Turn leftover pumpkin puree into a delicious afternoon snack with this pumpkin spice chia pudding. Not only is it easy to make, but it’s high in fiber and full of flavor!

Jar of pumpkin spice chia pudding with a dollop of yogurt and chopped pecans on top with cinnamon sticks on the side on a white background.

Chia seeds are a nutritional powerhouse and, while there isn’t a ton you can do with them, chia pudding is a great way to use them. By simply combining them with milk, sweeteners, and flavoring of your choice, you can create a delicious yet healthy treat that can satisfy a sweet tooth.

This pumpkin chia pudding recipe has a creamy texture and is full of fall flavor. It works well as a light breakfast, sweet snack, or healthy dessert, and keeps well in the fridge for several days.

Three jars pumpkin chia seed pudding with cinnamon sticks on a white cutting board with a small silver spoon and a bowl of chia seeds on the side on a white background.

Why You’ll Love It

Easy to Make – If you can add ingredients to a container and stir, you can make this recipe.
High in Fiber – The combination of chia seeds and pumpkin puree gives this chia pudding 18 grams of fiber per serving.
Full of Flavor – The addition of pumpkin pie spices and maple syrup gives it the perfect balance of sweet fall flavors.

Jug of milk, bowls of maple syrup, chia seeds, pumpkin puree, jars of cinnamon, cloves, nutmeg, and ginger, and a jar of maple syrup on a white background.

Ingredients + Substitutions

Chia Seeds – To make the chia pudding and add some fiber. You can use black or white chia seeds.
Pumpkin Puree – To add some more fiber and pumpkin flavor. I used canned pumpkin puree, but you can use homemade if preferred. If needed, you can use pumpkin pie filling; see the notes section of the recipe card for details.
Milk – To add some protein. The recipe calls for cow’s milk, but you can use non-dairy milk if preferred.
Maple Syrup – To add a hint of sweetness. The recipe calls for real maple syrup, but you can use honey, brown sugar, or coconut sugar if preferred.
Vanilla Extract – To add an extra hint of flavor, although optional.
Spices – A mixture of ground cinnamon, ginger, nutmeg, and cloves to give the pumpkin spice flavor. The recipe calls for each spice individually, but you can use pre-made pumpkin pie spice if preferred. See the notes section of the recipe card for details.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: Swap the milk for full-fat coconut milk, almond milk, or oat milk.

Grid of images with a glass bowl of milk, pumpkin puree, vanilla extract, maple syrup, and spices; a glass bowl of whisk pumpkin mixture; a glass bowl of whisk pumpkin mixture with chia seeds on top; and a glass bowl of pumpkin chia mixture on a white background.

Red’s Nutrition Tip

Small but mighty, chia seeds are a nutritional powerhouse. Not only are they a great source of fiber, but they are one of the highest protein seeds and a good source of ALA omega-3 fatty acids.

Serving Suggestion

This pumpkin spice chia pudding is a good source of fat, fiber, and natural sugar; however, it can easily be adapted to suit your personal calorie or macro needs. For example:

To make it higher in protein, add a 1/4 cup of yogurt or Greek yogurt to the recipe and/or a handful of chopped nuts, such as walnuts or pecans.
To make it lower in fat, use non-fat dairy milk.
To make it higher in fiber, serve it with chopped apples or fresh berries on top.
To make it lower in sugar, omit the maple syrup or use a sugar-free sweetener.
To make it a special treat, top it with whipped cream or coconut whipped cream.

A glass bowl with pumpkin chia mixture with a silver serving spoon with four small glass jars filled with pumpkin chia mixture.

Storage

To Refrigerate: Once prepared, you can store the pumpkin chia pudding in an airtight container in the fridge for up to 5 days.

To Freeze: This recipe cannot be frozen.

More Pumpkin Recipes: