Pumpkin Spice Chia Pudding (6 Ingredients, Dairy-Free)
Pumpkin spice chia pudding is a no-cook, dairy-free breakfast or dessert made by stirring chia seeds into almond milk, pumpkin puree, maple syrup, vanilla, and pumpkin spice, then chilling it for 4 hours or overnight. This easy version uses just 6 ingredients, makes 2 servings, and has about 11 grams of fiber per serving.
This pumpkin spice chia pudding recipe is inspired by the flavors of fall. On a side note, in an odd turn of events, fall seems to be hanging around Atlanta for more than a week!
But, getting back to this chia pudding, it beautifully marries together pure pumpkin puree with pumpkin spice, along with 4 other ingredients. The result is one luxuriously creamy and flavor-packed concoction.
What Are the Ingredients for Pumpkin Spice Chia Pudding?
The 6 ingredients used to make this easy chia pudding are:
- Chia seeds. I used black chia seeds to make this chia pudding. If you have white chia seeds on hand, or a mix of both, feel free to use those.
- Almond milk. If you are lactose intolerant, use unsweetened almond milk, oat milk, or any non-dairy milk you prefer. If you are not, use your milk of choice.
- Pure pumpkin puree. Make sure you use canned 100% pure pumpkin puree and not pumpkin pie filling, which is pre-sweetened and spiced. If you happen to have some freshly baked pumpkin around, you can mash 1/2 cup’s worth and add that to this chia pudding instead.
- Pumpkin spice. Pumpkin spice is all the flavor you need, along with some vanilla extract.
- Vanilla extract. I used pure vanilla extract, but you can use imitation vanilla if you prefer.
- Maple syrup. As a sweetener for chia pudding, I always love to use maple syrup because of the additional layer of flavor it adds. However, light brown sugar, honey, or granulated sugar would work as well. If you are watching your sugar intake, feel free to use monk fruit sweetener instead.
How to Make Pumpkin Spice Chia Pudding
This pumpkin spice chia pudding recipe is super easy:
- Add the milk to a large bowl.
- Mix in the flavor. Add the maple syrup, pumpkin puree, vanilla extract, and pumpkin spice, and mix well.
- Add the chia seeds and mix well.
- Stir again after about 5 minutes so the seeds don’t clump at the bottom.
- Chill. Pour into serving bowls and chill for about 4 hours or overnight.
- Serve with a dollop of coconut whipped cream or any whipped cream, and a dusting of cinnamon.
(The full printable recipe card is below.)
What Is the Chia Seed to Milk Ratio for Chia Pudding?
This recipe uses 1/4 cup chia seeds to 1 cup almond milk, plus 1/2 cup pumpkin puree, which thickens the pudding further. That works out to about 1 part chia seeds to 4 parts milk, with the pumpkin adding body on top of that.
Tips for the Best Pumpkin Chia Pudding
Plan ahead. Make it the night before for an easy grab-and-go breakfast.
Stir twice. Stir well after adding the chia seeds, then stir again after about 5 minutes. This keeps the seeds evenly spread instead of clumping at the bottom of the bowl.
Too thick? If the pudding sets thicker than you like, stir in a splash of milk before serving.
Too thin? Give it more time in the fridge. If it still looks loose, stir in a teaspoon of chia seeds and wait about 20 minutes.
Use plain pumpkin puree. Pumpkin pie filling will make the pudding too sweet and change the flavor.
Variations and Toppings
- Lower sugar: swap the maple syrup for monk fruit sweetener.
- Higher protein: stir in some plain Greek or non-dairy yogurt. I haven’t tested exact amounts here, so start with a few tablespoons and adjust.
- Extra creamy: replace part of the almond milk with full-fat coconut milk (also untested here, so adjust to taste).
- Toppings: a dollop of coconut whipped cream or any whipped cream with a dusting of cinnamon, nuts, granola, or the fruit of your choice.
Serving Suggestions
Serve these with a dollop of coconut whipped cream or any whipped cream with a dusting of cinnamon on it.
