5-Minute Pumpkin Pie Chia Pudding Everyone Craves

Name: 5-Minute Pumpkin Pie Chia Pudding Everyone Craves
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1/4 cup chia seeds; 1 cup unsweetened almond milk; 1/2 cup pumpkin puree; 1 tbsp maple syrup; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp ginger; Pinch of cloves; Optional toppings: whipped coconut cream, chopped nuts, or granola

Author: lia

Published: November 22, 2025

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You know those mornings when you want something sweet but still healthy enough to feel good about? That’s exactly why I fell in love with pumpkin pie chia pudding. It happened one groggy October morning when I was craving pumpkin pie for breakfast (don’t judge me). I threw together chia seeds, pumpkin puree, and spices – and wow! The result tasted like dessert but kept me full until lunch.

This pumpkin pie chia pudding became my secret weapon for busy mornings. It’s creamy, packed with fiber, and takes just minutes to prepare the night before. The warming spices make it taste indulgent while the chia seeds give you lasting energy. My kids even think they’re getting away with eating pie for breakfast!

Why You’ll Love This Pumpkin Pie Chia Pudding

Oh my gosh, where do I even start? This little jar of goodness is an absolute game-changer for so many reasons. First off, it takes literally five minutes of actual work – you just mix everything together and let the fridge do the rest of the magic. It’s packed with nutrients from the chia seeds and pumpkin, keeping you full and satisfied for hours. Plus, it’s naturally vegan and requires zero cooking, which is perfect for those sweltering summer days when you can’t bear to turn on the oven. Trust me, once you try it, you’ll be hooked!

Ingredients for Pumpkin Pie Chia Pudding

Okay, let’s talk ingredients – and yes, every single one matters! You’ll need:

1/4 cup chia seeds (trust me, don’t skip measuring – they expand!)
1 cup unsweetened almond milk (the plain kind – no vanilla sneaking in here)
1/2 cup packed pumpkin puree (not pie filling – big difference!)
1 tbsp pure maple syrup (the real stuff, none of that pancake syrup business)
1 tsp vanilla extract
1/2 tsp cinnamon (because pumpkin and cinnamon are best friends)
1/4 tsp nutmeg (just a whisper – it’s strong stuff!)
1/4 tsp ginger
Pinch of cloves (like, two shakes from the jar max)

That’s it! Simple pantry staples that create magic together. Now let’s make some pudding!

How to Make Pumpkin Pie Chia Pudding

Alright, let’s get down to business! Making this pumpkin pie chia pudding is so easy you’ll wonder why you haven’t been eating it every day. Just follow these simple steps and you’ll have creamy, dreamy pudding ready when you wake up.

Step 1: Mix Chia Seeds and Almond Milk

First things first – grab your favorite mixing bowl (I always use my grandma’s old Pyrex one). Dump in those magical chia seeds and pour the almond milk right over them. Now here’s my secret: let this mixture sit for about 5 minutes before stirring. This helps prevent those pesky clumps that can ruin your pudding texture. Come back and give it a good whisk – you’ll already see it starting to thicken!

Step 2: Add Pumpkin and Spices

This is where the magic happens! Add your pumpkin puree, maple syrup, vanilla, and all those cozy spices. Now roll up your sleeves and stir like you mean it – you want every single chia seed coated in that pumpkin-spiced goodness. Taste it now (I always do!) and adjust the spices if needed. More cinnamon? Go for it!

Step 3: Refrigerate and Serve

Cover your bowl (I just use a plate) and tuck it into the fridge for at least 2 hours – overnight is even better. Here’s a pro tip: give it a good stir about halfway through chilling. When you’re ready to eat, give it one final mix and top with whatever makes you happy – coconut whip, crunchy pecans, or a sprinkle of granola for texture. Breakfast just got exciting!

Tips for Perfect Pumpkin Pie Chia Pudding

Okay, let me spill my best chia pudding secrets! First – don’t be shy with the maple syrup if you’ve got a sweet tooth (I usually add an extra drizzle). For ultra-creamy results, swap almond milk with full-fat coconut milk – it’s like velvet in a jar! And here’s my golden rule: always stir halfway through chilling to prevent chia seeds from clumping at the bottom. Oh, and if your pudding looks too thick in the morning? Just splash in a bit more milk and stir. Easy fix!

Ingredient Substitutions and Notes

Don’t stress if you’re missing something—this recipe is super flexible! If almond milk isn’t your thing, swap it for oat milk, soy milk, or even regular dairy milk (though it won’t be vegan). Honey works beautifully in place of maple syrup if that’s what you’ve got on hand. Just remember: pumpkin *puree* is not the same as pumpkin pie filling—pie filling has added sugars and spices, and trust me, it’ll throw off the whole balance. If you’re feeling adventurous, try adding a splash of orange juice for a tangy twist. The key is to keep it simple and have fun with it!

Serving Suggestions for Pumpkin Pie Chia Pudding

Oh, the fun part! This pudding shines with toppings – my kids go wild for crunchy granola clusters and toasted pecans. For dessert vibes, dollop with coconut whip and dark chocolate shavings. Serve it in cute jars for breakfast or fancy glasses as an after-dinner treat. Honestly? It’s delicious straight from the bowl too!

Storage and Reheating Instructions

Here’s the beautiful thing about this pumpkin pie chia pudding – it actually gets better as it sits! Store it covered in the fridge for up to 3 days (though mine never lasts that long). No reheating needed – just grab a spoon and enjoy it cold straight from the fridge. If it thickens too much overnight, just stir in a splash of milk to loosen it up.

Pumpkin Pie Chia Pudding Nutritional Information

Here’s the scoop on what’s fueling your morning! One serving (about half the batch) packs roughly 180 calories, 8g of healthy fats, and a whopping 10g of fiber to keep you full. Of course, these numbers might change if you go wild with toppings (no judgment from me!). Remember – exact values vary based on your specific ingredients and measurements, but this pudding is always a nutrition win in my book!

Frequently Asked Questions

Can I use regular milk instead of almond milk?
Absolutely! Dairy milk works perfectly fine here – just know it won’t be vegan anymore. My sister swears by whole milk for extra creaminess. The key is using whatever milk you enjoy drinking, because that flavor will shine through in the pudding.

How long does pumpkin pie chia pudding last in the fridge?
This magic pudding keeps beautifully for about 3 days, though I’ve never managed to keep it around that long! The chia seeds continue absorbing liquid, so you might need to stir in an extra splash of milk before serving leftovers. Pro tip: make a big batch on Sunday for easy breakfasts all week!

Can I make this without pumpkin?
Of course! Skip the pumpkin puree and spices, and you’ve got basic chia pudding – just add extra maple syrup or honey to taste. But honestly, why would you want to? That pumpkin pie flavor is what makes this recipe special! If you’re not a pumpkin fan, try mashed banana instead for a different twist.

Final Thoughts

I can’t wait for you to try this pumpkin pie chia pudding – it’s seriously become my breakfast obsession. Let me know how yours turns out! Tag me on Instagram when you make it (you know I’ll be checking). Now go grab those chia seeds and start mixing – your future self will thank you!