Pumpkin Spice Chia Pudding

It’s autumn and everything is about pumpkin, right? And omg, pumpkin spice latte, people get crazy about it, everybody is in Starbucks. But you know what? I haven’t even tried pumpkin spice latte. Crazy? Not really. I don’t drink coffee, I don’t like coffee, so something like Starbucks is just totally uninteresting for me.

Pumpkin Spice Chia Pudding

But before you think I’m an alien, don’t worry, I also love pumpkin and pumpkin spice! Of course I do. Just not in my coffee.

Last time I posted a chia pudding with banana, this one is basically the same. Super quick and even more healthier! Amazing for breakfast or as a little snack. If you are also a pumpkin spice lover, you have to try this!

Pumpkin Spice Chia Pudding

4.5 from 2 reviews
Pumpkin Spice Chia Pudding
Prep time
Total time
Recipe type: Breakfast, Dessert
Serves: 2
  • 1 cup of pumpkin puree
  • 2 tbsp chia seeds
  • 1 cup of soy milk
  • 1 tsp pumpkin spice (recipe below)
  • 1 tsp vanilla extract
  • maple syrup
  1. Mix chia seeds with milk in a jar or bowl, cover it and store it in the fridge overnight, or at least for 4 hours.
  2. Next morning just add spices and pumpkin puree, and some maple syrup, if you like it sweeter. Enjoy!
For the pumpkin spice mix together 2 teaspoons of cinnamon, 1 teaspoon of ginger, ½ teaspoon of nutmeg, ½ teaspoon of cloves with a pinch of chili and pepper.
You can make double or triple amount too, and store it in a jar.

Pumpkin Spice Chia Pudding

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  1. Travis says

    Hey, Thanks for the awesome recipe! These chia puddings seem to make everyone happy! I wanted to mention that in your pictures above : I believe you may have mistaken a Japanese Red Juri Squash (one of my favorites), for a pumkin. Was planning on using a sugar pie pumkin… Do you prefer these squash?

    • says

      Hey Travis,
      I am so happy you like the recipe!
      You are absolutely right, that’s a red kuri or also called hokkaido on the picture. I love it a lot as well!
      I’ve made this recipe with butternut squash and with red kuri puree too, they both worked well. I’ve never tried a sugar pie pumpkin before, so I’m not totally sure about it, but if it’s as sweet as its name, then I’m sure it’s gonna be good 😉

  2. Jamie says

    Good morning! I made this in one mason jar and it didnt firm up at all. Is this because i used almond milk and not regular milk?! Id love to try this again. Thanks!

    • says

      Hey Jamie,
      I personally have never had this issue before, I always use almond or soy milk and my chia puddings set, but you could try a few things.
      I noticed chia seeds set faster for me outside, so you could try to leave the pudding outside for a few hours before putting in the fridge.
      Or simply stir the seeds every 15-30 minutes until they firm up.
      If nothing works, you could also simply try to use a bit more seeds or less liquid in the recipe.
      I hope I could help you!
      Let me know if it worked this time 🙂

  3. Meghan says

    I just wanted to add some tips in case anyone was interested! I found it hard to mix the ingredients well enough just by hand because everything was so thick, so I ended up blending everything together which worked really nicely for consistency. The other thing I did was add ground cardamom which was nice and added some chai flavouring, as well as roasted salty pumpkin seeds just because I like nuts/seeds in my pudding. I’ve never had pumpkin puree before so I think the maple syrup to taste was almost the most important part and I may have been a bit liberal with it. Anyways thanks so much for the recipe

  4. Whitney says

    why wouldn’t U just mix all the ingredients in a mason jar & put in fridge. overnight. that is the instructions to every pudding recipe I have seen online, & the way I have made many chia sees puddings. easy peasy ???

    • says

      Hi Whitney,
      Of course you can also jut simply mix every ingredient together, if you like it that way 🙂
      I personally prefer to have “milky” chia seeds that are covered with sweet pumpkin puree, but it’s also delicious when you soak the seeds in the puree.

  5. E.J. says

    Hi, this sounds really good and I’d like to try it. What would you recommend for making more than two servings? I have a weekly potluck breakfast group and I’d like to make this for that, but there are about six people.

    • says

      Hi E.J.!
      I’ve personally only made this recipe for one or two (in small jars), but I’m sure it’d work well in bigger portion too. Simple mix it all together in a large dish and serve it later in individual little bowls. Or of course use 6 smaller jars, those look always so pretty 🙂
      Let me know how you liked it!


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