You could also top it with some broken-up pieces of Nature’s Bakery Pumpkin Spice Bars. No, I am not being paid to say that. A friend of mine in a hiking group I joined this summer introduced me to these Pumpkin Spice bars. And they are absolutely delicious. Unfortunately, I have not been able to find more at any grocery stores near me, and that’s why I didn’t use any to top these.
How Do You Store Chia Pudding?
Store chia pudding in an airtight container in the refrigerator for up to 5 days. This is a small-batch recipe, but if you double or triple the ingredients to make a large batch, it works well for meal prep. Give it a stir and add a splash of milk before serving if it has thickened.
Frequently Asked Questions
No. Use 100% pure pumpkin puree. Pumpkin pie filling is pre-sweetened and spiced, which changes the flavor and sweetness of the pudding.
Yes. Mash about 1/2 cup of baked pumpkin (I have a section here on how to bake a fresh whole pumpkin for reference) and use it in place of the canned puree.
About 4 hours in the refrigerator, or overnight. Stirring again after the first 5 minutes helps it set evenly.
Yes! Simply add all the ingredients for this recipe into a blender and blend until smooth, just like in this instant golden milk chia pudding. Then enjoy it immediately, or chill it for 30 minutes and enjoy it cold.
Up to 5 days in an airtight container in the refrigerator.
As written, yes. It’s made with chia seeds, almond milk, pumpkin puree, maple syrup, vanilla, and spices. Use a dairy-free topping like coconut whipped cream to keep it vegan.
Clumps usually happen when the chia seeds aren’t stirred a second time. Stir well after adding the seeds, then stir again after about 5 minutes.
Yes. Swap the maple syrup for a sugar-free sweetener like monk fruit sweetener.
More Chia Pudding Recipes to Try
I hope you give this chia pudding recipe a try. It is a dairy-free treat that you and your family are sure to enjoy. If you make this, please let me know your thoughts in the comments below, or tag Savory Spin on Instagram or Pinterest to have your creation featured.
Ingredients
- 1/4 cup chia seeds
- 1 cup almond milk
- 1/2 cup 100% pure pumpkin puree
- 1 tsp pumpkin spice
- 2 tsp pure vanilla extract
- 3 tbsp maple syrup
Instructions
- Add the milk to a large bowl.
- Then add in the maple syrup, pumpkin puree, vanilla extract, pumpkin spice, and mix well.
- Add in the chia seeds and mix well.
- OPTION 1: Pour into serving bowls or 1 large bowl. Place in the refrigerator. After 5 minutes, stir the chia pudding/puddings. Then, cover and chill for 4 hours or overnight.
- OPTION 2 (QUICKER): If you would rather have this quicker than 4 hours, add all the ingredients to a blender. Blend until smooth. Spoon into 4 bowls and enjoy immediately, or chill for 30 minutes and enjoy.
- Serve with a dollop of non-dairy whipped topping, a dash of cinnamon, and any other toppings like granola, fruits, or nuts.
Notes
- Stir twice. Stir well after adding the chia seeds, then stir again after about 5 minutes. This keeps the seeds evenly spread instead of clumping at the bottom of the bowl.
- Too thick? If the pudding sets thicker than you like, stir in a splash of milk before serving.
- Too thin? Give it more time in the fridge. If it still looks loose, stir in a teaspoon of chia seeds and wait about 20 minutes.
- Use plain pumpkin puree. Pumpkin pie filling will make the pudding too sweet and change the flavor.
- Plan ahead. Make it the night before for an easy grab-and-go breakfast.
I’m eating all the pumpkin flavored food and this one really hit the spot! The chia seeds really thickened it up!
I love everything pumpkin and this is the perfect healthy treat.
This recipe is wonderful! It just screams Fall with its beautiful colors and flavors – yum!
Such a simple and easy recipe. I have been using it for breakfasts and it’s nice to have it ready and waiting when I wake up. Thank you for the recipe!
A creamy and tasty pumpkin pudding. Perfect for the holidays.