Pumpkin Pie Chia Seed Pudding

This recipe for Pumpkin Pie Chia Seed Pudding is one of my absolute breakfast favorites!!

It is so easy to make and super wonderful for blood sugars. It does not spike my blood sugar like oatmeal or cereal does and tastes wonderful. Sometimes I need a little self control to prevent me from eating 2 servings!

This recipe was highlighted on Episode 011: Diabetes, Pumpkin Spice and Everything Nice.

5 from 1 vote
Pumpkin Pie Chia Seed Pudding
Course: Breakfast
Special Diet: Gluten Free, Low Carb
Seasonal: Autumn, Halloween, Thanksgiving
Servings: 4
Author: Laura Gee
  • 2.25 cups almond milk unsweetened
  • 1 cup pumpkin puree unsweetened
  • 6 tbsp chia seeds
  • 3 tbsp maple syrup unsweetened
  • 1/2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/8 tsp pumpkin pie spice
  1. In a medium bowl, whisk to combine the almond milk, pumpkin puree, maple syrup, vanilla extract, and chia seeds. Add the cinnamon and pumpkin pie spice and stir to combine. 

  2. Refrigerate until thick and pudding-like, about 2 to 3 hours or overnight.

  3. To serve, spoon the pudding into bowls. Top with pecans, pepita seeds, and/or cinnamon.


  1. Hi! This looks great, but how much chia seeds do you add? Sorry if I’m missing it but I don’t see that in the recipe. I have all the ingredients so I’d love to make this!

    • Kristen – thank you so much!! I forgot to add the chia when I typed up this recipe. I have made the correction (thank you SO much!!). I hope you love it as much as Rob and I do. We’ve been enjoying it for breakfast every day lately – it is so satisfying and yummy.

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