Pumpkin Chia Seed Pudding

A bowl with half chia pudding and half orange pumpkin smoothie, topped with pumpkin seeds and nuts, sits on a wooden board. Nearby are a bowl of seeds, two spoons, a white napkin, and small pumpkins on a white wooden table.

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This Pumpkin Chia Seed Pudding is packed with fall flavors and simple ingredients. The perfect make-ahead breakfast or snack!

Prep Time5

Total Time2 5

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 288kcal

Author: Maggie Unzueta

Ingredients

For Chia Seed Pudding:

¼ cup chia seeds
1 cup milk or almond milk
1 tablespoon brewed chai concentrate (optional)
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
2 tablespoon maple syrup or more to taste
1 teaspoon vanilla extract

For Pumpkin Cream:

¼ cup pumpkin puree
2 tablespoon Greek yogurt
1 tablespoon maple syrup
¼ teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger

Instructions

For the Chia Seed Pudding:

In a bowl, whisk together the chia seeds, milk, chai concentrate (if using), cinnamon, ginger, maple syrup, and vanilla extract.
Mix well to ensure there are no clumps of chia seeds.
Let the mixture sit for 5-10 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours, or overnight for a thicker texture.

For the Pumpkin Cream:

In a small bowl, mix the pumpkin puree, Greek yogurt, maple syrup, cinnamon, nutmeg, and ginger.
Stir until smooth and creamy.
When the chia pudding has thickened, stir it again, then spoon it into serving bowls or jars.
Top with a generous layer of pumpkin cream.
Garnish with pumpkin seeds and chopped nuts and serve.

Notes

Storing Instructions: Store Pumpkin Chia Seed Pudding in an airtight container or individual jars in the refrigerator. It will keep fresh for up to 5 days.

Warm It Up: This recipe is best enjoyed cold, but if you prefer it slightly warm, heat the chia pudding gently in the microwave for 20–30 seconds. Add the pumpkin cream topping after warming.

Can I make this recipe vegan?
Yes! Use almond milk and swap the Greek yogurt for coconut cream to keep it fully vegan.

Can I make it ahead of time?
Absolutely. Pumpkin Chia Seed Pudding is perfect for meal prep and makes a quick grab-and-go breakfast.

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