Pumpkin Spice Chia Pudding

There’s a certain magic in that first crisp morning when you catch the scent of autumn drifting through the air. I remember standing in my grandmother’s kitchen, watching her swirl cinnamon into steaming milk while sharing stories about harvest time. That same cozy feeling greets me every time I make this pumpkin spice chia pudding – it’s like tucking fall neatly into a jar.

This pumpkin spice chia pudding was born on one of those rushed September mornings when I craved something special for breakfast but had no time for fuss. I’d been testing chia seeds (those little wonders that transform into pudding overnight), and when I noticed a can of pumpkin puree in my pantry, inspiration came quickly. It’s close to my heart because it combines everything I adore about fall cooking – warming spices, velvety textures, and the kind of make-ahead ease that ensures mornings start with joy.

You can make this truly. It isn’t complicated, but it’s made with love, and it tastes like home from the very first spoonful.

Why You’ll Love This Pumpkin Spice Chia Pudding

First, let’s talk about how incredibly simple this is. You literally stir everything together and let time do the work. No cooking, no complicated techniques – just mix and wait. It’s perfect for those of us who want something special without the morning rush.

The flavor is pure autumn comfort. That pumpkin pie spice blend creates the most gorgeous warmth, while the pumpkin puree adds natural sweetness and that beautiful orange color that makes you smile. The chia seeds transform everything into this creamy, satisfying pudding that feels indulgent but is actually packed with nutrition.

Most importantly, this recipe is incredibly forgiving. You can adjust the sweetness, play with the spice levels, or change up the toppings based on what you have. It’s the kind of recipe that grows with you and your family’s tastes.

What You’ll Need

I love how simple this ingredient list is – everything you need is probably already in your pantry or easily found at any grocery store.

• Chia seeds – These tiny seeds are the magic makers here. They absorb liquid and create that perfect pudding texture. I always keep a bag in my pantry because they last forever and work in so many recipes.
• Coconut milk (full-fat from a can) – This gives us that rich, creamy base. Don’t skip the full-fat version – it makes all the difference in texture and flavor.
• Almond milk – This lightens things up just a bit while adding a subtle nutty flavor. You can substitute with any plant milk you prefer.
• Maple syrup – Pure liquid gold that adds natural sweetness with depth. The flavor pairs beautifully with pumpkin and spices.
• Pumpkin puree – Make sure you grab pure pumpkin, not pumpkin pie filling. This adds that gorgeous fall flavor and beautiful color.
• Pumpkin pie spice – The heart and soul of this recipe. If you don’t have it, mix cinnamon, nutmeg, ginger, and a pinch of cloves.
• Vanilla extract – Just a touch to round out all those warm flavors.
• Coconut yogurt or whipped coconut cream – Optional but wonderful for topping. It adds a lovely contrast to the rich pudding.

Let’s Make It Together

This is where the magic happens, and trust me, it couldn’t be easier.

1. Whisk all the chia pudding ingredients together in a medium bowl for 1-2 minutes until everything is well incorporated. I like to use a fork or small whisk to really break up any clumps of pumpkin puree. You’ll notice the mixture starts to thicken almost immediately – that’s the chia seeds beginning their work.
2. Cover and place in the fridge to firm up for at least 2 hours, or overnight. I usually make this before bed so it’s ready for breakfast. The longer it sits, the thicker it gets, so overnight is perfect for that ideal pudding consistency.
3. Top with coconut yogurt or whipped coconut cream, and a sprinkle of cinnamon before serving. This is where you can get creative – maybe add some chopped pecans or a drizzle of extra maple syrup.

Serving Suggestions

This pumpkin spice chia pudding is beautiful served in small mason jars or pretty glasses. I love layering it with the coconut yogurt for a stunning presentation that looks like you spent hours in the kitchen.

For breakfast, serve it alongside your morning coffee or tea. The warm spices complement both beautifully. As a dessert, try topping it with crushed gingersnap cookies or candied pecans for extra texture and fall flavor.

During the holidays, this makes an elegant brunch dish served in individual ramekins with a dollop of whipped cream and a cinnamon stick for stirring. It’s also wonderful as an afternoon snack when you need something satisfying but not too heavy.

Make It Your Own

The beauty of this pumpkin spice chia pudding is how easily it adapts to your family’s preferences and dietary needs.

• For a vegan version, this recipe is already perfect as written. Just make sure your maple syrup is pure and your coconut products are certified vegan.
• If you want it sweeter, add an extra tablespoon of maple syrup or try a mashed banana mixed in with the other ingredients.
• For chocolate lovers, stir in a tablespoon of cocoa powder along with the pumpkin for a chocolate-pumpkin twist that’s absolutely divine.
• Make it protein-rich by adding a scoop of vanilla protein powder. You might need to add a little extra liquid to maintain the right consistency.

Kitchen Tips & Tricks

The most important tip I can share is to really whisk well in the beginning. Those chia seeds can clump together if you don’t break them up properly, and nobody wants lumpy pudding.

If your pudding seems too thick after chilling, simply stir in a little more almond milk until you reach your desired consistency. If it’s too thin, give it more time in the fridge – patience is key with chia pudding.

I’ve learned that using room temperature ingredients helps everything combine more smoothly. Cold coconut milk can be stubborn about mixing, so let it sit out for a few minutes before you start.

Storage & Make-Ahead Tips

This pumpkin spice chia pudding keeps beautifully in the refrigerator for up to 4 days in covered containers. I like to make a big batch on Sunday for easy breakfasts all week long.

The pudding actually gets better as it sits – the flavors meld together and the texture becomes even more creamy. Just give it a quick stir before serving if it has separated slightly.

While I don’t recommend freezing this particular pudding (the texture changes), you can definitely prep all your toppings ahead of time. Store them separately and assemble just before serving for the best presentation.

Related Recipes You’ll Love

If you enjoyed the Pumpkin Spice Chia Pudding, you’ll love these other cozy fall recipes

• Banana Chia Overnight Oats
• Blueberry Overnight Oats

Frequently Asked Questions

Final Thoughts

This pumpkin spice chia pudding has become one of my most treasured fall recipes because it captures everything I love about the season in one simple bowl. It’s proof that you don’t need complicated techniques or fancy ingredients to create something truly special.

Every time I make this, I’m reminded that the best recipes are the ones that fit seamlessly into our lives while bringing a little extra joy to ordinary moments. Whether you’re meal prepping for busy mornings or looking for a healthy dessert that tastes indulgent, this pudding delivers on all counts.

Cook with feeling, not just timing, and don’t be afraid to make this recipe your own. Thanks for being in my kitchen today!

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