Pumpkin Chia Seed Pudding (10g Fiber, No Cook)

Pumpkin chia seed pudding comes together in 5 minutes, so you can pull it out of the fridge ready to eat. Pumpkin puree, chia seeds, and pumpkin pie spice, 10g of fiber a serving, no oven and no blender.

This recipe is the perfect make-ahead breakfast so you can grab a jar on the way out the door.

Pumpkin chia seed pudding is a no-cook breakfast made by whisking pumpkin puree, milk, maple syrup, pumpkin pie spice, and chia seeds together and chilling the mixture until the seeds thicken it. It sets in about 4 hours and holds in the fridge for 5 days.

The chia seeds do all the work. They absorb roughly ten times their weight in liquid and turn gel-like, which is what turns a thin pumpkin mixture into something you eat with a spoon. No cornstarch, no stovetop, no cooking of any kind.

One batch splits into two jars at 212 calories and 10g of fiber each, which is most of the reason it holds me until lunch instead of leaving me digging through the pantry at 10am.

If you want more pumpkin in your week, my Blended Pumpkin Baked Oats and my Pumpkin Spice Energy Balls run on the same make-ahead logic.

Ingredients In Pumpkin Chia Seed Pudding

Full measurements are in the printable recipe card at the bottom of this post.

• Chia seeds — the thickener. Fresh seeds matter here. A bag that has been open since last fall absorbs less liquid and gives you a looser pudding.
• Pumpkin puree — 100% pumpkin, not pumpkin pie filling. Filling comes pre-sweetened and pre-spiced and throws the ratio off. Brand matters more than you would expect. Libby’s is thick and holds its shape on a spoon, while some store brands pour closer to applesauce.
• Milk — I use 2% because it brings more protein per cup than almond milk does. Oat, coconut, cashew, and dairy all work.
• Maple syrup — dissolves clean instead of leaving the grit that granulated sugar would. I use a sugar-free maple syrup. Honey or agave swap in at the same amount.
• Pumpkin pie spice and salt — cinnamon, nutmeg, ginger, and cloves, plus a pinch of salt to make the spice read louder. Taste before it goes in the fridge, because the spice softens as it sits.
• Vanilla extract — rounds the pumpkin out so it tastes like pie filling rather than squash.
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How To Make Pumpkin Chia Seed Pudding

1. Whisk the pumpkin puree, milk, maple syrup, pumpkin pie spice, vanilla, and salt in a bowl or a large jar until the mixture is smooth with no streaks of pumpkin left in it.
2. Stir in the chia seeds until they are spread evenly through the liquid instead of sitting on the bottom.
3. Let it rest on the counter for 10 minutes, then stir hard one more time. That second stir is what breaks up the clumps.
4. Cover and refrigerate for at least 4 hours or overnight, until it is thick enough to hold a spoon standing up.
5. Spoon into bowls or jars and add toppings right before you eat so nothing goes soft.

Why Your Chia Pudding Is Runny

Three things cause a thin pudding, and the fix is different for each one.

Watery pumpkin puree. Canned pumpkin varies a lot between brands. If yours pours off the spoon rather than holding its shape, there is more water going into the jar than the recipe accounts for. Blot it on a paper towel for a few minutes before you whisk.

Thin milk. Homemade almond milk and soy milk carry less body than dairy or canned coconut milk, so the pudding sets softer with either one. Add an extra tablespoon of chia seeds if that is what you have.

Seeds that never got separated. If the chia sinks and clumps in the first ten minutes, the middle of each clump stays dry and never gels. That is what step 3 is for.

How To Store Pumpkin Chia Pudding

Keep it in an airtight container or sealed jars in the fridge for up to 5 days. It keeps thickening as it sits, so if day four feels too stiff, stir in a splash of milk to loosen it.

Double the batch and portion it into four jars and breakfast is handled through Thursday. Add granola, nuts, or whipped cream the morning you eat it, not the day you portion it.

Pumpkin Chia Pudding FAQs

Can I make this without pumpkin pie spice?

Yes. Use cinnamon, nutmeg, ginger, and cloves in place of it. Cinnamon does most of the heavy lifting, so if that is all you have in the cupboard, lean on it and go a little heavier than the recipe calls for.

Can I add protein powder to pumpkin chia pudding?

Yes, and it is the easiest way to bump this one up. Whisk a scoop of vanilla or unflavored protein powder into the milk before the chia seeds go in, so it dissolves smoothly instead of clumping. Protein powder absorbs liquid too, so add a splash more milk if the mixture tightens up on you. Greek yogurt stirred in works the same way.

Is pumpkin chia seed pudding vegan and dairy free?

It can be. Use a plant milk and a plant-based sweetener like maple syrup or agave, and skip the Greek yogurt topping. Chia seeds, pumpkin puree, and pumpkin pie spice are already vegan and gluten free.

Can you freeze chia pudding?

Yes, in single portions, thawed in the fridge overnight. The texture comes back softer than fresh, so frozen portions work better blended into a smoothie than eaten with a spoon.

More Pumpkin Recipes For Pumpkin Season You May Like To Try!

• Pumpkin Pie Protein Ice Cream
• Gluten Free Pumpkin Muffins
• Pumpkin Pie Protein Cheesecakes
• Blended Pumpkin Baked Oats
• Easy Pumpkin Cake Pops
• Peanut Butter Pumpkin Dog Treats
• Pumpkin Sheet Pan Pancakes

IF YOU TRIED THIS PUMPKIN CHIA SEED PUDDING PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS DELICIOUS BREAKFAST TREAT ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails