Introduction

Enjoy a creamy and nutritious Pumpkin Chia Pudding that’s perfect for a healthy breakfast or a comforting snack. Packed with pumpkin flavor and warm spices, this dairy-free treat comes together quickly and can be made ahead for convenience.

A clear glass jar filled with three layers is placed on a white marbled surface. The bottom and main layer is a creamy golden-brown chia pudding with visible chia seeds spread evenly throughout. On top of this is a thick, white whipped cream layer sprinkled lightly with brown cinnamon powder and small crumbled pieces of granola. A cinnamon stick stands upright, partially submerged in the pudding, leaning slightly against the jar’s edge. The background is softly blurred and shows two similar jars, giving a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons chia seeds (white chia seeds recommended)
1½ cups almond milk, cashew milk, or oat milk
½ cup canned pumpkin or homemade pumpkin puree
1 Tablespoon maple syrup
1 Tablespoon almond butter
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract (optional)
Toppings: coconut whipped cream, chopped pecans, and/or granola

Instructions

Step 1: In a bowl, stir together chia seeds, milk, pumpkin, maple syrup, almond butter, pumpkin pie spice, and vanilla if using until well combined.
Step 2: Let the mixture soak for 5 minutes, then stir again to break up any clumps.
Step 3: Divide the pudding evenly between three containers.
Step 4: Cover and refrigerate for at least 3 hours or overnight.
Step 5: Before serving, top with coconut whipped cream, a sprinkle of cinnamon, granola, chopped pecans, and/or an extra drizzle of almond butter as desired.

Tips & Variations

Swap maple syrup with any liquid sweetener of your choice for customized sweetness.
Use cashew butter or another nut or seed butter instead of almond butter to change the flavor profile.
For a coconut pumpkin version, replace the almond milk with a 15 oz can of coconut milk and top with toasted coconut and almond butter drizzle.

Storage

Store leftover pumpkin chia pudding in an airtight container in the refrigerator for up to 4-5 days. Stir well before serving and add fresh toppings as desired. Enjoy chilled or at room temperature.

How to Serve

The image shows a glass jar filled with three visible layers: the bottom and main layer is a thick, speckled light brown chia pudding with small chia seeds embedded throughout, giving it a textured look; the second layer on top is a dollop of smooth, white whipped cream sprinkled lightly with brown crumbs and a dusting of cinnamon; the third layer is a single vertical cinnamon stick placed into the pudding beside the whipped cream. The jar is placed on a white marbled surface, with more similar jars blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, you can use any plant-based milk like cashew, oat, or coconut milk. Dairy milk also works if you prefer.

How do I thicken the pudding if it’s too runny?

If the pudding is too thin, add a little more chia seeds, stir well, and refrigerate longer to allow it to thicken.

Pumpkin Chia Pudding with Coconut Whipped Cream and Crunchy Toppings Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

This Pumpkin Chia Pudding is a creamy, nutrient-packed breakfast or snack option perfect for the fall season. Combining chia seeds with pumpkin puree, almond milk, and warming pumpkin pie spice, this pudding offers a deliciously satisfying and healthy way to enjoy pumpkin flavors. Sweetened naturally with maple syrup and enriched with almond butter, it is easy to make, dairy-free, vegan, gluten-free, and packed with fiber and protein.

Author: Maya
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 3 hours 5 minutes (including chilling time)
Yield: 3 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chia Pudding Base

6 Tablespoons chia seeds (white chia seeds recommended)
1½ cups almond milk, cashew milk, or oat milk
½ cup canned pumpkin or homemade pumpkin puree
1 Tablespoon maple syrup
1 Tablespoon almond butter
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract (optional)

Toppings (optional)

Coconut whipped cream
Chopped pecans
Granola
Additional sprinkle of cinnamon

Instructions

Mix Ingredients: In a bowl, stir together chia seeds, almond milk (or your choice of nut milk), pumpkin puree, maple syrup, almond butter, pumpkin pie spice, and vanilla extract if using, ensuring all ingredients are well combined.
Let Soak: Allow the mixture to soak for 5 minutes, then stir again to break up any clumps of chia seeds for a smoother pudding texture.
Divide and Refrigerate: Evenly divide the chia mixture between three containers or jars. Cover and refrigerate for at least 3 hours or overnight to allow the pudding to thicken and flavors to meld.
Add Toppings and Serve: When ready to serve, top each pudding with coconut whipped cream, a sprinkle of cinnamon, and optionally add granola, chopped pecans, or an extra drizzle of almond butter for added texture and flavor.
Store Leftovers: Store any leftover chia pudding in an airtight container in the refrigerator for up to 4-5 days to enjoy later.

Notes

You can substitute maple syrup with any liquid sweetener of your choice, such as honey or agave nectar.
Almond butter can be replaced with any nut or seed butter like cashew butter for a different flavor profile.
For a coconut pumpkin version, replace almond milk with a 15 oz can of coconut milk and top with toasted coconut and a drizzle of almond butter instead of the usual toppings.

Keywords: Pumpkin chia pudding, vegan pumpkin pudding, dairy-free chia pudding, healthy fall breakfast, gluten-free breakfast, no-cook chia pudding, pumpkin spice chia pudding