brands are made the same! I have made this with the Chaokoh brand, Whole Foods brand and Trader Joe's brand and had great results. Thai Kitchen brand gives this pudding a strange after taste and is not recommended. Any coconut milks that seem too watery will also not be great.
- If you like the texture of chia pudding without blending, you absolutely can skip step 3.
- If you do decide to blend it and own a newer wider base Vitamix, you will need to make a minimum of 2 servings of this chia pudding at a time or there will not be enough liquid in the canister to blend. If you have the older Vitamix model that is thinner or are using a single serving blending cup, 1 serving should blend just fine!
- Yes! If you cannot find canned pumpkin puree, you can use fresh roasted pumpkin puree. Just be sure to use the same amount and you don't want it to be too watery.
- I used these jars for this recipe. The price fluctuates a ton on Amazon so if you like them, just watch them for a good price!
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This recipe was originally published on September 9, 2020 and has been republished on November 9, 2022 with new images, tips & tricks, and helpful information. The original recipe remains the same.