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5 from 2 votes

Pumpkin Pie Chia Pudding

This easy Pumpkin Pie Chia Pudding is quick to put together, and delicious to eat! With just a few simple ingredients it's sure to be a festive staple in your morning breakfast routine!
Prep Time5 mins
Refrigerate8 hrs
Total Time8 hrs 5 mins
Course: Breakfast
Cuisine: Breakfast
Keyword: chia pudding
Servings: 8 people
Author: Sarah


  • 1/2 cup pumpkin puree
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 2 cups non dairy milk (divided)
  • 1/2 cup chia seeds (I used white for aesthetics, but regular are great!)
  • 1/2 cup slivered almonds
  • 1/2 cup raisins (I like golden raisins)


  • Place the pumpkin, maple syrup, vanilla, almond extract, and cinnamon in a 4 cup mason jar (or other 4 cup container).
  • Add a splash of milk to the jar. Mix together well.
  • Add the chia seeds and a splash more of the milk. Mix again.
  • Add the almonds, raisins, and remaining milk. Mix well until everything is incorporated and there are no more dry chia seeds. It will appear very thin at this point.
  • Place the lid on the jar and store in the refrigerator overnight (at least a few hours). The chia seeds will plump and gel with the milk, and will turn into a thick pudding consistency.
  • Serve and enjoy!


Mixing the chia pudding in stages like this makes it easier to get everything incorporated!