My pumpkin chia pudding is a creamy make-ahead pudding made with pumpkin purée, Greek-style yogurt, oat milk, maple syrup, and pumpkin pie spice. Everything gets whisked together in one bowl, then the chia seeds do the work overnight in the refrigerator.
My Go-To Late-Night Pumpkin Treat
I make chia pudding a lot more often than you’d guess from this site. I’ve only shared a couple so far, my orange cream chia pudding and banana bread chia pudding, but it’s something I have in the fridge pretty regularly. This pumpkin version is one of my favorites for this time of year, so it felt like the right time to finally post it.
While a lot of people think of chia pudding as breakfast, this one is more of a late-night treat for me. It can absolutely be enjoyed any time of day, though. It’s also one of my favorite ways to use up leftover canned pumpkin purée. (If you still have some left after this, try it in my teff flour pumpkin bread!)
I don’t always add yogurt to my chia puddings, but it’s a nice change when you want a thicker consistency and a more filling pudding. That’s exactly what it does here.
What to Know Before You Grab Your Ingredients
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
How to Avoid Clumpy (or Runny) Chia Seed Pudding
- Don’t skip the second whisk. Chia seeds sink and stick together in the first few minutes before they start to gel. Whisking again after the 10-minute rest breaks up those clumps while the seeds can still separate. Skip it and you’ll likely find a dense layer of clumped seeds at the bottom.
- Give it time if it looks loose. It’s set after 4 hours, but overnight gives you the thickest, creamiest texture. If it still seems thin, it usually just needs more time in the fridge.
- Loosen it up after a few days. Chia seeds keep absorbing liquid as they sit, so the pudding gets thicker each day. Stir in a splash of milk to bring it back to a spoonable texture.
Serving Ideas
- Sprinkle on some granola for crunch. My salted chocolate chip cookie granola is a fun match.
- Drizzle with a little peanut butter.
- Finish with a dusting of extra pumpkin pie spice.
- Pair it with a pumpkin spice latte made with my homemade pumpkin spice syrup.
Keeping It in the Fridge
Store the pudding covered in the fridge for up to 4 days. Portioning it into small jars or containers makes it easy to grab a serving whenever the craving hits!
More Tasty Sweet Pumpkin Recipes To Enjoy
Pumpkin Chia Seed Pudding
Ingredients
- 1 cup pumpkin purée
- 1 cup milk of choice I like to use oat milk
- 1 1/2 cups plain or vanilla Greek-style yogurt regular or dairy-free
- 1/3 cup + 2 tablespoons chia seeds
- 5 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Method
- In a large bowl or container, combine the pumpkin purée, milk, yogurt, chia seeds, maple syrup, vanilla extract, pumpkin pie spice, and salt.
- Whisk until smooth and well combined.
- Let the mixture rest for 10 minutes, then whisk again thoroughly to break up any chia seed clumps.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until thick and creamy.
- Give the pudding a good stir before serving. Enjoy!
Notes
- I love to use Ello’s glass meal prep containers to make and store chia pudding in. These are my favorite.
- Use plain 100% pumpkin purée, not pumpkin pie filling, which already has sugar and spices added.
- Plain yogurt keeps the sweetness in check, while vanilla makes it a little sweeter.
- Don’t skip the second whisk after the 10-minute rest. It keeps the chia seeds from clumping at the bottom.
- Store covered in the fridge for up to 4 days.
- Serve as is, or top with granola, a drizzle of peanut butter, or a dusting of extra pumpkin pie spice.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
