Pumpkin Pie Chia Pudding


You guys know how much I love chia pudding, so of course I had to make a pumpkin version. Because, pumpkin everything. Duh.

Pumpkin Pie Chia Pudding

This super healthy pudding has all of the same elements of pumpkin pie, with way more health benefits. It’s creamy, cold, pumpkin-y, sweet and satisfying. Chia seeds have tons of fiber, so it will keep you full for hours. And not only fiber, but protein, antioxidants, omega-3 fatty acids and calcium. These tiny little seeds are so packed with nutrition, and are definitely worth adding to your diet. They are so versatile, and can be added to so many recipes. Everything from a pudding like this one, smoothies, soups and gravies, seedy crackers, or even as a vegan egg substitute.



I’ve eaten this pudding at several different times of the day. It’s great as a quick and filling breakfast, and if you make it ahead of time, you will wake up to a breakfast that is ready for you. And I don’t know about you, but I wake up starving in the mornings. I don’t have much patience for cooking a complicated meal after I wake up, I want food and I want it 20 minutes ago. Having some kind of chia pudding in the fridge always makes my mornings a little bit better.

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

And what’s even better? A chia pudding that makes me feel like I’m eating pumpkin pie. Score.


Pumpkin Pie Chia Pudding

Yield: Serves 2


  • 1/4 cup chia seeds
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups unsweetened almond milk
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 1/2-1 tsp pumpkin pie spice
  • optional toppings: pecans, pumpkin pie spice, coconut whipped cream


  1. You will make this in 2 separate mason jars, so divide all of the ingredients between the 2.
  2. Combine half of the chia seeds, pumpkin, milk, syrup, vanilla and pumpkin spice in one of the jars, then repeat with the rest of the ingredients in the second jar.
  3. Tightly close each jar and give them a good shake, until everything is well combined.
  4. Set them in the fridge for at least 2 hours, but preferably overnight.
  5. The pudding is ready to eat when you take it out of the fridge. Top it with pecans, more pumpkin spice or whipped cream if desired.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.