Name: Pumpkin Pie Chia Pudding
Prep time: 10 min
Ingredients: 1 ½ cups oat milk; 6 tablespoons chia seeds; 3 tablespoons maple syrup; 1 teaspoon pumpkin pie spice blend; 1 teaspoon vanilla extract; 5 tablespoons pumpkin puree; Granola (to serve)

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Pumpkin pie chia pudding is like enjoying a slice of pumpkin pie for breakfast – without the work of baking! It’s creamy, spiced just right, and naturally sweetened. With just a handful of wholesome ingredients, you’ll have a make-ahead treat perfect for fall mornings or delicious snacks.

Pumpkin Pie Chia Pudding in glass bowls.

Every autumn, I crave pumpkin pie flavors, and this pudding is one of my favorite ways to enjoy them in a lighter, everyday way. I often prep a few jars at night, and by morning, breakfast is ready to grab from the fridge. It’s one of those recipes that feels like a treat while still being nourishing.

If you’re a fan of fall flavors, you’ll also love my Pumpkin Cream Cheese Bread, Homemade Pumpkin Butter, Pumpkin Cinnamon Rolls, Pumpkin French Toast Casserole, and Spiced Pumpkin Pancakes. They’re all comforting, seasonal, and perfect for chilly mornings.

Pumpkin Pie Chia Pudding in three bowls.

Why You’ll Love This Recipe

All the flavor of pumpkin pie in a healthier, make-ahead breakfast.
Packed with fiber, plant-based protein, and healthy fats from chia seeds.
Naturally vegan, gluten-free, nut-free, and soy-free.
Perfect for meal prep – just mix, chill, and enjoy.
Easily customizable with your favorite toppings.

Ingredients

Oat Milk: A creamy, plant-based base that keeps the pudding vegan. Oat milk adds a subtle sweetness and blends well with pumpkin spice.
Chia Seeds: The main ingredient that thickens the pudding. Chia seeds contain fiber, omega-3 fatty acids, and plant-based protein.
Maple Syrup: A natural sweetener that pairs perfectly with pumpkin spice. It adds caramel-like depth and warmth.
Pumpkin Pie Spice Blend: The classic combination of cinnamon, ginger, nutmeg, and cloves. It brings warm fall flavor to every spoonful.
Vanilla Extract: Enhances sweetness and adds a smooth, rounded flavor.
Pumpkin Puree: Adds creaminess, seasonal flavor, and a boost of vitamin A and fiber.
Granola (To Serve): Provides crunch and contrast to the creamy pudding. It turns a simple bowl into something extra satisfying.

Substitutions and Additions

Oat Milk: Swap with almond milk, soy milk, or coconut milk. Full-fat coconut milk will make it extra rich and dessert-like.
Maple Syrup: Replace with honey, agave, or date syrup for a different sweetness profile.
Pumpkin Puree: Use homemade pumpkin puree if you have it on hand for a fresher flavor.
Pumpkin Pie Spice: Make your own blend with cinnamon, ginger, nutmeg, cloves, and optional cardamom.
Add-ins: Stir in chopped nuts, dried cranberries, or dark chocolate chips before chilling.

Step by Step Instructions

Mix the Pumpkin Base

Pumpkin Pie Chia Pudding, in process, pumpkin ingredients in mixing bowls.

Pumpkin Pie Chia Pudding, in process, mixed pumpkin ingredients.

In a medium mixing bowl or large glass, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until smooth and evenly combined.

Add the Milk

Pumpkin Pie Chia Pudding, in process, oat milk added to wet ingredients.

Pour in the oat milk and whisk again until everything blends into a creamy mixture.

Stir in the Chia Seeds

Pumpkin Pie Chia Pudding, in process, chia seeds added to pumpkin mixture.

Sprinkle the chia seeds over the pumpkin mixture. Stir well so the seeds are evenly distributed and don’t clump together.

Let it Thicken

Pumpkin Pie Chia Pudding, in process, mixed chia seeds.

Set the mixture aside for about 10 minutes. This allows the chia seeds to start absorbing the liquid. Stir once more to ensure even thickening.

Chill in the Fridge

Divide the mixture into jars or serving dishes, cover, and place in the refrigerator for at least 4 hours or overnight. The chia seeds will gel and create a pudding-like consistency.

Serve with Toppings

When ready to eat, top with granola, a dollop of coconut cream, or an extra drizzle of maple syrup. Enjoy!

Tips and Notes

Stir Twice: Stir once after adding the chia seeds and again after 10 minutes. This prevents clumping and creates a smoother pudding.
Adjust Sweetness: Taste the pumpkin mixture before chilling. Add a little extra maple syrup if you prefer it sweeter.
Consistency Check: For thicker pudding, use more chia seeds. For looser pudding, add a splash of milk before serving.
Chill Time Matters: Allow the pudding to rest at least 4 hours, but overnight is best. The longer it chills, the creamier and more flavorful it becomes.

Serving Suggestions

Topped with Granola: Adds crunch and texture contrast to the creamy pudding.
Layered Parfait Style: Alternate layers of chia pudding and yogurt in a jar for a beautiful presentation.
Drizzled with Maple Syrup: Boosts the natural sweetness and gives it a dessert-like finish.
With Fresh Fruit: Add sliced bananas, apples, or pears for freshness and extra flavor.

Storage and Reheating Instructions

Store in airtight jars or containers in the refrigerator for up to 5 days.
Stir before serving, as chia pudding can settle slightly.
Avoid freezing, as the texture changes once thawed.
Best served chilled, straight from the fridge.