Pumpkin Chia Pudding

Recipe Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.