This Pumpkin Chia Seed Pudding is made with pumpkin puree, chia seeds, milk, and warm pumpkin pie spice, no cooking involved.

It thickens up overnight in the fridge into something closer to a pudding than the loose, watery texture chia seeds can sometimes end up with.

I make a batch of this on Sunday nights for breakfasts through the week, since it needs the fridge time anyway and there’s no reason not to prep a few servings at once.

It works as a light breakfast or an afternoon snack when you want something that feels a little indulgent but isn’t.

If cozy fall breakfasts and make-ahead recipes are your thing, these are worth trying too:

Ingredients You’ll Need

Chia seeds are what give this its pudding-like set, they absorb liquid as they sit and swell up into a soft, slightly gelatinous texture.

Whisking the pumpkin puree into the milk before adding the chia seeds is what keeps everything smooth instead of clumpy.

A full pumpkin pie spice blend does more work here than cinnamon alone.

Ingredients

1/3 cup chia seeds
1 1/2 cups milk
1/2 cup pumpkin puree
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
Pinch of salt
Granola, for topping
Whipped cream, for topping
Pepitas, for topping

Directions

In a medium bowl or large jar, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt until completely smooth.
Take an extra minute here to make sure there are no streaks of pumpkin puree left, it’s harder to smooth out once the chia seeds go in.
Add the chia seeds and whisk vigorously for about 30 seconds.
This step matters more than it seems. Chia seeds start absorbing liquid immediately, and whisking well now is what prevents clumps from forming.
Let the mixture sit for 5 minutes, then whisk again to break up any seeds that have started to clump together.
You’ll notice it’s already starting to thicken slightly at this point.
Cover and refrigerate for at least 4 hours, though overnight gives the best texture.
This one takes patience. It looks thin and unpromising for the first hour or two, and it really does need the full chilling time to set properly.
Once chilled, give the pudding a good stir. If it’s thicker than you’d like, stir in a splash of milk to loosen it up.
Divide into bowls or jars and top with granola, a dollop of whipped cream, and a sprinkle of pepitas, and enjoy!

Important Recipe Notes

Whisk right after adding the chia seeds. Chia seeds start absorbing liquid the moment they hit it, and a good whisk now is what keeps them from settling into clumps instead of an even pudding.
Give it the full chilling time. Four hours is the minimum, but overnight gives a noticeably thicker, creamier result. Rushing this step leaves you with something closer to soup than pudding.
Use pure pumpkin puree. Make sure the can says 100% pumpkin, not pumpkin pie filling, which already has sugar and spices added that will throw off the flavor balance.

Adjust the thickness after chilling. Chia pudding continues to thicken the longer it sits in the fridge. If it’s too thick after a day or two, just stir in a splash more milk.
Storage. Store in an airtight container in the fridge for up to 5 days. It’s a great one to make ahead for the whole week.
Toppings go on right before eating. Granola softens fast once it sits on top of the pudding, so add it just before you dig in rather than ahead of time.
This isn’t a same-hour dessert. Between the whisking and the required chill time, it needs planning ahead. Worth doing the night before if you want it for breakfast.

How to Serve, Store & Customize This Recipe

Serving:

Serve it cold, straight from the fridge, in a bowl or jar with granola, whipped cream, and pepitas on top.

It also works layered in a glass with yogurt for something that looks a bit more put together.

Storage:

Keep it in an airtight container or individual jars in the refrigerator for up to 5 days.

It thickens more the longer it sits, so stir in a splash of milk before serving if it’s set up firmer than you’d like.

Customization:

Swap the milk for almond, oat, or coconut milk if you want it dairy-free. Honey works in place of maple syrup for the sweetener.

For extra protein, stir in a scoop of vanilla protein powder along with the pumpkin puree before adding the chia seeds.