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This pumpkin chia pudding recipe is a healthy way to get your pumpkin pie fix! Perfect for breakfast, dessert, or a snack. An easy overnight recipe.

clear glass jar with pumpkin chia pudding and a spoon

How to make chia pudding

Add the chia seeds, almond milk, maple syrup, pumpkin pie spice, pumpkin purée, and vanilla to a bowl. Whisk together. Either transfer the mixture to a mason jar or cover the bowl and let it set in the fridge for at least 3-4 hours, or overnight.

The hardest part is waiting for this vegan pumpkin pudding to set!

Chia seeds are interesting little things. They absorb a lot of liquid – 9-12 times their volume, in fact. Why eat chia seeds? They’re reportedly rich in antioxidants, omega-3 fatty acids, and fiber, iron, and calcium.

close-up of vegan pumpkin chia pudding in a glass jar

This pumpkin breakfast chia pudding recipe is the ideal grab-and-go breakfast. Just store it in containers that are easily portable e.g. small mason jars, and take them to work/school/etc.

Ch-ch-ch-ch-chia! I can’t be the only one that gets the Chia Pet jingle stuck in my head when I think about chia seeds right?!

Anyway. This healthy pumpkin pudding recipe isn’t too sweet. I suggest giving it a quick taste and adding more maple syrup (or honey) to sweeten it up a bit if you prefer.

close-up of vegan pumpkin chia pudding on a spoon in a glass jar

Hope you enjoy this pumpkin pie chia breakfast pudding recipe!

This pumpkin chia pudding recipe is made overnight for easy grab-and-go breakfasts! It's filled with healthy vegan ingredients: almond milk, pumpkin purée, maple syrup, and pure vanilla extract. 
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Pumpkin Chia Pudding

This pumpkin chia pudding is a healthy way to get your pumpkin pie fix! Perfect for breakfast, dessert, or a snack. An easy overnight recipe.
Prep: 5 minutes
Inactive time: 3 hours
Total: 3 hours 5 minutes
Servings: 2


  • 3 tablespoons chia seeds (I used white ones)
  • 1 cup almond milk (I used unsweetened)
  • 4 tablespoons pumpkin purée (not pumpkin pie filling)
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon pure maple syrup
  • 1/8 teaspoon pumpkin pie spice


  • Add all ingredients to a bowl and whisk together.
  • Either cover the bowl or transfer into sealed containers (such as one larger or 2 smaller mason jars) and refrigerate for at least 3-4 hours. I prefer to refrigerate overnight.
  • Before serving, give the pudding a quick stir.


  • The pumpkin spice is fairly subtle in here... I didn't want it to be overpowering. With that said, feel free to double it if you would like the taste to be stronger. I also didn't make it too sweet. Add more sweetener if you wish.

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You may also like my pumpkin pie breakfast popsicles or my healthy pumpkin chocolate chip muffins.

Hi! I’m Natasha.

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