This Pumpkin Chia Pudding is one of those recipes that instantly feels like fall. It’s thick and creamy with plenty of warm pumpkin spice flavor, and every spoonful reminds me a little of pumpkin pie filling.
I love it when I’m craving those cozy pumpkin flavors but want something lighter than an actual slice of pie. It works just as well for breakfast as it does for an afternoon snack or a simple dessert, especially with something creamy or crunchy added on top.
- Why You’ll Love This Pumpkin Chia Pudding
- Ingredients for Pumpkin Chia Pudding
- How to Make Pumpkin Chia Pudding
- Pumpkin Chia Pudding Topping Ideas
- Tips for the Best Pumpkin Chia Pudding
- How to Store Pumpkin Chia Pudding
- Pumpkin Chia Pudding FAQs
- More Pumpkin Recipes
- Pumpkin Chia Pudding: The Ultimate Fall Breakfast Recipe
Once pumpkin season starts, I end up making all kinds of pumpkin recipes. If you’re in the same mood, try my keto pumpkin bread, low carb pumpkin muffins, or savory pumpkin soup. I also keep a batch of homemade pumpkin pie spice around because I use it in so many fall recipes.
Once fall arrives, I end up adding pumpkin pie spice to almost everything, even my bulletproof coffee.
And if you love chia pudding too, I also have a chocolate chia pudding and raspberry chia pudding that are perfect when you want something different.
Why You’ll Love This Pumpkin Chia Pudding
- It really has that pumpkin pie feel. The pumpkin and warm spices give it a familiar fall flavor without turning it into a heavy dessert.
- The texture is thick and satisfying. It’s soft and spoonable rather than thin or runny.
- There’s no cooking involved. It’s a nice option when you want a pumpkin recipe without turning on the oven.
- It works for more than breakfast. Serve it as a snack or dress it up with toppings for a simple dessert.
- You can make several servings at once. The recipe makes four portions, so it’s useful when you want something ready for the next few days.
Ingredients for Pumpkin Chia Pudding
You only need a short list of ingredients for this recipe, but there are a few details worth knowing before you start.
- Chia seeds: These give the pudding its thick texture. Make sure they’re stirred in really well so you don’t end up with dry pockets or large clumps.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. The filling already contains sweetener and spices, so it will change the flavor of the pudding. You can also use my homemade pumpkin puree, although homemade puree can sometimes be a little thinner than canned.
- Full-fat coconut milk: Use the canned kind rather than coconut milk beverage from a carton. If the thicker coconut cream has separated from the liquid in the can, stir it together first.
- Unsweetened almond milk: I recommend using an unsweetened version so you have more control over the sweetness of the pudding.
- Sweetener: Use the sweetener that was tested in this recipe. Different low-carb sweeteners vary quite a bit in sweetness, so they aren’t always interchangeable tablespoon for tablespoon.
- Pumpkin pie spice: This is what gives the pudding that classic pumpkin pie flavor. You can use a store-bought blend or make your own pumpkin pie spice.
- Vanilla extract: A little vanilla works really well with pumpkin and warm spices.
- Sea salt: Just a small amount keeps the sweetness from tasting flat.
How to Make Pumpkin Chia Pudding
There are two ways you can make this pudding depending on the texture you prefer.
Classic Pumpkin Chia Pudding
- In a large shallow bowl, combine the coconut milk, almond milk, pumpkin puree, sweetener, pumpkin pie spice, vanilla extract, and sea salt. Whisk until evenly combined.
- Stir in the chia seeds.
- Let the mixture sit for 10 minutes, then whisk it again. This second whisk helps break up any chia seeds that have started clumping together.
- Cover and refrigerate for at least 3–4 hours, or preferably overnight, until thick and creamy.
- Stir before serving and add your favorite toppings.
Blended Pumpkin Chia Pudding
- If you prefer a smoother texture, you can blend the pudding instead.
