Pumpkin Chia Seed Pudding

This pumpkin chia seed pudding is easy to make, a perfect breakfast idea that’s nourishing, a hearty meal, and full of fall flavor. Made with simple ingredients like chia seeds, coconut milk, and real pumpkin, it’s the perfect healthy breakfast or sweet treat to enjoy all season long.

Creamy Pumpkin Chia Seed Pudding

Fall is my favorite season and I always look forward to fall cooking. Pumpkin recipes always bring warm, spiced comfort, and pumpkin chia pudding has become one of my favorite things to prepare as the mornings cool down. It has a creamy texture, a pudding-like texture really, but it’s also a great source of fiber, healthy fats, and plant-based protein, basically everything I want in a perfect healthy breakfast.

As a chef and nutrition consultant, I’m always looking for recipes that combine real food with convenience. My clients want easy breakfasts that actually nourish them, not just quick fixes that leave them hungry an hour later. Pumpkin pie chia pudding is one of those simple recipes that checks every box.

It’s packed with dietary fiber, grams of protein, and fatty acids from chia seeds, plus the natural sweetness of pumpkin pie filling and favorite toppings like banana slices or fresh berries. It’s also incredibly versatile, you can make a big batch for meal prep, store it in an airtight container, and enjoy it for days.

If you’re curious about how chia seeds can support your digestion or hormones, you might enjoy learning about the benefits of chia seeds for gut health. Pumpkin chia seed pudding is proof you don’t have to choose between comfort and wellness. Pull out your jar, prep ahead, and enjoy that fall glow—one spoonful at a time.

Why You’ll Love This Recipe

• It’s an easy recipe, just stir, refrigerate, and enjoy.
• Pumpkin chia seed pudding feels like pumpkin pie pudding but with health benefits.
• It’s naturally sweetened with honey, coconut sugar, or maple syrup.
• Works with any milk of choice, coconut milk, oat milk, or unsweetened almond milk.
• It’s the perfect healthy breakfast or an afternoon sweet treat.
• You can customize it with favorite toppings like coconut yogurt, whipped cream, almond butter, or pumpkin seeds.

Ingredient Substitutions

• Use coconut cream for an extra-rich version.
• I also love to use goat milk, because it is easy to digest.
• Swap honey for maple syrup if you want vegan pumpkin chia pudding.
• For more protein, add a scoop of protein powders, collagen or stir in Greek yogurt.

For even more variety in healthy, nutrient-packed treats, take a peek at my favorite Chia Seeds Pudding Cake with Fresh Raspberries. It’s another creative twist on classic chia pudding, turning nutrition into pure comfort food.

Health Benefits

Chia seeds are a powerhouse. They are great for hormone balancing. The health benefits of chia seeds include grams of fiber for digestion, healthy fats that support heart disease prevention, and plant-based protein to balance blood sugar. Coconut milk and coconut yogurt add more healthy fats, while pumpkin is rich in dietary fiber, vitamin A for eye health, and antioxidants that support women’s health during this time of year.

Cinnamon and cardamom help regulate blood sugar and reduce inflammation. Altogether, this pumpkin chia pudding recipe is a great way to support your body while satisfying your sweet tooth.

Depending on your mood and the time of day, you can either keep things simple for a grab-and-go breakfast or dress it up as a decadent dessert. For more inspiration on balancing flavor and nutrition at your first meal, you’ll love the Hormone-Balancing Breakfast Ideas, which show how easy it is to start the morning with something wholesome yet satisfying.

Chef Angie’s Tips

• Always whisk the chia seeds into the liquid well; this helps avoid clumps.
• Use glass jars for meal prep; it makes portioning easy and looks beautiful.
• Make a big batch on Sunday night so you have easy breakfasts ready all week.
• For a dessert version, top with whipped cream, almond butter, or chocolate chia pudding swirls.
• If you make your own pumpkin puree, roast the pumpkin at medium heat until fork-tender for the best flavor.

Ways to Serve

Pumpkin chia seed pudding is endlessly versatile. I love topping mine with banana slices, fresh berries, nuts, granola, or pumpkin seeds. Coconut yogurt and almond butter add a decadent touch, while a sprinkle of cinnamon or a drizzle of maple syrup makes it taste just like classic pumpkin pie. For a festive fall breakfast, I serve it alongside a pumpkin spice latte. For dessert, I layer it with coconut cream or whipped cream in glass jars for a pumpkin pie chia pudding parfait. This pudding is ideal for layering in jars. Think parfait-style, like my Raspberry Chia Pudding Parfait Recipe. Alternate layers of pumpkin chia pudding and fresh fruit or spiced oats for a breakfast that feels restaurant-worthy.

For more inspiration on enjoying the seasons’ best, check out these Seasonal Dessert Recipes to Try This Year. Embracing what’s fresh isn’t just delicious, it’s smart, sustainable, and so satisfying—especially when there’s pumpkin involved.

Storage

Pumpkin chia pudding stores well in an airtight container for up to five days. Keep it in the fridge for best results. If it thickens too much, just stir in a splash of non-dairy milk before serving.

Equipment

• Large bowl for mixing
• Whisk or spoon
• Glass jars for storage
• Measuring spoons and cups

FAQ

Pumpkin chia seed pudding has become one of my favorite pumpkin recipes, not just because it’s delicious fall comfort food, but because it’s nourishing, versatile, and feels like a little celebration of the season in every spoonful. The best things in life are often the simplest, and this pumpkin chia pudding recipe proves it every single time.

If you’re looking for more sweet inspiration, you’ll find plenty in this collection of delicious dessert recipes.