You know those mornings when you want something cozy and pumpkin-spiced, but also secretly healthy? That’s exactly why I fell in love with pumpkin pie chia pudding. It’s like dessert for breakfast—but packed with fiber, protein, and all the warm spices you crave. I first whipped this up during a chaotic week when I needed a grab-and-go meal, and now it’s my fall staple. The best part? No baking, no fuss—just mix, chill, and dive into that creamy, pumpkin-spiced goodness. Trust me, even pumpkin pie purists won’t miss the crust.
Why You’ll Love This Pumpkin Pie Chia Pudding
This isn’t just another chia pudding—it’s your new favorite fall habit. Here’s why:
- Breakfast magic in 5 minutes: Mix it before bed, wake up to pumpkin pie vibes (no oven required!).
- Secretly good for you: Packed with fiber from chia seeds and vitamin A from pumpkin—like a multivitamin that tastes like dessert.
- Totally customizable: Swap almond milk for coconut, add chocolate chips, or go nuts with toppings (literally).
- Meal-prep hero: Stays creamy for days, so you’ve got instant breakfasts ready to grab.
Seriously, it’s the cozy, no-guilt treat your autumn mornings have been missing.
Ingredients for Pumpkin Pie Chia Pudding
Gather these simple ingredients—most are probably already in your pantry! The key is using pure pumpkin puree (not pie filling, which has added sugar and spices). Here’s what you’ll need:
- 1/4 cup chia seeds: The star that thickens everything into pudding magic
- 1 cup almond milk: Or any milk you love—coconut milk makes it extra rich
- 1/2 cup pumpkin puree: Canned or homemade (just plain pumpkin, no spices!)
- 1 tbsp maple syrup: Adjust to taste—I sometimes use honey instead
- 1 tsp pumpkin pie spice: That cozy cinnamon-ginger-nutmeg blend we all crave
- 1/2 tsp vanilla extract: The secret flavor booster
- A pinch of salt: Just trust me—it makes all the flavors pop
See? Nothing fancy—just real ingredients that come together like fall in a jar.
How to Make Pumpkin Pie Chia Pudding
This is where the magic happens—and it’s so easy, you’ll be amazed. The key is patience (just a little!) while those chia seeds work their thickening wonders. Here’s how I do it every time:
Mixing the Base
First, grab your favorite mixing bowl—I use my trusty glass one so I can see all those pumpkin swirls. Whisk together the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and that pinch of salt until it’s completely smooth. No lazy stirring here! You want everything fully blended so you don’t get spice pockets.
Now sprinkle in the chia seeds while whisking constantly. Keep whisking for about 30 seconds after adding them—this prevents those stubborn clumps that can ruin your pudding texture. Let it sit for 5 minutes, then whisk again. I swear by this double-whisk trick!
Refrigerating and Serving
Cover your bowl (I just use a plate) and tuck it into the fridge for at least 2 hours—but overnight is even better. When you peek inside, you’ll see it’s transformed into this lush, creamy pudding that holds its shape when you scoop it.
Give it one last stir before serving to even out the texture. I love mine topped with a sprinkle of extra pumpkin spice or some crunchy pecans. The first bite always tastes like autumn hugged my tastebuds!
Tips for Perfect Pumpkin Pie Chia Pudding
Want pudding that’s absolute perfection every time? Here are my hard-earned tricks:
- Blend it smooth: Hate chia seed texture? Just pulse everything in a blender before refrigerating—you’ll get silky pudding with all the nutrients.
- Taste as you go: Sweet tooth? Add another drizzle of maple syrup after the first stir—the flavors develop as it chills.
- Portion control: I make individual jars for grab-and-go mornings—they keep for 3 days in the fridge (if they last that long!).
See? Even “mistakes” turn out delicious—that’s the beauty of this recipe!
Pumpkin Pie Chia Pudding Variations
Once you’ve mastered the basic recipe, it’s time to play! Here are my favorite twists:
- Chocolate pumpkin: Stir in 1 tbsp cocoa powder with the spices—it’s like a hug from a pumpkin and a brownie at the same time.
- Chai-spiced: Swap pumpkin pie spice for chai blend (cardamom + cloves = heaven).
- Tropical vibes: Use coconut milk and top with toasted coconut flakes—instant vacation flavor!
The best part? You can reinvent this pudding every week and never get bored.
Serving Suggestions
Take your pumpkin pie chia pudding to the next level with these fun toppings! I love a sprinkle of crunchy granola, fresh apple slices, or even a dollop of whipped coconut cream. For a little indulgence, dark chocolate shavings or crushed pecans add the perfect finishing touch. It’s all about making it *your* perfect bowl!
Storing Pumpkin Pie Chia Pudding
This pudding is a meal-prep dream—it actually gets better after a day in the fridge! I store mine in mason jars with lids (so cute for on-the-go mornings). It keeps beautifully for 3-4 days, though mine never lasts that long. No reheating needed—just grab a spoon and enjoy it cold, straight from the fridge. If it thickens too much, a splash of milk stirs right in to loosen it up. Pro tip: Write the date on the lid so you remember when you made it (not that you’ll forget to eat it!).
Nutritional Information
This pumpkin pie chia pudding is packed with goodness—think fiber from chia seeds, vitamin A from pumpkin, and plant-based protein. Exact nutrition varies based on your milk and sweetener choices, but trust me, it’s the kind of breakfast that keeps you full and happy all morning!
Frequently Asked Questions
Can I use dairy milk instead of almond milk?
Absolutely! Whole milk makes it extra creamy, but any milk works—even oat or soy. Just keep the same 1:1 ratio.
Why is my chia pudding still runny after 2 hours?
Don’t panic! Chia seeds can be stubborn. Give it more time (overnight is best) or add another teaspoon of chia seeds and stir well. Sometimes humidity or the brand of chia seeds affects thickening.
Can I make this without pumpkin pie spice?
Of course! Just mix 1/2 tsp cinnamon + 1/4 tsp ginger + pinch of nutmeg. Or get creative—a dash of cardamom is lovely too.
Is this recipe vegan?
Yep—as long as you use maple syrup (not honey) and plant-based milk, it’s 100% plant-powered goodness!
Ready to Try This Recipe?
I can’t wait to hear what you think of this pumpkin pie chia pudding! It’s become my fall obsession, and I’d love to know how you make it your own. Happy chilling!
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“Dreamy Pumpkin Pie Chia Pudding in Just 5 Minutes”
- Total Time: 2 hours 5 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A creamy and nutritious pumpkin pie chia pudding, perfect for breakfast or a healthy dessert. Packed with fiber and protein, it’s a delicious way to enjoy the flavors of pumpkin pie.
Ingredients
- 1/4 cup chia seeds
- 1 cup almond milk (or any milk of choice)
- 1/2 cup pumpkin puree
- 1 tbsp maple syrup or honey
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- A pinch of salt
Instructions
- In a bowl, whisk together almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.
- Add chia seeds and stir well to combine.
- Let the mixture sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight until thick and creamy.
- Stir before serving and top with nuts, coconut, or extra pumpkin spice if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust sweetness to taste with more or less maple syrup.
- For a smoother texture, blend the mixture before refrigerating.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert
- Method: No-Cook
- Cuisine: American