If pumpkin pie and pudding had a baby, this would be it. Creamy, cozy, a little sweet, and packed with fall flavor this Pumpkin Pie Chia Pudding is one of my go-to autumn treats. It’s easy to make, full of good-for-you stuff, and tastes like dessert for breakfast (or snack, or honestly… any time). Plus, you don’t need to turn on the oven. Win-win.

Method

1. Mix the Base

Start by grabbing a small mixing bowl or a jar with a lid. Into that, add 3 tablespoons of chia seeds, ¼ teaspoon of pumpkin pie spice, ⅔ cup of your favorite milk (I usually go for almond or oat), 2 tablespoons of pumpkin puree, 1 tablespoon of maple syrup, and a splash of vanilla extract. This combo is what gives the pudding its creamy texture and cozy fall flavor. Make sure you’re using pumpkin puree and not pie filling pie filling already has added sugar and spices, which can mess with the balance of the recipe.

2. Stir Thoroughly

Use a spoon or small whisk to mix everything together really well. This step is key. If you don’t stir enough at the beginning, the chia seeds can clump up and leave you with weird crunchy bits. Take your time and make sure everything is smooth and evenly mixed. You want those chia seeds to be fully surrounded by the liquid so they can soak it all up and turn into pudding.

3. Chill and Set

Once everything’s mixed, cover the bowl or seal the jar and place it in the fridge. Let it chill for at least 1 to 2 hours, but if you can, leave it overnight. That extra time helps the chia seeds absorb the liquid and get that classic pudding texture. It should be thick and spoonable, not runny. If it still looks loose after a couple of hours, give it a stir and let it sit a bit longer.

4. Stir Before Serving

When the pudding has set and you’re ready to eat, give it one last good stir. Sometimes the seeds settle a bit or the mixture separates a little while chilling, so this final stir makes sure the texture is just right before serving.

5. Assemble and Top

Scoop your chia pudding into a serving bowl or glass. For an extra creamy twist, layer it with coconut yogurt. This adds a tangy flavor and makes it look pretty too. Then, go wild with the toppings a big dollop of coconut whipped cream, a dusting of pumpkin pie spice, and a sprinkle of chocolate chips for fun. Want even more crunch? Toss some granola or crushed graham crackers on top.

Necessary Tools

Small mixing bowl or jar with lid
Spoon or small whisk
Measuring spoons
Refrigerator
Serving glass or bowl (for layering)

Pumpkin Pie Chia Pudding

Recipe by Justin SelkCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

3 tablespoons chia seeds
¼ teaspoon pumpkin pie spice
⅔ cup milk of choice (I love almond or oat)
2 tablespoons pumpkin puree (not pie filling!)
1 tablespoon maple syrup
Splash of vanilla extract
Coconut yogurt (for layering, optional)
Coconut whipped cream (for topping)
Extra pumpkin pie spice & chocolate chips (for topping)

Directions

In a jar or bowl, mix together the chia seeds, pumpkin pie spice, milk, pumpkin puree, maple syrup, and a splash of vanilla.
Stir really well to make sure there are no big clumps of chia seeds.
Cover and refrigerate for at least 1–2 hours, or overnight if you’re prepping ahead.
When it’s thick and pudding-like, give it one last stir.
To serve, layer it with coconut yogurt and top with whipped cream, a sprinkle of pumpkin pie spice, and a few chocolate chips if you want to treat yourself.

Notes

Mix well upfront. If you don’t stir the chia seeds properly in the beginning, they’ll clump up and stay crunchy.
Let it chill long enough. Chia needs at least an hour or two to thicken don’t rush it!
Use pumpkin puree, not pie filling. The filling has sugar and spices already, and can throw off the flavor and texture.
Don’t skimp on the liquid. Too little milk and the pudding won’t set right.

Serving Suggestions

Serve it in a glass jar for a cute, café-style snack.
Add granola on top for crunch.
Mix in some crushed graham crackers to really channel pumpkin pie.
Serve it warm by microwaving for 20–30 seconds before topping.

Fun Fact

Chia seeds can soak up 10 times their weight in liquid! That’s what makes them perfect for pudding. Plus, they’re full of fiber, protein, and omega-3s, which means this treat isn’t just tasty it’s secretly super healthy too.

Conclusion

This Pumpkin Pie Chia Pudding is basically autumn in a jar. It’s quick, cozy, and loaded with all the warm flavors of fall without the work of baking a pie. Whether you’re meal prepping breakfast or whipping up a festive afternoon snack, this one’s a winner. Make it once and I promise, it’ll become part of your pumpkin season rotation.