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Pumpkin Chia Seed Pudding

Pumpkin chia seed pudding with a thick, spoonable texture set in the fridge, layered with warm pumpkin pie spice flavor. Whisk smooth, rest until gelled, then top with whipped cream and gingersnap cookies for dipping.
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Prep Time 10 minutes
chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

Base
  • 0.5 cup pumpkin puree
  • 2 cup almond milk or coconut milk Use unsweetened for best flavor balance.
  • 4 tbsp chia seeds
  • 3 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice Reserve a little for topping dusting.
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Toppings & serving
  • 1 whipped cream
  • 1 pumpkin pie spice for topping Use for a light dusting.
  • 1 gingersnap cookies for serving Serve alongside for dipping.

Method
 

Make the pudding base
  1. Whisk pumpkin puree, almond milk or coconut milk, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth (no lumps).
  2. Stir in chia seeds, then whisk again after 5 minutes to prevent clumping as the mixture thickens.
Chill to thicken
  1. Divide the mixture into jars or bowls, cover, and refrigerate for 4 hours or overnight until set and pudding-thick.
Serve
  1. Stir before serving; if it’s too thick, add a splash of milk (cold is fine) and mix until creamy.
  2. Top with whipped cream and a dusting of pumpkin pie spice, then serve with gingersnap cookies for dipping.

Notes

Pro tip: If your pudding feels lumpy after the initial set, whisk again gently right after stirring in the chia seeds (the 5-minute whisking step helps prevent clumps). Store covered in the fridge up to 4 days; the texture thickens as it chills, so loosen with a splash of milk before eating. Freezing isn’t recommended because chia pudding can change texture after thawing. For a dairy-free option, use coconut milk; to make it lower sugar, reduce maple syrup slightly and add an extra pinch of pumpkin pie spice to keep the flavor punchy.