Pumpkin chia pudding tastes like pumpkin pie filling you’re allowed to eat for breakfast. You whisk pumpkin, milk, maple syrup and warm spices together, stir in chia seeds, and let the fridge do the rest overnight. Five minutes of work gets you two ready-to-grab jars, and layered with Greek yogurt and granola it looks like something from a café.
It’s one of the quieter breakout trends of the season: Pinterest searches for “pumpkin chia pudding” in the US rose about 500% in the last 90 days and are roughly double last year’s.
RECIPE
Pumpkin Chia Pudding
Ingredients
- 1/2 cup pumpkin puree 120 g
- 1 cup milk of choice dairy, almond, oat or coconut
- 1/4 cup chia seeds 40 g
- 2 tbsp maple syrup plus more to taste
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1/2 cup Greek yogurt for layering, optional
- granola, toasted pecans and pumpkin seeds to top
Method
- Whisk the pumpkin, milk, maple syrup, pumpkin pie spice, vanilla and salt until completely smooth.
- Whisk in the chia seeds.
- Let it sit 10 minutes, then whisk again to break up any clumps.
- Cover and refrigerate at least 4 hours or overnight, until thick and spoonable.
- Stir, taste and add more maple if you like. Layer the pudding with Greek yogurt in two jars.
- Top with granola, pecans and pumpkin seeds just before eating.
Notes
Private Notes
Tried this recipe?
Let us know how it was!The Ratio That Always Works
For chia pudding, remember 1 part chia to 4 parts liquid by volume. Pumpkin counts partly as liquid, so here it’s 1/4 cup chia to 1 cup milk plus 1/2 cup pumpkin, which sets thick but still creamy. Want it looser? Add a splash more milk in the morning.
The Clump-Free Trick
Chia seeds clump together in the first few minutes. The fix is a second whisk: stir everything, wait 10 minutes, then whisk again before it goes in the fridge. That’s the difference between smooth pudding and gel balls with dry seeds in the middle. Whisking the pumpkin and milk smooth before adding the chia helps too.
Is Pumpkin Chia Pudding Healthy?
It’s a pretty balanced breakfast. Chia seeds are rich in fiber and plant omega-3s; about an ounce provides roughly 10 grams of fiber, according to the Harvard T.H. Chan School of Public Health. Pumpkin adds vitamin A, and the Greek yogurt layer brings each jar to roughly 12 to 15 grams of protein, depending on the milk you use. Keep the maple syrup modest if you’re watching sugar; the pumpkin pie spice does a lot of the flavor work.
Topping Ideas
- Granola and toasted pecans for crunch
- A spoon of almond butter or peanut butter
- Sliced apples sautéed with cinnamon
- Crumbled gingersnaps for a pumpkin-pie vibe
- A drizzle of pumpkin spice syrup instead of maple
Meal Prep
Make a double batch on Sunday and portion it into 4 jars. It keeps 4 days in the fridge. Store toppings separately so the granola stays crunchy. If you like this style of breakfast, our overnight oats work the same way, and a pumpkin muffin on the side never hurts.
FAQ
How long does pumpkin chia pudding take to set?
At least 4 hours, but overnight gives the best texture.
Can I use any milk?
Yes. Dairy milk and soy milk give more protein, coconut milk makes it richest, and almond milk is the lightest.
Can I make it without sweetener?
Yes, but it will taste quite earthy. Try a mashed ripe banana or a few chopped dates instead of maple syrup.
Why is my chia pudding runny?
Too much liquid or not enough time. Add a tablespoon more chia, stir well and chill another hour.
Last tip: freeze leftover pumpkin puree in ice cube trays. Two cubes are exactly the right amount for one jar of chia pudding.
