There is nothing like starting your day with pumpkin chia pudding: creamy, spiced and full of pumpkin pie flavor in every bite. It is my favorite easy recipe for a healthy breakfast, snack or even dessert. With a few simple ingredients and a little chill time, you will have a cozy treat ready any time of day.
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The backstory.
I created this pumpkin chia pudding during one of my fall pumpkin sprees, when everything in my kitchen smelled like cinnamon and nutmeg. It is like pumpkin pie in a jar, with a swirl of tangy maple yogurt and a crunchy granola topping. It feels like a treat, but it is a simple, plant-forward breakfast that is ready and waiting in the fridge whenever you are.
xoxo Kori
It's a must-make.
Pumpkin chia pudding is the ultimate healthy treat that feels totally indulgent:
- Easy meal prep. Mix, chill and you are set for the week.
- Healthy and filling. Packed with fiber and protein to keep you satisfied.
- Fits lots of diets. Naturally gluten-free and easy to make vegan.
- Cozy pumpkin pie flavor. All the warm spices you crave in every spoonful.
Like pumpkin pie for breakfast, only lighter and ready whenever you are.
Let’s talk texture and flavor.
The texture is thick and pudding-like with just a little bite from the chia seeds, and every spoonful has warm pumpkin spice and sweet maple. The optional Greek yogurt swirl adds tangy richness, and a sprinkle of granola or chopped nuts takes it over the top.
What you'll need.
Here is what you need to make pumpkin chia pudding:
- Unsweetened almond milk – a creamy, neutral base. Any milk works.
- Pumpkin puree – canned pumpkin is convenient and packed with nutrients.
- Maple syrup – natural sweetness that pairs perfectly with pumpkin.
- Vanilla extract – adds a dessert-like flavor.
- Pumpkin pie spice – that classic pumpkin pie taste.
- Salt – just a pinch to bring out the flavors.
- Chia seeds – they soak up the liquid and turn it into pudding.
- Maple yogurt swirl – Greek yogurt, maple syrup and vanilla. Optional.
- Toppings – granola, crushed graham crackers or chopped nuts. Optional.
For exact ingredient quantities, please see the recipe card below!
Love make-ahead breakfasts? Try my Baked Oatmeal with Apples and Cinnamon or Maple Pumpkin Protein Balls.
Customize it your way.
The beauty of this pumpkin chia pudding is how easy it is to mix up:
- Sweetener – use honey, agave, date syrup or monk fruit.
- Milk – try oat, cashew, soy or chocolate almond milk.
- Fruit – layer with diced apple, pear, pomegranate seeds or banana.
- Spices – add ginger or cardamom.
- Chocolate – stir in cocoa powder or top with shaved dark chocolate.
- Nut butter – swirl in almond or peanut butter.
- Coffee or chai – add a splash of cold brew or chai concentrate.
Flexible dietary swaps.
Easy ways to fit the way you eat:
- Vegan – use plant-based yogurt and non-dairy milk.
- Lower sugar – use less maple syrup or a sugar-free sweetener.
- Higher protein – stir in vanilla protein powder or use a high-protein yogurt.
- Nut-free – use oat milk and top with seeds or coconut.
How to make pumpkin chia pudding.
Making pumpkin chia pudding is super simple:
Mix
Whisk the pudding ingredients together, let sit 10 minutes, stir again and refrigerate.
Make the swirl
Stir together the yogurt, maple syrup and vanilla.
Layer and serve
Layer the pudding with the maple yogurt and top with granola.
How to serve it.
Pumpkin chia pudding is perfect for breakfast, snacks or dessert:
- Layered in jars with yogurt and granola for grab-and-go breakfasts.
- Topped with toasted coconut, chopped nuts or a drizzle of maple syrup.
- With coconut whipped cream and a sprinkle of cinnamon for dessert.
- Packed in a lunchbox for an on-the-go snack.
- Make it flex – stir a scoop of vanilla protein powder into the pudding for a post-workout snack.
Kori's tips.
- Use pure pumpkin puree, not pumpkin pie filling.
- Stir twice in the first 10 minutes so the seeds do not clump.
- For a thicker pudding, add an extra ½ tablespoon of chia seeds.
- Make a big batch for easy meal prep.
FAQs
Keep it in a sealed container in the fridge for up to 5 days.
You can, but the texture is best fresh or after refrigeration.
Yes. It is loaded with fiber, protein, healthy fats and vitamins from real pumpkin.
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Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
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Pumpkin Chia Pudding with Maple Yogurt Swirl
Ingredients
Chia pudding
- ½ cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pumpkin puree
- 1½ to 2 tablespoons maple syrup (plus more to taste)
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 pinch salt
- 2 tablespoons chia seeds
Maple yogurt swirl (optional)
- ¼ cup plain or vanilla Greek yogurt (or coconut yogurt)
- 1 to 2 teaspoons maple syrup
- ¼ teaspoon vanilla extract
Topping (optional)
- 1 to 2 tablespoons granola (or crushed graham crackers or chopped nuts)
Instructions
Chia pudding
- In a bowl or jar, whisk together the almond milk, pumpkin, maple syrup, vanilla, pumpkin pie spice, salt and chia seeds.
- Let sit for 10 minutes and stir again so the chia seeds do not clump. Cover and refrigerate for at least 2 hours or overnight.
Maple yogurt swirl
- In a small bowl, stir together the yogurt, maple syrup and vanilla until smooth. Keep chilled.
Assemble
- Stir the thickened chia pudding, then layer it in a jar or bowl with the maple yogurt. Sprinkle with granola or your favorite toppings and serve.
Kori's Tips
Nutrition
© 2026 Flexitarian Eats
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