Pumpkin Chia Pudding

This Pumpkin Chia Pudding is like a little pumpkin pie in a jar with simple ingredients like chia seeds, pumpkin puree, and coconut milk. This recipe makes the perfect ready-to-go breakfast or quick dessert. It takes only 5 minutes of prep and uses only 6 easy-to-find ingredients.

This is my partner's favorite chia pudding flavor, and I'm always tickled when he makes it in spring or summer!

Pumpkin Chia Pudding is an easy pumpkin breakfast or snack recipe that's most popular in the Fall. It's super quick to prep and has a delightfully creamy consistency.

For more chia pudding recipes, check out our Simple Chia Seed Pudding, Mango Coconut Chia Pudding, Overnight Chocolate Chia Pudding, and Mocha Chia Pudding recipes.

For more Fall breakfast recipes, check out my Almond Flour Pumpkin Muffins, Flourless Pumpkin Pancakes, Pumpkin Spice Latte, Pumpkin Coffee Creamer, Gluten-Free Apple Fritters, GF Fried Pumpkin Donut Holes, Gluten-Free Apple Coffee Cake, and Paleo Pumpkin Donuts.

For more gluten-free Fall treats and easy pumpkin recipes, check out my well-loved Gluten-Free Apple Pie, Crustless Pumpkin Pie, Gluten Free Pumpkin Bread, Gluten-Free Vegan Pumpkin Pie, and Dairy-Free Pumpkin Spice Whipped Cream.

How to make it

Whip up pumpkin chia pudding with pantry staples in just 5 minutes!

Ingredient Notes + Substitutions

You need only 6 ingredients to make a delicious Pumpkin Chia Pudding.

• Chia seeds - Chia seeds thicken the pudding and give it its classic texture. You can find them near baking ingredients or in the natural foods section of the grocery store.
• Coconut milk - use full-fat coconut milk for the best creamy consistency. You can also substitute lite coconut milk or any other plant-based milk like almond milk or oat milk. If using a thinner milk, substitute it for the coconut milk and the water in this recipe so the chia pudding is not too thin.
• Sweetener - Use maple syrup, honey or agave syrup, adjusting to taste to get your desired sweetness.
• Pumpkin puree - Use 100% pumpkin puree and avoid canned pumpkin pie filling since it can have additional ingredients.
• Pumpkin pie spice - If you don't have pumpkin pie spice, check out my easy Homemade Pumpkin Spice Recipe! It's a mix of ground cinnamon, nutmeg, ginger, and allspice.
• Vanilla extract - Vanilla rounds out the flavor and balances the coconut notes.

Add a pinch of salt too if you like and check out our favorite toppings section below for serving ideas!

See the recipe card for a full list of ingredients with quantities.

Step-by-Step Instructions

You need just 5 minutes to complete the two easy steps to make this Pumpkin Chia Pudding.

1. Mix: Add all ingredients to a jar. Whisk, stir vigorously, or secure the lid and shake until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
2. Set: Let sit for at least two hours - I prefer overnight. Top with freshly chopped apples, roasted pumpkin seeds, and an extra sprinkle of cinnamon or pumpkin spice if you like!

Favorite Toppings

This Pumpkin Chia pudding tastes amazing with freshly chopped apples, roasted pumpkin seeds, and an extra sprinkle of cinnamon or pumpkin pie spice.

More toppings to try:

• Dairy-Free Whipped Cream
• Pumpkin Whipped Cream
• coconut yogurt
• cinnamon sticks to garnish
• fresh raspberries, strawberries, or other chopped fresh fruits
• granola
• chopped pecans, walnuts, or other nuts

Recipe FAQs

Here I answered some frequently asked questions about this Pumpkin Chia Pudding. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.

More gluten-free pumpkin recipes to consider....

Looking for more gluten-free pumpkin recipes like this pumpkin chia pudding? Check these out:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!

📖 Recipe

Pumpkin Chia Pudding

Jamie

This easy 6-ingredient paleo and vegan Pumpkin Spice Chia Pudding is ready to set in only 5 minutes! Perfect for festive Fall breakfasts or snacks.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast

Cuisine American

Servings 1

Calories 357 kcal

Ingredients

  

1x2x3x

• ⅓ cup Full Fat Coconut milk , if solid, warm until liquid
• ¼ cup water
• 1 teaspoon maple syrup plus more to taste once set
• 2 tablespoons pumpkin puree
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon vanilla extract
• 3 tablespoons Chia seeds

Instructions

 

• Mix: Add all ingredients to a jar. Whisk, stir vigorously, or secure the lid and shake until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
• Set: Let sit for at least two hours - I prefer overnight. Top with freshly chopped apples, roasted pumpkin seeds, and an extra sprinkle of cinnamon or pumpkin spice if you like!

Notes

You know you're finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

Storage: Store leftover pumpkin chia pudding in an airtight container in the refrigerator for up to 3 days.

Other milk options: You can replace the ⅓ cup (75 ml) + ¼ cup (60 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water and coconut milk is my favorite combination.

Texture: This recipe makes a nice thick pudding. Add a little more liquid to thin.

 

Nutrition

Calories: 357kcalCarbohydrates: 25gProtein: 8gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 21mgPotassium: 395mgFiber: 13gSugar: 5gVitamin A: 4690IUVitamin C: 3mgCalcium: 261mgIron: 6mg

Keyword pumpkin chia pudding, pumpkin chia seed pudding

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