5-minute Pumpkin Spice Chia Pudding

Side view of a glass jar of pumpkin spice chia pudding with apples and pumpkin seeds surrounded by mini pumpkins and green ivy.

5 from 4 reviews

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


Units Scale
  • 1/3 cup Full Fat Coconut milk (if solid, warm until liquid)
  • 1/4 cup water
  • 1 teaspoon maple syrup (plus more to taste once set)
  • 2 Tablespoons pumpkin puree
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla
  • 3 Tablespoons Chia seeds


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


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).

Other milk options: You can replace the 1/3 cup (75 ml) + 1/4 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.

Storage: Keep in an airtight container in the refrigerator for up to 3 days.

Keywords: coconut milk chia pudding recipes, pumpkin chia pudding, paleo chia pudding, pumpkin spice pudding, pumpkin pie pudding