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. 

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.

Course Breakfast
Cuisine American
Keyword pumpkin chia pudding
Prep Time 5 minutes
Inactive time 3 hours
Total Time 3 hours 5 minutes
Servings 2
Author Natasha Bull


  • 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


  1. Add all ingredients to a bowl and whisk together.
  2. 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.
  3. Before serving, give the pudding a quick stir.

Recipe Notes