Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe

If you’re anything like me, you adore recipes that are not only simple but also embrace the flavors of the season in a comforting way. This Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe fits that bill perfectly. It’s like autumn in a bowl—rich pumpkin flavor paired with warm spices, all brought together by the subtle sweetness of maple syrup.

I love making this pudding when I want a delicious breakfast or even a light dessert that feels indulgent but is still packed with wholesome ingredients. The chia seeds soak up all those cozy flavors, turning into a creamy, satisfying treat that’s ready to go after just a few hours or overnight. Trust me, once you try this Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe, it’ll become your go-to seasonal snack.

Ingredients You’ll Need

The magic of this Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe lies in its simple yet thoughtfully paired ingredients. Each one plays a part in creating that perfect balance of creaminess, spice, and sweetness, making your pudding irresistibly good.

• Milk of choice: I usually go for almond milk or oat milk for a dairy-free option, but cow’s milk works beautifully too.
• Pumpkin puree: Make sure to use pure pumpkin and not pumpkin pie filling to control the sweetness and spices yourself.
• Maple syrup: This adds natural sweetness along with a lovely maple flavor that complements pumpkin perfectly.
• Pumpkin pie spice: Don’t skimp here! It’s what gives the pudding that signature cozy taste.
• Salt: Just a pinch to enhance all the flavors, balancing sweetness nicely.
• Chia seeds: These are key for thickening the pudding and adding that satisfying texture.

Variations

One of the best things about this Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe is how easy it is to tweak to your preferences or dietary needs. I like swapping in different milks or sweeteners depending on what I have on hand or what mood I’m in.

• Vegan Variation: Use coconut milk and maple syrup to keep it plant-based and creamy. I did this last Thanksgiving and it was a hit with everyone.
• Extra Protein: Stir in a scoop of vanilla protein powder—perfect for a post-workout fuel-up.
• Nutty Twist: Sprinkle toasted pecans or walnuts on top for crunch and extra autumn vibes.
• Less Sweet: Cut back the maple syrup for a more subtle pumpkin flavor, especially if you’re using sweetened milk.

How to Make Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe

Step 1: Mix the Base Ingredients

Start by grabbing a mixing bowl or a jar with a lid – I sometimes use a mason jar for easy storage later. Pour in your milk of choice, then whisk in the pumpkin puree, maple syrup, pumpkin pie spice, and a pinch of salt. Make sure everything is well combined so the pudding flavor is consistent throughout.

Step 2: Add Chia Seeds and Stir

Once your liquid mixture is smooth, add the chia seeds and stir thoroughly. The seeds will start to swell as they absorb liquid, so give the mixture a good stir to avoid clumping. I find it helpful to stir again after about 10 minutes to redistribute the seeds evenly.

Step 3: Refrigerate and Let It Chill

Cover your bowl or seal your jar and pop it into the fridge. Ideally, this pudding needs at least 4 hours or overnight to thicken up perfectly. I often make it the night before, so it’s ready for a quick grab-and-go breakfast or comforting afternoon snack.

How to Serve Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe

Garnishes

For garnishes, I like to keep things simple yet flavorful. A sprinkle of cinnamon or an extra dash of pumpkin pie spice amps up the aromas. Toasted pumpkin seeds (pepitas) add a delightful crunch, while a drizzle of extra maple syrup on top is always a welcome treat.

Side Dishes

This pudding pairs wonderfully with fresh fruit like sliced apples or pears. A side of warm spice tea or a latte also complements the flavors perfectly, making for a cozy little fall breakfast spread.

Creative Ways to Present

I love serving this pudding in cute glass jars or small dessert cups topped with a dollop of whipped cream (dairy or coconut-based). For a festive touch, try layering it with granola or crushed ginger snaps for a parfait effect—that always impresses guests when I bring it to brunch.

Make Ahead and Storage

Storing Leftovers

I keep any leftover pudding stored in airtight containers in the fridge for up to 4 days. The chia seeds tend to absorb more liquid over time, so sometimes you might want to stir in a splash of milk before serving again to refresh the texture.

Freezing

Freezing this pudding isn’t my favorite because the texture can get a bit grainy once thawed. If you want to try freezing, portion it into small containers and thaw overnight in the fridge. Then, whisk it well before eating to help recombine the ingredients.

Reheating

I usually eat this pudding cold, but if you prefer it warm, simply microwave it for 20-30 seconds and stir. It’s best to add an extra splash of milk when reheating to keep it creamy and prevent it from drying out.

FAQs

Final Thoughts

This Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe is one of those simple pleasures that never fails to brighten my day. Whether I’m rushing through a busy morning or winding down after work, knowing this pudding is waiting in the fridge feels like a little gift to myself. I really hope you enjoy making and savoring it as much as I do—it’s comforting, nourishing, and so easy to prepare. Give it a try, and let me know how you like to customize it!

Creamy Pumpkin Chia Seed Pudding with Maple and Pumpkin Pie Spice Recipe

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★★★★★

4.9 from 124 reviews

This Pumpkin Chia Seed Pudding is a creamy, flavorful, and healthful breakfast or snack option that combines the rich taste of pumpkin with the nutritional benefits of chia seeds. It’s naturally sweetened with maple syrup and spiced with pumpkin pie spice for a cozy fall-inspired treat that’s easy to prepare and perfect for meal prep.

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 5 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup milk of choice (dairy or non-dairy such as almond, oat, or soy milk)
• 1/2 cup pumpkin puree (ensure it is pure pumpkin, not pumpkin pie filling)
• 1–2 tablespoons maple syrup (adjust sweetness to taste)
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1/4 cup chia seeds

Instructions

1. Combine Ingredients: In a medium bowl or a mason jar, whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt until well blended and smooth.
2. Add Chia Seeds: Stir in the chia seeds ensuring they are evenly distributed throughout the mixture.
3. Refrigerate: Cover the mixture or seal the jar and refrigerate for at least 4 hours or overnight. This allows the chia seeds to swell and the pudding to thicken.
4. Stir and Serve: Before serving, stir the pudding well to break up any clumps. Serve chilled on its own or topped with additional cinnamon, nuts, or fruit if desired.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and additives.
• Adjust the maple syrup quantity based on your preferred level of sweetness.
• This pudding can be stored in the refrigerator for up to 4 days, making it great for meal prep.
• Feel free to top with granola, nuts, or fresh fruit for added texture and flavor.
• If the pudding is too thick after refrigeration, stir in a little more milk to reach desired consistency.

Keywords: pumpkin pudding, chia seed pudding, healthy breakfast, pumpkin recipe, no cook pudding, vegetarian breakfast