- Add all of the ingredients to a blender and blend until evenly combined. Divide between 4 serving jars, cover, and refrigerate for at least 3–4 hours or overnight.
- Give each serving a quick stir before adding your toppings.
Pumpkin Chia Pudding Topping Ideas
One of my favorite things about chia pudding is how easy it is to change the toppings depending on what I’m in the mood for.
- Yogurt: Add a spoonful of Greek yogurt or coconut yogurt for an extra creamy contrast.
- Whipped cream: Regular or coconut whipped cream makes it feel more like dessert.
- Something crunchy: Add keto granola, toasted pecans, walnuts, or sliced almonds.
- Extra spice: Finish with cinnamon or another little sprinkle of pumpkin pie spice.
- Berries: A few raspberries, strawberries, or blueberries add a fresh contrast to the creamy pudding.
- A little extra sweetness: Drizzle with your favorite sugar-free maple-style syrup if you like your pudding sweeter.
Tips for the Best Pumpkin Chia Pudding
- Don’t skip the second stir. Chia seeds can start clumping together as soon as they absorb liquid. Giving the mixture another whisk after 10 minutes helps keep the texture much more even.
- Give it time to thicken. If you check it too early, it may still look loose. It needs at least a few hours in the refrigerator before it reaches that proper pudding consistency.
- Adjust the sweetness before chilling. Once everything except the chia seeds is mixed together, taste the base and adjust it if needed using the same type of sweetener.
- Keep crunchy toppings for the end. Nuts and granola are much better when added just before eating rather than sitting in the pudding for hours.
How to Store Pumpkin Chia Pudding
Fridge: Keep the chia pudding covered in an airtight container or individual jars in the refrigerator for up to 5 days. Give it a good stir before serving because it can continue to thicken as it sits.
Freezer: For the best texture, freeze individual portions for up to 1 month. Thaw overnight in the refrigerator, then stir well before serving. The texture may be slightly softer after freezing and thawing.
Pumpkin Chia Pudding FAQs
Why is my pumpkin chia pudding too thin?
First, make sure it has had at least 3–4 hours to chill. Chia pudding needs time to thicken.
The 10-minute rest and second whisk are also important because they help distribute the chia seeds evenly instead of letting them settle into clumps.
If your pudding is still thinner than you prefer after chilling, stir in a small amount of additional chia seeds and give it more time to thicken.
Why did my chia seeds clump together?
Chia seeds start absorbing liquid quickly. Letting the mixture sit for 10 minutes and then whisking it a second time helps break up those early clumps and gives the pudding a more even texture.
Can I make pumpkin chia pudding ahead of time?
Yes. This is a great recipe to prepare in advance because the pudding needs several hours to thicken anyway. You can make it the night before and add the toppings just before serving.
More Pumpkin Recipes
- Keto Pumpkin Roll
- Best Keto Pumpkin Mousse Recipe
- The BEST Keto Pumpkin Bars with Cream Cheese Frosting
- Keto Pumpkin Cheesecake Bars
- Keto Pumpkin Cheesecake
Pumpkin Chia Pudding: The Ultimate Fall Breakfast Recipe
Description
Ingredients
- 5 tbsp chia seeds
- ½ cup pumpkin puree
- 1/2 can full-fat coconut milk room temperature
- 1 cup almond milk unsweetened
- 2 tbsp sweetener
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp sea salt
- To serve: Layer with yogurt whipped cream, keto granola, pumpkin puree or nuts of choice
Instructions
- In a large shallow bowl, whisk together the coconut milk, almond milk, pumpkin puree, sweetener, pumpkin pie spice, vanilla extract, and ¼ teaspoon sea salt until smooth.
- Stir in the chia seeds until evenly distributed.
- Let the mixture sit for 10 minutes, then whisk again to break apart any clumps.
- Cover and refrigerate for at least 3 to 4 hours, or overnight, until thick and spoonable.
- Stir before serving and divide into four portions. Add optional toppings just before eating.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
