This pumpkin spice chia pudding is the most delicious fall breakfast that even doubles as dessert! It’s ultra creamy, perfectly sweet and spiced, & is packed full of fiber to keep you full all morning. You can prep a batch for the week in under 10 minutes and it’s vegan, gluten-free, paleo, and refined sugar-free!
My relationship with chia pudding has been a long one. I used to actually really dislike it – something about the texture, maybe? But chia seeds are packed full of nutritional benefits, so I was determined to like it. As I played around with more and more flavors, variations, measurements, I finally found ways to make it that I looked forward to! This pumpkin spice version might just be my favorite. It’s creamy, perfectly spiced, has just the right amount of sweetness, and just feels so cozy!
If you’re on the hunt for more healthy breakfast recipes, or just want some fun ways to switch things up, check out my blog post with over 15+ healthy breakfast recipes! And if you’re all force into pumpkin spice season, try my Starbucks copycat pumpkin spice scones, pumpkin spice french toast sticks, pumpkin spice yogurt bites, or this delicious pumpkin streusel bread!
Blended chia pudding
If you aren’t a fan of the texture of chia pudding, I highly recommend trying it blended! Blending the chia pudding prior to chilling it creates a creamier, mousse-like texture. You don’t have the whole chia seeds, so the “balls” won’t be an issue. Simply blend all of the ingredients in a blender, pour into your jar or bowl, and chill just like you would regular chia pudding!
Why you’ll love this pumpkin chia pudding
- Tastes like fall in breakfast form!
- Ease – Made in under 10 minutes in one bowl or blender.
- Great meal prep – Chia pudding makes a great meal prep as it stays good in the firdge for a few days at a time and is a great grab-and-go option.
- Great for all diets – chia pudding can be made vegan and dairy-free, gluten-free, grain-free, and refined sugar-free.
- Chia pudding is a great egg-free breakfast option!
- Packed with fiber, vitamins and nutrients, healthy fats, & protein!
How to make pumpkin spice chia pudding
Equipment
- Mixing bowl or blender
- Jars or glass containers (if meal prepping!)
Ingredients
- Pumpkin puree: Canned pumpkin puree gives this chia pudding pumpkin flavor while also adding nutrients & fiber! Be sure to use pumpkin puree and NOT pumpkin pie filling.
- Chia seeds
- Milk: You can use whatever milk you have on hand. I like to use 1/2 full-fat canned coconut milk & half a regular plant-based almond or cashew milk. This will create the creamiest texture. You can also use a plant-based creamer like NutPods instead of the coconut milk to create an extra flavorful, creamy texture!
- Pumpkin spice
- Coconut yogurt: You can also use greek yogurt, etc. Just choose a THICK yogurt. Runny, low-fat yogurts may not work as well.
- Vanilla extract & sea salt
Steps to make pumpkin chia pudding
- Blender method: Blend all of the ingredients in a high powered blender, then pour into your jars, bowl, or container. Place in the fridge to set up for at least 2-3 hours-overnight before enjoying.
- Standard method: Whisk all of the ingredients together in a large bowl until no lumps remain. Divide the chia pudding amongst your jars or containers and place in the fridge for 2-3 hours-overnight before enjoying.
Tips for making the best chia pudding
- I like to use a mixture of canned coconut milk and regular plant-based milk, to create the creamiest texture! The full-fat canned coconut milk takes them up a notch in how creamy and decadent it tastes!
- Don’t be afraid to add in spices, flavors, and a little sweetener! I’m a big fan of adding a little protein powder to my chia pudding to not only boost the protein content, but to also give the pudding a little extra flavor and creaminess. I also think adding spices like pumpkin spice, or cinnamon and cardamom, and a little natural vanilla extract really makes the biggest difference!
- Give it time to set up! After mixing the pudding together, or blending it, add it to your jars and place them in the fridge for at least an hour or so to chill. This gives the chia seeds time to absorb some of the liquid and create that rich, pudding texture.
- Have fun with toppings! I love adding a layer of vanilla coconut yogurt over top and a sprinkle of cinnamon. Some chopped pecans, sprinkle of granola, pumpkin seeds, or even some cacao nibs would all be amazing for some crunch!
More healthy breakfast recipes to try
- Snickers Chia Pudding
- Pumpkin french toast sticks (healthy, gluten-free)
- Banana Pecan Chia Pudding
- Viral TikTok egg breakfast sandwich
- Banana foster chia pudding
- Breakfast souffle/cheesecake
- Oatmeal cookie dough overnight oats
- Breakfast berry crumble
Pumpkin Chia Pudding
Ingredients
- 1/2 cup pumpkin puree
- 1/3 cup full-fat canned coconut milk *can also use a non-dairy creamer like Nutpods or more regular plant-based milk but it won't be as creamy!
- 3/4 cup plant-based milk
- 3 tbsp maple syrup *can add more if needed
- 5 tbsp chia seeds
- 1 tsp vanilla extract & pinch of sea salt
- 1 tsp pumpkin pie spice *more if desired!
- 1 scoop collagen protein powder *optional!
Toppings
- Vanilla coconut yogurt
- Extra cinnamon
- Granola or chopped walnuts/pecans
Instructions
- If blending: Add all of the ingredients to a high-powered blender, blending for a few minutes until smooth. Taste and adjust as you'd like.
- If you're not blending it, just mix everything together in a large bowl. Taste and adjust.
- Divide the chia pudding between two jars. Top with coconut yogurt, if using. Place in the fridge to chill for 1-2 hours or overnight.
- Enjoy!
Dani — I’m hooked on your recipes! This is our third one and it’s perfect like the previous two. Thank you!
Hi Cat! Aw, this made my day!! I appreciate you so much – thank you for trying them!