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Pumpkin Spice Chia Pudding That’s Creamy, Cozy, and Easy

Pumpkin spice chia pudding is a creamy, dairy‑free breakfast or dessert that combines pumpkin puree, chia seeds, and aromatic spices. With no cooking required, it’s ready in minutes and can be stored for up to five days. Perfect for a cozy autumn treat or a quick protein boost.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 368 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Airtight containers or mason jars
  • Refrigerator

Ingredients
  

Base

  • 2 cups pumpkin puree
  • 2 Tbsp maple syrup or honey
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • pinch salt
  • 2 cups unsweetened almond milk (or any dairy‑free milk)
  • ⅓ cup chia seeds
  • 1 Tbsp cocoa powder optional

For the Topping

  • ½ cup coconut cream or whipped coconut milk
  • 2 Tbsp maple syrup or honey
  • ½ tsp ground cinnamon

Instructions
 

Mix the Base

  • Whisk together pumpkin puree, maple syrup, vanilla, spices, and salt in a bowl until smooth.
  • Tip: Use a handheld mixer to ensure the pumpkin puree is fully incorporated, giving the pudding a seamless texture.

Add the Liquid

  • Pour almond milk over the pumpkin mixture, stirring continuously to blend.

Stir in the Chia

  • Add chia seeds, then whisk until evenly distributed.
  • Tip: Let the chia seeds hydrate for at least 5 minutes before refrigerating; this prevents clumping.

Chill

  • Cover the container and refrigerate for 3–4 hours, or overnight for a firmer pudding.

Prepare the Topping

  • In a small bowl, blend coconut cream, maple syrup, and cinnamon.
  • Spoon a generous dollop over each pudding serving before garnishing.
  • Tip: For a crunchy element, sprinkle toasted pumpkin seeds or crushed pecans on top.

Notes

Pro Tips:
  • Layer chia pudding, pumpkin puree, and a swirl of coconut cream in clear jars.
  • Add a splash of orange zest to the base for a citrusy lift.
  • Keep the pudding sealed in the fridge; it stays fresh for up to five days.
  • Fold in a scoop of plant‑based protein powder to make it a post‑workout snack.
  • Stir in a tablespoon of ground flaxseed for a firmer bite.
Keyword almond milk, autumn snack, chia pudding, coconut cream topping, cold breakfast, comfort food, easy vegan dessert, maple syrup, no-cook chia pudding, pumpkin dessert, pumpkin puree, pumpkin spice chia pudding, quick dessert, spiced chia, vegan breakfast