Pumpkin Pie Chia Pudding

You know what I’m loving lately? Chia pudding.

pumpkin pie chia pudding

Have you guys ever had chia pudding? I’ve seen it around the blog world for awhile now, but I actually didn’t have it until recently when I spotted it on the menu at Le Pain Quotidien. It was delicious, so when I discovered how easy it is to make, I decided to make my own creation at home.

The star of this pudding is, of course, chia seeds! Chia seeds are nutrition superstars – they are packed with healthy omega-3 fatty acids, protein, fiber, antioxidants, and even calcium. One ounce (about 2 tablespoons) of chia seeds packs 11 grams of fiber and 4 grams of protein. Pretty awesome for such tiny little guys.


I often have chia seeds mixed into my oatmeal, but if you leave them sitting in a liquid for a little while, they gel up, hence the reason they make a great pudding.

Because I’m obsessed with pumpkin and pumpkin pie right now, I decided it would be fun to make a pumpkin pie chia pudding. The full recipe is below, but all you do is simply mix the ingredients and then pop the concoction in the fridge for a few hours so the chia seeds gel up.


Et voila! Chia pudding. This pudding makes a tasty and nutritious breakfast or afternoon snack. Enjoy it on its own, or top it with fruit, granola, or whatever else you fancy! I hope you love it, too!


Serves 2     adjust servings

Pumpkin Pie Chia Pudding

Prep Time 5 MINUTES Prep Time
Cook Time
Total Time 5 mins Total Time


  • 1 C Almond Breeze vanilla almondmilk
  • 1/4 C canned pumpkin
  • 2 Tbsp chia seeds
  • 1/2 tsp pumpkin pie spice


  1. Mix all ingredients together in a glass or bowl until chia seeds are fully submerged/dispersed in liquid.
  2. Let chill in the fridge for a few hours, until mixture has gelled into a pudding consistency.
  3. Enjoy!



For those of you celebrating it, I hope you have a wonderful Thanksgiving! Matt and I ended up leaving for Pittsburgh this morning instead of waiting until the evening due to the winter weather. We made it with no problems, thankfully! For those of you traveling later tonight or tomorrow, stay safe! I’ll be taking tomorrow and Thursday off and will be back on Friday with an update. :)

Until then!




     Thank you to Almond Breeze for sponsoring this post!


  1. 1

    Happy thanksgiving! I hope you guys plan on watching the Steelers kick some Raven butt! I think I am now making chia/pumpkin pudding instead of dessert. Enjoy!

  2. 2

    I can’t wait to try this!!

  3. 3

    I adore chia pudding! Mixed into blended bananas and strawberries with a bit of almond milk…bliss. :)

  4. 4

    YUM! I have yet to make chia pudding though I’ve heard about it and seen it all over. It always sounds so good but I never remember about it before I’m hungry.

    • 5

      I like throwing it together while I’m eating breakfast – then it will be ready and waiting for breakfast the next day, or an afternoon/early evening snack.

  5. 6

    Have a great thanksgiving!

    That chia pudding looks really good! I usually make chocolate chia pudding, but I’ll have to try this

  6. 7

    I’m so excited to try this once my chia seeds finally arrive! I ordered them a few weeks ago, but planes out to our little island keep getting cancelled. When you’re starting with twice-weekly plane service to begin with, and then you throw in cancellations, packages can take to get out here. Something to look forward to anyway :)

  7. 9

    Reminds me of the pack of chia seeds, waiting in my pantry to be used up. I should really start making more chia puddings, but somehow I am way to cold for dishes like this at the moment.

  8. 10

    I’ve been making something similar a lot lately ;) I usually use unsweetened milk though and add a splash of vanilla and maple syrup. Either way, so good! My kids love it too :)

  9. 11

    Yum! Love chia seed pudding!

  10. 12

    This looks delicious! I have pumpkin, chia seeds, and cinnamon or pumpkin pie spice almost every morning with Greek yogurt as breakfast (often topped with a homemade muffin, nuts or nut butter, and some berries or chopped fruit) – I’ve also done it with half almond milk and half Greek yogurt for a bit creamier pudding!

  11. 13

    Hi Anne! I tried this recipe out and I have found a way to mess it up!! It is just pure liquid, still! I’ve had it in the fridge for a full day now, and it will not change to a pudding texture… any suggestions?!
    Thank you :)

  12. 17

    Will this work with soy milk?

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