Pumpkin Spice Chia Pudding Recipe Perfect for Fall

Posted on October 21, 2025

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Introduction

The cozy aroma of pumpkin spice filling your kitchen is enough to make anyone smile—especially when it comes together in this creamy, comforting Pumpkin Spice Chia Pudding recipe. It’s the perfect fall treat that feels indulgent but is sneakily healthy! I first tried making this during a crisp October morning years ago, and it’s been my seasonal go-to ever since. Honestly, there’s something magical about how the warm spices pair with the creamy texture of chia pudding.

What makes this recipe a winner? It’s quick, requires minimal effort, and bursts with autumnal flavor. Whether you’re hosting a fall brunch or just looking for a make-ahead breakfast that feels special, this recipe is here to deliver. And the best part? You can easily tweak it to suit your taste preferences or dietary needs. Trust me, once you try it, you’ll find yourself whipping this up all pumpkin season long!

Why You’ll Love This Recipe

Quick & Easy: Mix everything in under 10 minutes, then let the fridge do the work.
Healthier Comfort Food: Packed with fiber, omega-3s, and fall flavors without the sugar overload.
Perfect for Meal Prep: Make a batch ahead for grab-and-go breakfasts or snacks.
Customizable: Adjust the sweetness, spice levels, and toppings to make it your own.
Seasonal Bliss: The pumpkin spice flavor brings cozy autumn vibes to every bite.

This isn’t just any chia pudding. The added pumpkin puree makes it creamier and gives it a richer texture that feels more indulgent than your average recipe. Plus, the spices—cinnamon, nutmeg, and cloves—create that iconic pumpkin spice taste we all crave this time of year. It’s a crowd-pleaser that’s delicious enough to serve at gatherings but simple enough for a weekday breakfast.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that you likely already have in your pantry or fridge. Each one adds a layer of flavor or texture that makes this pudding irresistibly good!

Chia Seeds: The star of the show! These tiny seeds expand when soaked to create a pudding-like texture.
Pumpkin Puree: Adds creaminess and a subtle earthy sweetness. (Make sure to use pure pumpkin, not pumpkin pie filling!)
Unsweetened Almond Milk: A light, dairy-free base that complements the pumpkin spice flavor. You can substitute with regular milk or oat milk.
Maple Syrup: Natural sweetness with a hint of caramel flavor that pairs beautifully with the spices.
Vanilla Extract: Enhances the overall flavor profile and balances the spices.
Pumpkin Spice Blend: A mix of cinnamon, nutmeg, ginger, and cloves for that classic autumn taste.
Pinch of Salt: Just a tiny bit to bring out the sweetness and depth of flavor.
Optional Toppings: Fresh whipped cream, granola, toasted pecans, or a drizzle of maple syrup.

Feel free to adjust the sweetness or spice levels to your liking. If you want to make this extra indulgent, try adding a spoonful of Greek yogurt for added creaminess!

Equipment Needed

Mixing Bowl: For combining all your ingredients.
Whisk or Spoon: For thoroughly mixing the chia seeds with the liquid.
Measuring Cups and Spoons: Precision is key with chia pudding, so measuring is a must.
Storage Containers: Mason jars or airtight containers work perfectly for portioning and storing.

If you don’t have mason jars, you can use any small bowls or even glasses for serving. And for whisking, a fork will do in a pinch!

Preparation Method

Combine Ingredients: In a medium mixing bowl, whisk together 2 cups (480 ml) unsweetened almond milk, 1/2 cup (120 ml) pumpkin puree, 3 tablespoons (45 ml) maple syrup, 1 teaspoon vanilla extract, 2 teaspoons pumpkin spice blend, and a pinch of salt.
Add Chia Seeds: Stir in 1/3 cup (50 g) chia seeds, making sure they’re evenly distributed in the liquid.
Let It Rest: Let the mixture sit for 5 minutes, then whisk or stir again to break up any clumps.
Refrigerate: Cover the bowl or transfer to individual jars and refrigerate for at least 4 hours, or overnight for best results.
Check Texture: Once the pudding has set, give it a quick stir. If it’s too thick, add a splash of almond milk to loosen it up.
Serve: Divide into servings and add your favorite toppings like granola, whipped cream, or nuts.

Tip: Be sure to stir the chia seeds thoroughly when first mixing to avoid clumps. If you notice clumps later, you can whisk again before serving.

Cooking Tips & Techniques

Mix Thoroughly: Chia seeds can clump together, so whisk well when combining them with the liquid.
Adjust Sweetness: Taste the mixture before refrigerating and adjust the maple syrup if needed.
Use Fresh Spices: Freshly ground spices make a huge difference in the flavor intensity.
Make It Creamier: For a richer texture, replace half the almond milk with coconut milk.
Storage Tip: Store in individual jars for easy grab-and-go portions.

One of my favorite tricks is adding a layer of granola in the middle of the pudding before refrigerating—it creates a surprise crunch when you dig in!

Variations & Adaptations

Gluten-Free Option: This recipe is naturally gluten-free!
Low-Carb Version: Swap the maple syrup for stevia or monk fruit sweetener.
Warm Variation: Heat the pudding gently on the stovetop for a cozy, porridge-like treat.
Seasonal Twist: Add a dollop of cranberry sauce for a festive touch.
Nut-Free Adaptation: Use oat milk instead of almond milk.

I’ve personally tried adding a swirl of peanut butter, and it’s amazing for a protein-packed variation!

Serving & Storage Suggestions

This Pumpkin Spice Chia Pudding is best served cold, topped with your favorite seasonal additions. Try pairing it with:

Fresh berries for a pop of color and tartness.
Granola for crunch and texture.
Whipped cream for an extra touch of indulgence.

For storage, keep the pudding in airtight containers in the refrigerator for up to 5 days. If you want to freeze it, portion into freezer-safe jars and store for up to 1 month. To reheat, thaw overnight in the fridge and stir before serving.

Nutritional Information & Benefits

This recipe is packed with nutrients! Here’s a quick breakdown:

Calories: Approximately 180 per serving.
Fiber: Chia seeds are a great source of dietary fiber, aiding digestion.
Omega-3s: Chia seeds are rich in heart-healthy omega-3 fatty acids.
Low Sugar: Sweetened naturally with maple syrup.

It’s dairy-free, gluten-free, and can be adapted to keto or vegan diets. Plus, pumpkin puree is loaded with vitamins A and C, making this a healthful treat!

Conclusion

If you’re craving cozy fall vibes with minimal effort, this Pumpkin Spice Chia Pudding is your answer. It’s a recipe that checks all the boxes—easy, delicious, healthy, and versatile. Personally, I love how it feels like a warm hug on chilly mornings, even when served cold. It’s like dessert for breakfast without the guilt!

FAQs

Can I use regular milk instead of almond milk?

Absolutely! Any milk will work—dairy, oat, coconut, or soy.

What if I don’t have pumpkin puree?

You can substitute mashed sweet potato or even canned squash for a similar flavor.

How long does chia pudding take to set?

It usually takes about 4 hours to thicken, but overnight is ideal.

Can I make this in advance?

Yes! This pudding stays fresh in the fridge for up to 5 days, making it perfect for meal prep.

Is this recipe vegan?

Yes, it’s naturally vegan as long as you use a plant-based milk and maple syrup.

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pumpkin spice chia pudding recipe